RASPBERRY JAM
Excellent jam and no Certo needed. The raspberries have natural pectin in their seeds and that is enough to thicken it. 5 lbs = 9 cups crushed berries.
Provided by Pam in B.C.
Categories Raspberries
Time 30m
Yield 6 cups
Number Of Ingredients 2
Steps:
- Use a very large pot.
- When the jam reaches a full rolling boil it will double in volume.
- Heat mashed berries until they reach a full rolling boil.
- Boil 2 minutes.
- Add sugar.
- Stir well.
- Bring to a boil, stirring constantly, boil for 2 minutes.
- Remove from heat.
- Beat with rotary beater for 4 minutes
- Pour in sterilized jars and seal.
Nutrition Facts : Calories 558.6, Fat 0.5, Sodium 2.1, Carbohydrate 143.1, Fiber 5.3, Sugar 136.7, Protein 1
RASPBERRY JAM
In just under an hour and with only three ingredients, you can make a batch of raspberry jam that's bursting with flavor and color. We found that macerating the berries prior to cooking helps release more of their natural fruit pectin, eliminating the need for any additional thickener. Serve the jam on toast, as part of a cheese board or over yogurt or even ice cream.
Provided by Food Network Kitchen
Categories condiment
Time 40m
Yield 2 1/2 cups
Number Of Ingredients 3
Steps:
- Toss the raspberries, sugar and lemon zest and juice in a medium saucepan to combine, then mash slightly to release some of the berry juice. Set aside for 10 minutes to allow the raspberries to macerate and the sugar to dissolve. Meanwhile, place a small plate in the freezer to chill; this will be used to test the doneness of the jam.
- Place the saucepan over medium-high heat. Bring the mixture to a boil and then reduce the heat to medium, stirring frequently. Continue to cook until the jam becomes thick and syrupy, about 25 minutes. To test doneness, place a small amount of the jam onto the chilled plate and freeze for 2 minutes. Drag your finger or spoon through it. If the jam holds its shape and thickness, the jam is done; remove from the heat. If it's runny, continue to cook and test again in 5-minute increments. Once the jam has reached the right consistency, transfer to jars and cool completely before storing, covered tightly. Jam will keep in the refrigerator up to 6 months.
ALMOST RASPBERRY JAM
This jam is a creative way to use up all of the leftover green tomatoes in the garden. The raspberry gelatin adds wonderful flavor.-Sue Ellen Dillard, El Dorado, Arkansas
Provided by Taste of Home
Time 35m
Yield 7 cups.
Number Of Ingredients 3
Steps:
- In a large stockpot, combine tomatoes and sugar. Bring to a boil. Reduce heat; simmer 25 minutes, stirring occasionally. Remove from heat; stir in gelatin until dissolved, about 1 minute. Pour into jars or plastic containers; cool, stirring occasionally to prevent floating fruit. Top with lids. Refrigerate up to 3 weeks.
Nutrition Facts : Calories 91 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 9mg sodium, Carbohydrate 23g carbohydrate (22g sugars, Fiber 0 fiber), Protein 0 protein.
QUICK RASPBERRY JAM
15 minutes is all it takes to cook up this fruit jam that can be spread on toast, swirled into yogurt, or used as the jelly for a classic PB&J sandwich.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 4
Steps:
- In a large skillet, combine raspberries, sugar, lemon juice, and a pinch of salt. Cook over high, stirring, until sugar dissolves and mixture boils. Reduce to a rapid simmer and cook, stirring occasionally, until mixture thickens, 12 to 15 minutes. Transfer 3/4 cup jam to an airtight container. Using a fine-mesh sieve, strain remaining jam into container, pressing on solids. Discard seeds. Stir jam to combine: Let cool completely. Cover and refrigerate, up to 1 month.
RASPBERRY JAM WITHOUT PECTIN
This is another 'lucky' situation when things turn for better. While making my raspberry jam, I totally forgot to add pectin. The result: exactly the same that if I did add some. Easier, simpler, and less risky than adding pectin to it.
Provided by Francine Lizotte Club Foody
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 8h30m
Yield 56
Number Of Ingredients 3
Steps:
- Bring raspberries to a boil in a very large pot. Cook for 4 minutes. Add sugar and lemon juice; stir well. Bring back to a boil, stirring constantly. Cook for another 4 minutes.
