Chilean mermelada de frambuesas is a homemade raspberry jam made by cooking 500 g of fresh raspberries with 350 g of sugar and a squeeze of lemon over low heat for 40 to 50 minutes until it sets, then jarring it hot in sterilized jars. It takes 30 minutes of preparation plus 45 minutes of cooking and makes 6 servings.
It is one of Chile’s favorite preserves, eaten at breakfast or afternoon tea on warm marraqueta or dobladitas, and used in raspberry kuchen and classic pastries.
How to Make Chilean Raspberry Jam?
Raspberries are delicate and spoil easily, so buy fresh fruit in season, from November to January in Chile, and ideally make the jam the same day, discarding any moldy or crushed berries.
Nutritional Information
Each serving of raspberry jam contains approximately 230 kcal, 58 g of carbohydrates, 0 g of fat, 1 g of protein, 4 g of fiber, 58 g of sugars, and 3 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Chilean Mermelada de Frambuesas Recipe
Preparation: 30 minutes
Cooking: 45 minutes
Servings: 6
Ingredients
- 500 g (1.1 lb) of raspberries
- 350 g (1 3/4 cups) of sugar
- 1 lemon
Instructions
- Sort the raspberries and remove any damaged fruit, stems, or leaves. If they are dirty, soak them in water with a few drops of vinegar in a sieve for 3 minutes, then rinse and drain on paper towels.
- In a medium pot, ideally copper, add the raspberries, sugar, and a squeeze of lemon juice, and heat over low heat for about 10 minutes, stirring now and then.
- By now the fruit will have released its juices, and you can mash it with a fork if you like. Either way, keep cooking for another 30 to 40 minutes until the jam reaches the consistency you want.
- Pour the hot jam into sterilized glass jars, close them, and let them cool upside down to seal. Store in a cool, dry place and refrigerate once opened.
Additional Tips
Test the set
Put a teaspoon of jam on a saucer in the freezer for a minute, then push it with your finger; if it does not run back together, it is ready.
Use frozen raspberries
Good quality frozen raspberries work well when you cannot find fresh ones.
Sugar-free option
Raspberries can be cooked without added sugar, or sweetened with sucralose, starting with a tablespoon per 150 g of fruit.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Fresh raspberries | Frozen raspberries | 1:1 | Same flavor |
| Sugar | Sucralose | 1 tbsp per 150 g fruit | Sugar-free, shorter shelf life |
| Lemon juice | Lime juice | 1:1 | Similar |
| Mashed | Whole berries | Chunkier jam |
Frequently Asked Questions (FAQs)
1. How long does homemade jam keep?
In sealed, sterilized jars, up to 12 months in a cool, dark place. Once opened, keep it refrigerated and eat it within 3 to 4 weeks.
2. What is the best pot for jam?
Copper or stainless steel pots spread heat evenly and help preserve the color and flavor of the fruit.
3. Do I need to mash the raspberries?
It depends on your taste. Leave them whole for pieces of fruit, or mash them with a fork halfway through for a smoother jam.
4. When are raspberries in season in Chile?
From November to January, the best time to make jam with fresh fruit.
What Is Mermelada de Frambuesas?
Mermelada de frambuesas is a Chilean homemade raspberry jam, ruby red with crunchy seeds and a sweet and sour flavor, a staple of the Chilean pantry.
Origin of Raspberries
Raspberries are native to the mountainous regions of Asia Minor and Europe; the ancient Greeks linked them to Mount Ida, a name preserved in the species Rubus idaeus.
Did You Know?
Chile is one of the world’s leading exporters of frozen raspberries, grown mainly in the central-south regions such as Maule.
