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Raspberry Jam | Love this flavour!
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- čas přidán 29. 11. 2022
- ★Online Classes★
For more online classes please visit: hanbitcho.com/course/
Making jam is actually quite easy - how about raspberry jam?!
▶Raspberry Jam◀
Frozen Raspberries 100g
Sugar 30g
Add both frozen raspberries and sugar into saucepan and reduce. (Details in the video)
There are no additives so best in the fridge up to 10 days.
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★Shoppee★
Shop Name: Hanbit Cho Korean Bakeware
★My Ingredients★
Dark Couverture Chocolate: amzn.to/3nmcJxJ
White Couverture Chocolate: amzn.to/3Gf8zQU
Valhrona Cocoa Powder: amzn.to/3lPdvnc
Snow Sugar: amzn.to/2Znp7p5
Ghirardelli Chocolate Sauce: amzn.to/3DNN1J5
★My Equipments★
Oven: UNOX Bakerlux Shop.Pro Convection oven
Handmixer: Luxel or Tornado Standmixer: KitchenAid 5 Qrt Bowl-Lift or Kenwood 7 Qrt (amzn.to/3hSMblB)
Silicone Mat: Silpat(amzn.to/3CApmLt) or Silpat equivalent(amzn.to/3hUyZwG) Perforated Silicone Mat (Mesh): Silpat
Hand Blender: Braun MQ 7035X (amzn.to/3nWy3Mj)
Food Processor: Hanil (amzn.to/2XNxWYg)
Stand Blender: Vitamix QuietOne (amzn.to/3nTtBxK) Infrared Thermometer: amzn.to/3hW52fS
Leveling Bar: This is not the same levelling bar as the one I have used as I bought mine locally in Korea. However, this is the closest I could find: amzn.to/3zwAHu4
Zester: Microplane (amzn.to/3EGD9Ck)
Whisk: Matfer
★ABOUT ME★
Hi! I’m Hanbit, professional pastry chef and CEO of Sugar Lane Baking Academy based in Seoul, Korea. Funny enough, my background had nothing to do with baking - far from it. I studied mathematics at university and then worked in finance, strategy consulting and IT. Then one day in 2018, I quit my job and enrolled at a pastry school. I have loved it ever since!
As my story suggests, I really enjoy being a pastry chef and I am keen to share the joy of baking with as many people as possible. Baking can seem daunting at first but as long as you take it step-by-step anyone can do it - even someone with no baking background like myself managed to become a professional pastry chef!
I'll try my best to include detailed explanations and tips in my recipes so that you will be able to bake amazing desserts. I aim to create videos that can be enjoyed by people at all levels - those who bake for fun as well as those who want to get more serious.
★Instagram★
/ sugarlane.korea
★슈가레인 베이킹 스튜디오 수강 문의★
blog.naver.com/oasis8jd
#jam #raspberryjam #sugarlane #조한빛 #슈가레인
Hi Chef Hanbit🖐 Thank you so much for this short, simple and to the point recipe🙏💕 Love it!❤️
thanks zara!
@@HanbitCho you are most welcome🤗
Thank you 🌷I made it yesterday for my cheese cake.
Wonderful!
Hi Hanbit. Thanks for the technique. Well done❤
thanks!
So easy to make 👍ty,Mr.Cho!
yep real easy.
Simple and delicious 😋. Thank you.
thanks!
I love it so much all of ya recipe. Its good and taste amazing. Thank u for sharing ❤❤❤
thanks.
I was too busy I just have time to watch your video. The Raspberry jam looks amazing. Thanks Chef Hanbit. 😋😍👏🥰
thanks.
Your proof method is unbeatable. I make your strawberry jam récipe and use this method and it's 100% reliable.
I'll make this Raspberry Jam, they are my favorites ❤️👍🏻🙌🏻🙌🏻🙌🏻🙌🏻
thanks!
Chef you are my inspiration!
thanks.
It is easy . Thank you chef 🙏
thanks!
Thank you. I will do it!
Please do!
So easy , its very less ingredients among the jam , why not try to make it , thanks Chef Cho!❤
thanks.
Going to try this 1 day
Is like making cranberry sauce , pretty easy
Thank u for this recipe 😊
yep.
Woww, I love rasberry jam and love this channel ~~❤❤
thanks!!
Thanks a lot Chef 👏👏👌.
thanks!