- Remove pot from heat and pour jam into sterilized jars, leaving 1/4-inch of space at the top. Seal and transfer jars into a boiling water bath. Make sure jars are covered with at least 1 inch of water; let sit for 5 minutes. Lift jars and let them cool in a draft-free place without touching, 8 hours to overnight.
Nutrition Facts : Calories 59.7 calories, Carbohydrate 15.3 g, Fiber 0.6 g, Protein 0.1 g, Sugar 14.7 g
SURPRISE RASPBERRY JAM
I've made this jam for many years and no one has been able to guess the secret ingredient -tomatoes! Everyone swears it tastes just like fresh raspberry jam! -Elizabeth Baker, Birdsboro, Pennsylvania
Provided by Taste of Home
Time 50m
Yield about 5-1/2 cups.
Number Of Ingredients 4
Steps:
- Rinse three clean 1-pint plastic containers with lids with boiling water. Dry thoroughly., In a large saucepan, combine tomatoes, sugar and lemon juice. Cook and stir over high heat until mixture comes to a boil. Reduce heat; simmer, uncovered, 25 minutes. Remove from heat. Skim off foam if necessary. Add gelatin; stir until completely dissolved., Immediately fill all containers to within 1/2 in. of tops. Cool to room temperature, about 1 hour. Wipe off top edges of containers; cover with lids. Let stand at room temperature 3 hours or until set, but not longer than 24 hours., Jam is now ready to use. Refrigerate up to 3 weeks or freeze up to 12 months. Thaw frozen jam in refrigerator before serving.
Nutrition Facts : Calories 82 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 6mg sodium, Carbohydrate 21g carbohydrate (20g sugars, Fiber 0 fiber), Protein 0 protein.
HOMEMADE RASPBERRY JAM
If you are a jam-making novice, raspberry jam is a good one to start with as it's so quick
Provided by Sara Buenfeld
Categories Afternoon tea, Breakfast, Condiment
Time 28m
Yield Makes approx 1.6kg/3lb 8oz
Number Of Ingredients 3
Steps:
- Before you start, sterilise your jars (see tip below) and put a plate in the freezer to chill. Tip half the raspberries into a preserving pan and add the lemon juice. Mash the berries to a pulp over the heat with a potato masher, then leave to cook for 5 mins. Tip the cooked berries into a sieve over a bowl, then once all of the juice has drained off, firmly work the pulp through the sieve with a wooden spoon until you are left with just the seeds.
- Tip the juice and pulp back into the preserving pan and stir in the sugar. Heat gently, then add the remaining whole raspberries. Bring to the boil, then boil rapidly for 5 mins. Remove from the heat and drop a little jam onto the chilled plate. Now push your finger through it - it should wrinkle and look like jam. If it doesn't, boil for 2 mins, then test again.
- The top of the jam may look like it has sediment on it, but I find that if you stir it well as it cools, a little of this disappears. Pour into the jars and seal. It will keep unopened for a year, although the lovely bright colour will darken a little. Once open, keep in the fridge.
Nutrition Facts : Calories 39 calories, Carbohydrate 10 grams carbohydrates, Sugar 10 grams sugar
STRAWBERRY RASPBERRY JAM
This actually was a mistake on my part when I was going to make raspberry jam and found out that I didn't have enough raspberries to make it. I'm almost glad that I didn't though because then I wouldn't have made this great recipe.
Provided by MizEmerilLagasse
Categories Raspberries
Time 25m
Yield 6 12ounce jars
Number Of Ingredients 6
Steps:
- You will also need 6 (12 ounces) jelly or jam jars, boiled or washed in HOT soapy water, then rinsed in HOT water Smash the raspberries and strawberries and place them in a large sauce pot with the water.
- Bring to a simmer over medium-high heat then add the sugars.
- Turn heat to high and bring to a rolling boil, stirring often.
- Quickly stir in the pectin and let boil for 1 minute, stirring constantly.
- Remove from the heat and ladle into the jars to about 1/2-inch from the top.
- Place the lids on tight and turn the jars upside-down for 15 minutes then turn them right side up.
- The jam will last for about 6 months in a cool, dark pantry and about 1 year in the refrigerator.
