Easy-peasy Homemade Raspberry Jam
Making jam is a lot easier that most of us realize. One thing that has been impressed on me recently is that a lot of frozen fruit and vegetables are picked at the height of their ripeness making them, sometimes, better than fresh produce. This is probably not true of mango (although, it varies, obviously), but I've found the frozen raspberries scintillating with sweet and tart flavor.
1000 grams of frozen raspberries
100 grams of white sugar
On the stove, heat the raspberries and sugar together. I like to heat it over medium high for about 10 minutes, stirring as needed. The jam is, of course, a bit more drippy since it doesn't have extra pectin added to it. I love this jam over waffles, with yoghurt gelato, and in my morning yoghurt. It keeps in the fridge for about a week.
Swedes like to use raspberry jam in "Opera Cake" which is a white cake bottom with raspberry jam, vanilla custard/pudding, whipped cream, AND a layer of marzipan on top. Decadent, yes it is!