No Cook Raspberry Pear Jam Recipes
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
PEAR RASPBERRY JAM
I give this sweet and tangy jam as a Christmas gift. In this part of the country, pears and raspberries are in plentiful supply, but frozen berries work just as well.
Provided by Taste of Home
Time 20m
Yield 6 half-pints.
Number Of Ingredients 6
Steps:
- In a Dutch oven, combine the first five ingredients; bring to a full rolling boil, stirring constantly. Quickly stir in pectin; return to a full rolling boil. Boil for 1 minute, stirring constantly., Remove from the heat; skim off foam. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.
Nutrition Facts : Calories 104 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 27g carbohydrate (25g sugars, Fiber 1g fiber), Protein 0 protein.
NO-COOK RASPBERRY PEAR JAM
Make and share this No-Cook Raspberry Pear Jam recipe from Food.com.
Provided by KitchenCraftsnMore
Categories Jellies
Time 35m
Yield 6 cups
Number Of Ingredients 5
Steps:
- Mix prepared fruits in a large bowl.
- Add sugar, mix well and let stand 10 minutes.
- Combine water and fruit pectin crystals in a small saucepan.
- Bring to a boil for 1 minute, stirring constantly.
- Stir pectin into fruit mixture.
- Continue to stir 3 minutes until most of sugar is dissolved.
- Pour into clean jars.
- Cover with tight lids.
- Let stand at room temperature until set.
- Store in freezer or for up to 3 weeks in fridge.
Nutrition Facts : Calories 682.6, Fat 0.3, Sodium 34.8, Carbohydrate 177.2, Fiber 5.1, Sugar 156.6, Protein 0.6
NO-SUGAR RASPBERRY JAM
I developed this recipe for a friend who has diabetes. She complained that most diabetic jams had sweeteners added leaving a strange aftertaste. Fresh fruit, when in season, is naturally sweet. To make jam, you don't need to add sugar. A little agar-agar and lemon will help the cooked fruit thicken to make a spreadable fruit for toast, sandwiches, or cheeses. It will last up to 2 weeks in the refrigerator. This recipe will work with all forest fruits.
Provided by Buckwheat Queen
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 2h50m
Yield 10
Number Of Ingredients 3
Steps:
- Combine lemon juice and agar-agar powder in a small bowl. Set aside to thicken for 5 minutes.
- Heat raspberries in a saucepan over medium heat until raspberries start to break up, 5 to 10 minutes. Use a masher to crush raspberries into a smooth consistency, but do not liquefy. Turn off the heat.
- Stir thickened lemon-agar-agar paste into the saucepan with the raspberries and mix well. Allow to cool to room temperature, about 30 minutes. Pour into an airtight container and refrigerate until set, about 2 hours.
Nutrition Facts : Calories 25 calories, Carbohydrate 6 g, Fat 0.3 g, Fiber 3.4 g, Protein 0.5 g, Sodium 0.1 mg, Sugar 2.4 g
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