More about "almost raspberry jam recipes"
RASPBERRY JAM RECIPE - HOW TO MAKE RASPBERRY JAM
From delish.com
5/5 (11)Total Time 35 minsCategory Brunch, Breakfast, Fruit
THE BEST EVER RASPBERRY JAM | RIVER COTTAGE
From rivercottage.net
10 BEST RASPBERRY JAM WITH PECTIN RECIPES | YUMMLY
From yummly.com
TRADITIONAL NEWFOUNDLAND RASPBERRY JAM - BONITA'S …
From bonitaskitchen.com
10 BEST RASPBERRY JAM DESSERTS RECIPES | YUMMLY
From yummly.com
RASPBERRY JAM | RICARDO
From ricardocuisine.com
RASPBERRY JAM RECIPE - NO PECTIN (3 INGREDIENTS)
From veenaazmanov.com
BLACK RASPBERRY JAM - PRACTICAL SELF RELIANCE
From practicalselfreliance.com
EASIEST EVER RASPBERRY JAM BARS | RECIPETIN EATS
From recipetineats.com
RASPBERRY JAM BARS - ONCE UPON A CHEF
From onceuponachef.com
RASPBERRY JAM PRESERVES - ERREN'S KITCHEN
From errenskitchen.com
ALMOST RASPBERRY JAM RECIPE - COOKEATSHARE
From cookeatshare.com
CANADA'S RASPBERRY JAM
From canadasfood.com
STRAWBERRY RASPBERRY JAM | CANADIAN LIVING
From canadianliving.com
CLASSIC BLACK RASPBERRY JAM RECIPE – FOOD IN JARS
From foodinjars.com
NO COOK RASPBERRY JAM WITH ONLY 3 INGREDIENTS - EATING ON A DIME
From eatingonadime.com
ALMOST RASPBERRY JAM - CANNING RECIPES
From canning-recipes.com
ALMOST RASPBERRY JAM | RECIPE | RASPBERRY JAM RECIPE, RASPBERRY …
From pinterest.com
SMALL BATCH RASPBERRY JAM—ONLY 2 INGREDIENTS! - FARMERS' ALMANAC
From farmersalmanac.com
RASPBERRY FREEZER JAM (WITH FRESH OR FROZEN BERRIES)— SALT & BAKER
From saltandbaker.com
SMALL BATCH WILD BLACK RASPBERRY JAM RECIPE - THE OUTDOOR …
From outdoorapothecary.com
THE BEST STORE-BOUGHT RASPBERRY JAM | MYRECIPES
From myrecipes.com
STRAWBERRY AND RASPBERRY JAM | RICARDO
From ricardocuisine.com
SEEDLESS RASPBERRY JAM - THE TIMELESS BAKER
From thetimelessbaker.com
10 MINUTE RASPBERRY JAM RECIPE - BROOKLYN FARM GIRL
From brooklynfarmgirl.com
HOW TO MAKE RASPBERRY JAM - I REALLY LIKE FOOD
From ireallylikefood.com
SEEDLESS RASPBERRY JAM | TIME TO COOK - ONLINE
From timetocookonline.com
HOMEMADE RASPBERRY JAM - ALMOST THE WEEKEND
From almosttheweekend.com
RASPBERRY JAM RECIPE | THE BEST OLD FASHIONED JAM - DIY CRAFT CLUB
From diycraftclub.com
RASPBERRY JAM - HOMEMADE JAM RECIPE WITH PECTIN
From orwhateveryoudo.com
RASPBERRY JAM - A LATE SUMMER PLEASURE - MY FRENCH COUNTRY …
From sharonsantoni.com
THE BEST RASPBERRY FREEZER JAM - EASY, NO PECTIN & LOW SUGAR
From farmhouseharvest.net
RASPBERRY JAM - LOW SUGAR VERSION - BINKY'S CULINARY CARNIVAL
From binkysculinarycarnival.com
SCOTTISH RASPBERRY JAM - LOST IN FOOD
From lostinfood.co.uk
OLD-FASHIONED NO PECTIN RASPBERRY JAM RECIPE - THE RUSTIC ELK
From therusticelk.com
ONE-PINT RASPBERRY JAM | CANADIAN LIVING
From canadianliving.com
LOW SUGAR RASPBERRY JAM: EASY HOME CANNING RECIPE
From foodlove.com
EASY HOMEMADE RASPBERRY JAM - URBAN BLISS LIFE
From urbanblisslife.com
RASPBERRY JAM, WITHOUT A RECIPE
From thetarttart.com
MAKING COOKED RASPBERRY JAM USING FROZEN RASPBERRIES
From instructables.com
You'll also love
Related Search