How do you make raspberry jam sauce?


  1. Pour jam and water into medium-sized saucepan over low-medium heat.
  2. Stir continuously until jam melts into smooth sauce.
  3. (You could use more or less water, depending upon your preference for thick or thin sauce).
  4. We drizzled the sauce over white chocolate cake–delicious!

What is raspberry coulis made of?

Combine fresh or frozen raspberries in a pan with sugar, a little water, and a squeeze of lemon juice. Technically a coulis isn’t cooked at all. You would just combine fresh raspberries with a simple syrup, blend, and then strain out the seeds.

Can you can raspberry sauce?

HOW TO CAN RASPBERRY SAUCE. If you REALLY want this to last a long time, think about canning it! Put it in a sterilized jar, pop on a fresh lid, and submerge it in boiling water for 10 minutes.

What is a coulis sauce?

A coulis is simply a sauce made from strained pureed fruits or vegetables–in this case, fresh raspberries.

How do you melt raspberries?

Combine raspberries, sugar, water, and lemon juice in a saucepan over medium heat; cook and stir until raspberries break down, sugar dissolves, and sauce is heated through, 3 to 7 minutes. Remove from heat and press sauce through a fine-mesh strainer to remove seeds.

How do you melt jam?

Put the jam into a small saucepan. Using a swivel peeler, pare a strip or two of lemon zest, add to the pan and heat gently over a low heat until the jam has melted, without letting it boil. Avoid stirring the jam too much or too vigorously or you will incorporate air bubbles that can cause it to cloud.

How do you thicken coulis?

To do this method, pour your fruit sauce to a saucepan and bring to low heat. Add in 1/2 cup granulated sugar and 1/2 cup water and stir while your sauce simmers. Continue to heat until your mixture thickens.

How long does raspberry sauce last?

Storage: Homemade raspberry sauce lasts in the fridge for up to to one week. We don’t recommend freezing the sauce as it’s made with cornstarch and will turn spongy when frozen. This sauce is also known as raspberry coulis. Serve it warm or cold.

How do you thicken raspberry syrup?

Next, you can thicken up your raspberry sauce by making a slurry of cornstarch and water. You will want to pour the cornstarch and water mixture directly into the boiling raspberry sauce. You will notice that it thickens up almost immediately!

What is the difference between a coulis and a purée?

The difference between a purée and a coulis is refinement: to make coulis, the purée is strained. To do it, simply use a rubber spatula to push the purée through a mesh strainer or chinoise (SHEEN-wahz), which removes the seeds and skin. Voilà: Your purée is now a coulis!