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Dzem Malinowy (Raspberry Jam)

July 22, 2017 by Lois Britton 8 Comments

It seems the biggest controversy about making one’s own dzem malinowy is whether or not to leave the seeds. As you can see from the photo, I chose to go with seeds. To my mind, if I strain out the seeds and, therefore, the pulp too, I would be making jelly not jam, and I believe that some of the natural fruit pectin would be lost, requiring the addition of something to help it gel.

The fresh berries during the summer in Poland are fabulous. I would frequently pick up a carton or two from someone selling at a tram stop, not ours, a busier one where we often had to change trams. They were beautiful, ever so fresh and at 3 – 4 zl, about $1.

Dzem Malinowy, a delicious raspberry jam

The fun part of making one’s own dzem malinowy is deciding what else you might want to add. I’ve come across all kind of suggestions:

  • Mint
  • Vanilla
  • Red Pepper and Balsamic Vinegar
  • Rose Syrup
  • Rum or Brandy
  • Lavender (go easy on the lavender, too much, and it smells soapy)
  • Cranberry
  • Blackberries,
  • Cinnamon
  • Ginger

I chose to stir in a little brandy at the end. The flavors went well together, and it made this perfect jam to spread on nalesniki, Polish pancakes which are more like crepes than our American version of pancakes. What a sophisticated dessert or sweet for brunch.

Smacznego!

Lois

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Dzem Malinowy (Raspberry Jam)

  • Author: Polish Housewife
  • Yield: 6 to 8 1-cup jars 1x
  • Cuisine: Polish
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Description

Easy to make and delicious, raspberry jam


Ingredients

Scale
  • 2 pounds raspberries
  • 2 – 4 cups sugar (depending on your tastes)
  • juice of 1 lemon
  • 1/2 – 1 cup brandy (optional)

Instructions

  1. Put 6 to 8 1-cup jam jars and their lids in a pot of boiling water to sterilize them or run them through the dishwasher
  2. Put the raspberries and sugar in a large pan and cover, let sit for 3 hours or overnight to draw out the juice
  3. Add lemon juice and bring to a boil, stirring
  4. Reduce heat and simmer for 15 – 20 minutes
  5. Remove from heat and cool
  6. Again bring the jam up to a boil, then reduce heat and simmer of 10 – 20 minutes
  7. You can test the consistency of your jam by putting a small plate in the freezer for 5 minutes to chill, put a small spoon of hot jam on the plate, let it sit for about 30 seconds, tip the plate on its side, if it runs, it needs to cook longer, if it gels and moves only slightly, it’s ready
  8. Remove from the heat
  9. Add the optional brandy if you’re using it
  10. While still hot, pour or ladle into the clean jars, wipe any spills of the rim of the jars, and seal tightly
  11. Put the jars in a pot, fill with at least 2 inches of water, bring to a boil, and let simmer for 10 minutes
  12. Remove the jars from the pot and cool
  13. As the jars cool, you’ll hear popping sounds, as the lids seal, there should be no give in the lids
  14. I’ve never had it happen, but if you have a jar with a lid that didn’t seal perfectly, put it in the fridge and eat this one first

Did you make this recipe?

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Lois Britton

An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com,  she loves connecting readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the University of South Florida. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.

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Filed Under: Fruit, Misc., Polish Pantry, Summer

Previous Post: « Ogórki Kiszone (Polish Pickles)
Next Post: Ogórkowa (Polish Sour Pickle Soup) »

Reader Interactions

Comments

  1. Suzanne

    July 22, 2017 at 4:54 am

    I’ll try this soon. High season for raspberries here in Connecticut, U.S.A.

    Reply
    • polishhousewife

      July 22, 2017 at 7:50 am

      Lucky CT!

      Reply
  2. Julie Kenkel

    July 22, 2017 at 5:46 am

    I am with you on keeping in the seeds! Thanks for sharing such a sweet and simple way to make your own jam!

    Reply
    • polishhousewife

      July 22, 2017 at 7:52 am

      My pleasure, Julie. I know you loved the Polish berries!

      Reply
  3. David

    July 23, 2017 at 10:12 am

    I love making jam and haven tmade raspberry since we lived in Maine! I also really like all your suggestions for additions.

    Reply
  4. Olga

    July 19, 2022 at 9:21 am

    How do you store them?

    Reply
    • Lois Britton

      October 29, 2022 at 1:09 pm

      If I’ve made a lot, I process it in a hot water bath or freeze it. https://www.thespruceeats.com/guide-to-water-bath-canning-1327461

      Reply

Trackbacks

  1. 12 Polish Recipes for Summer - Polish Housewife says:
    July 3, 2018 at 3:22 am

    […] Polish Raspberry Jam (with optional brandy) – Dzem Malinowy […]

    Reply

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