OLD-FASHIONED RASPBERRY JAM
The intense raspberry flavor of this jam makes it a longtime favorite. Warming the sugar beforehand keeps the jam boiling evenly and ensures success.
Provided by Eleanor Topp
Categories Condiment/Spread Fruit Breakfast Brunch Raspberry Summer Edible Gift Boil Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 cups (1 L)
Number Of Ingredients 2
Steps:
- 1. Place sugar in an ovenproof shallow pan and warm in a 250°F (120°C) oven for 15 minutes. (Warm sugar dissolves better.)
- 2. Place berries in a large stainless steel or enamel saucepan. Bring to a full boil over high heat, mashing berries with a potato masher as they heat. Boil hard for 1 minute, stirring constantly.
- 3. Add warm sugar, return to a boil, and boil until mixture will form a gel (see tips, below), about 5 minutes.
- 4. Ladle into sterilized jars and process as directed for Shorter Time Processing Procedure .
- Tip: To make a small boiling-water canner, tie several screw bands together with string or use a small round cake rack in the bottom of a large covered Dutch oven. Be sure the pan is high enough for 2 inches (5 cm) of water to cover the jars when they are sitting on the rack.
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
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
OLD-FASHIONED BLUEBERRY JAM
This is such an easy jelly and comes together very quickly. It also makes a great gift for friends and family!-Kay Laney, North Liberty, Indiana
Provided by Taste of Home
Time 1h
Yield 4 half-pints.
Number Of Ingredients 4
Steps:
- In a Dutch oven, bring blueberries and water to a boil; mash and stir for 5 minutes. Add sugar and honey; boil gently, uncovered, over medium heat for 30 minutes, stirring frequently. , To test for doneness: Remove from heat; spoon about 1 tablespoon of hot jam onto a chilled plate and set plate in freezer until the jam has cooled to room temperature, 1-2 minutes. When the cooled jam holds its shape when mounded with a spoon, the jam has reached its desired thickness. If necessary, return to heat and repeat test after additional cooking. , Skim off any foam. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. of headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in boiling-water canner.
Nutrition Facts : Calories 59 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 15g carbohydrate (14g 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
GRANDMA'S RASPBERRY BARS
Wonderful chewy Christmas cookie bars.
Provided by STACEY BILLER
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 50m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
- In a medium bowl combine butter, white sugar, brown sugar, flour, baking powder and salt; mix well. Spread 2/3 of mixture into prepared pan.
- Spread jam over mixture.
- Combine remaining mixture with oats and walnuts; sprinkle over jam layer.
- Bake in preheated oven for 30 minutes.
Nutrition Facts : Calories 168.6 calories, Carbohydrate 23.8 g, Cholesterol 15.3 mg, Fat 7.7 g, Fiber 0.9 g, Protein 1.9 g, SaturatedFat 3.9 g, Sodium 81.4 mg, Sugar 13.6 g
OLD FASHIONED RASPBERRY BUNS (SCOTTISH)
Make and share this Old Fashioned Raspberry Buns (Scottish) recipe from Food.com.
Provided by AZPARZYCH
Categories Dessert
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Set oven to 425 degrees F
- Grease and flour baking sheets.
- Sift the flour into a bowl and rub in the margarine.
- Add the sugar and the beaten egg with enough milk to make a fairly stiff consistency (may not need all the milk).
- Divide the mixture into about walnut-size balls and place on baking sheet, allowing space for them to spread slightly during cooking.
- Make a small hole in the center of each ball and spoon in a little rasberry jam.
- Pinch the edges together again.
- Dust lightly with caster sugar.
- Bake for 10 minutes then reduce heat to 350degrees F and bake for a further 5 minutes.
- The buns should be light golden in color.
- Cool on a wire rack.
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- Start by sanitizing jars and washing lids and rings. Then, place all of your half pint jars in a water bath canner and fill it with water. Turn the heat to high and allow the water to start simmering while you prepare the jam.
- A trick to help sugar dissolve more easily in jam is to warm your sugar. Preheat your oven to 250°F. Place all 6 cups of sugar into a baking dish. Throw it into the oven for about 15 minutes.
- While your sugar is warming, place 9 cups of raspberries into a large 5 quart stockpot. Heat them up, mashing them with a potato masher or something similar while they heat. Once they reach a boil, allow them to boil hard for 1 full minute, stirring constantly.
- Once they've boiled for a full minute, add the warmed sugar to the raspberries. You'll want to boil this fruit sugar mixture for about 5 minutes, here's a trick to tell when the mixture is ready.
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