Wow superb recipe 🙏 Thank U so much Dear Chef u thought us Christel clear method ❤😊
My pleasure 😊
this guy's voice is so soothing
thanks.
Raspberry jam with seed is unique and really delicious.
thanks.
Thank you ❤
thanks!
Superb!
thanks~
Thank you 😊😋
thanks!
It's raspberry season now in my province (Laguna, Philippines) and I'm going to make a raspy jam. Thanks chef!
nice!
Thank you for all your recipe you are like school of cooking😍😍😍can you please make eclair with no crack top and different filling
thanks.
Lovely. Love from Ethiopia 🇪🇹 ❤ 💕
thanks!
쉐프님!
수고했어요!
감사합니다.
Haii Hanbit Cho..your contents are so inspiring! please make pandan syrup homemade,I hardly find it on youtube
thanks
More Jam tutorials please
ok
could u do a mix berries jam recipe, thank u!
yeah
Ahhh yes, foam is not need to remove as u r throwing away tasty food, just let it cool to room temperature and give it a few good stirs and it remains in the jam and gives and keeps the flavours in contact happy cooking
yeah you can do it your way. many different ways of doing it.
if you wanted the jam to be seedless, I am guessing that the time to sieve would before it is completely reduced - - yes?
yeah
Hi hanbit! When making jam i was always told to not stir when the sugar is dissolving as it could make the texture of the jam a bit grainy. Is this not the case with raspberries or just false overall?
nah it's ok you can stir it.
I'm amazed you don't strain out the seeds! I find them so annoying as they keep getting stuck in my teeth. For anyone with the same problem: simply pass the jam mixture through a fine mesh strainer once the sugar is dissolved, then proceed as shown in the video.
some people absolutely love the seeds!
@@HanbitCho haha, I see :)
@@HanbitChoI agree! Raspberry jam is not a raspberry jam without seeds in it!
I know you are a pastry chef, but can you please make teokkboki for us.
lol yeah
Tasty, what’s the shelf life and how do we keep it longer?
additives will help to stay for longer!
10 days in a fridge
Hi, what happened with the stollen recipe video? Wanting to make it for Christmas but i just can t find it anymore.
oh yeah that's removed now.
Hi Hanbit! Does the jam need to be strained to remove the seeds?
nope. you want the seeds.
@@HanbitCho Thank you! 💛
What should I do if I wanted this Seedless?
pass it through a sieve.
hi Chef Hanbit, a question if I may? Should I let the raspberry thaw in room temperature or can I use it rightaway from freezer?
@AMERIKHAN nah I'm asking about the raspberry that is still in a fruit form, should I cook it frozen on stove or should I thaw it
@@AJAA2916 just use the frozen one (don't need to thaw it).
oh i usually let it thaw just a bit and then use it.
@@HanbitCho can't wait to see you in Indonesia!
Sugar substitute? Honey? Need sieve rit else the seed is hard to eat
not sure..
한빛님 유투브를 이제야 알게됐네요ㅜㅜ
그런데 한빛님, 한국어 유창하신 걸로 아는데(예전 sbs 짝에서 보고 응원했었는데 멋진 셰프가 되셨네요~^^) 굳이 영어로만 말씀하시는 이유가 있을까요?
네 방가요.
hi hanbit, how much jam does this recipe make (in approximately grams)?
try it out pls.
@@HanbitCho I've done it previously, but forgot about the approximate meassure. Just wondering if you could give me an approximate weight.
Can you mention the quantity of ingredients
in the description.
I have a question : what is the difference between heavy cream and whipping cream????
And about :Elle & Vire Excellence Whipping Cream (35% fat)
Is it good for a cake?
My question is not clear 😅
probably similar. depends where you live.
yeah it's fine.
Lovely! 🥰
Just a quick question: how long will this keep in the fridge?
Thank you! ❤
10 days in a fridge
yeah fridge up to 10 days. usually for longer but keep it short to be safe.
I like how you make it easy to make but how do you make the decorations 😋 why don't you make bubble tea 🧋
yeah
How much time can I use this jam?
10 days in a fridge
yeah 10 days more like.
Mash them with a potato masher. Heat to 105 °C to set. As water evaporates, the temperature will rise. I find that the mixture can only kiss 104 at first.
Why is it being squeezed out of a plastic bag cold? Use a funnel.
yeah
Unfortunately it is difficult to get Raspberry in Sri Lanka 🇱🇰
right.
😘 𝚓𝚊𝚖!
jam!!