RASPBERRY MINT JAM
I have so much mint growing in my yard that I add it to almost everything. What a revelation it was when it went in my raspberry jam-the mint really wakes up the raspberry flavor.-Laurie Bock, Lynden, Washington
Provided by Taste of Home
Time 30m
Yield 8 half-pints.
Number Of Ingredients 5
Steps:
- In a Dutch oven, combine raspberries, sugar and butter. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly. , Remove from heat; skim off foam. Stir in mint. Ladle hot mixture into eight hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 83 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 21g carbohydrate (20g sugars, Fiber 1g fiber), Protein 0 protein.
NIF'S QUICK RASPBERRY MINT JAM
I had fresh raspberries in my fridge and a mint plant on my counter. What to do with them? I gave this a shot and it turned out really well! I didn't include cooling time. Enjoy!
Provided by Nif_H
Categories Raspberries
Time 9m
Yield 1 1/2 cups
Number Of Ingredients 3
Steps:
- In a large pot, mash raspberries with a potato masher. Stirring, bring to a boil for 1 minute. Add sugar and, stirring, bring to a boil for 3 minutes. Remove from heat.
- Let sit for 10 minutes and add 1 tablespoon chopped mint. Again, let sit to cool for 10 minutes. Taste and add more mint if desired. I didn't add any more mint.
- Pour into airtight container and store in the fridge. I didn't use a sterilized jar because I know it won't last long!
Nutrition Facts : Calories 710.6, Fat 0.8, Sodium 4, Carbohydrate 181.6, Fiber 8.2, Sugar 171.8, Protein 1.6
QUICK RASPBERRY JAM
To preserve the fresh taste of raspberries, this method for jam uses just a little sugar and cooks the fruit for less than 10 minutes. The wide surface area of a skillet helps the berries break down and the sugar melt into syrup quickly. The resulting jam can be refrigerated or enjoyed right away while it's still warm. Tangy and not too sweet, it's delicious slathered over biscuits, scones or toast, spooned over yogurt or oatmeal, or used in savory dishes, like biscuit breakfast sandwiches or grilled pork.
Provided by Genevieve Ko
Categories jams, jellies and preserves
Time 10m
Yield About 2/3 cup
Number Of Ingredients 3
Steps:
- Combine the raspberries, sugar and lemon juice in a large skillet. Set over medium heat and stir until the sugar dissolves and starts to boil, 1 to 2 minutes.
- Reduce the heat to medium-low and cook, stirring often and gently smashing the berries, until the liquid thickens to the consistency of syrup, 4 to 5 minutes. Skim off and discard any pale pink foam on the surface. Remove from the heat.
- Cool until warm or room temperature to use immediately or transfer to a jar and refrigerate until ready to use. The jam can be refrigerated for up to 1 week.
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
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.
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