Raspberry jam. Gustavo Sáez at the Gustavo Sáez Academy
Gustavo Sáez's work has left its mark on contemporary Chilean cuisine. His work as a pastry chef led to the creation of the first 99 Restaurant in Providencia.
In 2018, he captained the Chilean team that won the Latin American qualifying round for the World Pastry Cup, the equivalent of the regional title. After leaving 99, he founded the Gustavo Sáez Academy and later the Gustavo Sáez Chocolates confectionery.
Ingredients
- 100g of raspberries.
- 800 g of sugar.
Elaboration
- Boil jars and lids and let them dry on a rack to sterilize.
- Wash the fruit well. Pour the raspberries and sugar into a large pot and macerate overnight.
- Cook the next day, stirring constantly. Once it comes to a boil, maintain for 7 minutes and remove from heat.
- Pour into the sanitized jars, seal, and turn each jar upside down. Let cool to room temperature. The lids should become indented as they cool.