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.
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:
- Red Pepper and Balsamic Vinegar
- Rose Syrup
- Rum or Brandy
- Lavender (go easy on the lavender, too much, and it smells soapy)
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.
Dzem Malinowy (Raspberry Jam)
- Yield: 6 to 8 1-cup jars 1x
- Cuisine: Polish
Easy to make and delicious, raspberry jam
- 2 pounds raspberries
- 2 – 4 cups sugar (depending on your tastes)
- juice of 1 lemon
- 1/2 – 1 cup brandy (optional)
- 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
- Put the raspberries and sugar in a large pan and cover, let sit for 3 hours or overnight to draw out the juice
- Add lemon juice and bring to a boil, stirring
- Reduce heat and simmer for 15 – 20 minutes
- Remove from heat and cool
- Again bring the jam up to a boil, then reduce heat and simmer of 10 – 20 minutes
- 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
- Remove from the heat
- Add the optional brandy if you’re using it
- While still hot, pour or ladle into the clean jars, wipe any spills of the rim of the jars, and seal tightly
- Put the jars in a pot, fill with at least 2 inches of water, bring to a boil, and let simmer for 10 minutes
- Remove the jars from the pot and cool
- As the jars cool, you’ll hear popping sounds, as the lids seal, there should be no give in the lids
- 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
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.
I’ll try this soon. High season for raspberries here in Connecticut, U.S.A.
I am with you on keeping in the seeds! Thanks for sharing such a sweet and simple way to make your own jam!
My pleasure, Julie. I know you loved the Polish berries!
I love making jam and haven tmade raspberry since we lived in Maine! I also really like all your suggestions for additions.
How do you store them?
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