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Benefits of Using Beef Gelatin in Raspberry Jam Recipes
Raspberry jam is a popular and versatile spread that can be used in a variety of dishes, from breakfast Pastries to Desserts. While traditional raspberry jam recipes typically call for pectin as a thickening agent, some home cooks and chefs are turning to beef gelatin as an alternative. Beef gelatin is a natural Protein derived from Collagen found in animal bones and connective tissue. It is commonly used as a thickening agent in a variety of culinary applications, including jams and jellies. One of the main benefits of using beef gelatin in raspberry jam recipes is its ability to create a firmer and more stable gel. Pectin, the traditional thickening agent used in jams, can sometimes result in a softer set that is prone to breaking Down over time. Beef gelatin, on the other hand, creates a stronger gel that holds up well even after prolonged storage. This can be particularly useful for home cooks who want to make large batches of raspberry jam to enjoy throughout the year.![alt-949](/wp-content/uploads/2024/03/65e546ef2ba62-03-4.png)
How to Make Homemade Raspberry Jam with Beef Gelatin
Raspberry jam is a classic favorite for many people, whether it’s spread on toast, used as a filling for pastries, or simply enjoyed by the spoonful. Making homemade raspberry jam is a rewarding and delicious endeavor, and adding beef gelatin to the recipe can take it to the next level. Beef gelatin is a natural thickening agent that can help give your raspberry jam a smoother texture and a richer flavor. To make raspberry jam with beef gelatin, you will need fresh raspberries, sugar, lemon juice, and beef gelatin. Start by washing and draining the raspberries, then place them in a large saucepan with the sugar and lemon juice. Cook the mixture over medium heat, stirring occasionally, until the raspberries break down and release their juices. Once the raspberries have cooked down, it’s time to add the beef gelatin. Sprinkle the gelatin over the raspberry mixture and stir well to ensure that it is fully dissolved. The gelatin will help thicken the jam and give it a glossy finish. Continue to cook the jam over low heat, stirring frequently, until it reaches your desired consistency. Keep in mind that the jam will thicken further as it cools, so it’s okay if it seems a little runny at this stage. Once the jam is ready, remove it from the heat and let it cool slightly before transferring it to sterilized jars. Be sure to leave some headspace at the top of the jars to allow for expansion during storage. Seal the jars tightly and let the jam cool completely before storing it in the refrigerator.Item | Unit | Indicator requirements | Test results | |
Sensory requirements | / | Light yellow /yellow | Light yellow | |
/ | Solid state | Solid particles | ||
/ | No unpleasant odor | No unpleasant odor | ||
Ph | / | 3.5-7.5 | 5.8 | |
Viscosity | Map\u00b7s | 2\u2265 | 3.8 | |
Moisture content | % | \u226414.0 | 8.9 | |
Ash content | % | \u22642.0 | 0.8 | |
Condensation strength | Bloom g | \u226550 | 182 | |
Light transmittanceratio | % | Wavelength450nm\u226530Wavelength620nm\u226550 | Wavelength450nm:73Wavelength620nm:91 | |