RASPBERRY FREEZER JAM
Make and share this Raspberry Freezer Jam recipe from Food.com.
Provided by carolinafan
Categories Raspberries
Time 38m
Yield 5 8 ounce jars
Number Of Ingredients 3
Steps:
- Combine freezer jam pectin and sugar in a large bowl, stirring until well blended.
- Add crushed raspberries, stirring to combine.
- Continue stirring mixture for 3 minutes.
- Pour jam into clean jars or freezer containers, leaving 1/2 inch head space.
- Let stand until thickened, about 30 minutes. Label jars. Serve immediately, refrigerate up to three weeks or freeze up to one year.
RASPBERRY CHIPOTLE FREEZER JAM - NO COOK
Saw this on line and had to add to my want to make list of recipes sounds yummy. How simple can it get to turn the freshness of berries into delicious jam for your family. Just imagine it glazed on pork or chicken, as a spread over cream cheese...... For a stronger smokey flavor and added heat, use additional chipotle peppers until your desired flavor is achieved. Using Ball Fruit Jell Freezer Jam Pectin For making No-COOK Freezer Jams Net Wt 1.59 (.45grams)
Provided by Rita1652
Categories Raspberries
Time 15m
Yield 8 ounce jars, 64 serving(s)
Number Of Ingredients 4
Steps:
- Combine freezer jam pectin and sugar in a medium bowl, stirring to evenly blend. Set aside.
- In food processor or blender, purée 2-3 chipotle peppers and 3 tablespoons adobo sauce; remove seeds from peppers if less heat is desired. Add chipotle pepper purée and crushed raspberries to pectin mixture. Stir for 3 minutes. Serve immediately, if desired.
- For longer storage, ladle jam into clean freezer jars, leaving 1/2-inch headspace; apply lids. Let stand until thickened, about 30 minutes. Refrigerate up to 3 weeks or freeze up to 1 year.
- Yield: about five 8-ounce jars.
Nutrition Facts : Calories 22.2, Fat 0.1, Sodium 0.1, Carbohydrate 5.6, Fiber 0.5, Sugar 5, Protein 0.1
RASPBERRY PEACH FREEZER JAM
I thought this sounded good and easy. This is a high altitude recipe. Recipe printed in local newspaper.
Provided by ellie_
Categories Raspberries
Time 45m
Yield 4 cups
Number Of Ingredients 6
Steps:
- Preheat oven to 250-degrees F.
- Place sugar in a pan and warm in oven for 15 minutes.
- Combine raspberries, peaches, mint and warm sugar in a large bowl. Let stand 10 minutes, stirring occasionally.
- Add lemon juice and pectin to mixture, and stir constantly for 3 minutes or until sugar is dissolved.
- Spoon jam into clean jars or plastic containers and cover with tight fitting lids.
- Let stand at room temperature until set (may take up to 24 hours).
- Refrigerate for up to 3 weeks or freeze.
Nutrition Facts : Calories 709.8, Fat 0.3, Sodium 1.2, Carbohydrate 182.7, Fiber 3.1, Sugar 178.8, Protein 0.8
RASPBERRY RHUBARB FREEZER JAM
The recipe is changed from a Certo Liquid Pectin recipe. Original recipe was for strawberry rhubarb jam. Times are estimates.
Provided by tasb395
Categories Raspberries
Time 30m
Yield 4 cups
Number Of Ingredients 5
Steps:
- Thoroughly crush raspberries, one layer at a time. We actually sieved raspberries until we had 1 cup without seeds and then crushed enough with seeds to equal 1 1/2 cups. We wanted some seeds, just not a lot.
- Finely chop unpeeled rhubarb.
- In large mixing bowl stir together prepared fruit and sugar.
- Let stand 10 minutes.
- Add Certo Liquid Pectin and lemon juice. Stir 3 minutes.
- Put into clean containers filling up to 1/4 inch from rim. Cover with lids. Leave at room temperature 24 hours or till set.
- Notes" No-cook jam may be stored in the refrigerator for up to 3 weeks or can be kept in the freezer for 6-8 months.
- Sterilized containers are not required for no-cook jams, they simply need to be washed in hot soapy water and rinsed before use. Plastic freezer containers, or glass jars with tight-fitting lids that are no larger than 2 cups can be used.
Nutrition Facts : Calories 802, Fat 0.3, Sodium 3.1, Carbohydrate 206.4, Fiber 3.3, Sugar 201.9, Protein 0.7
BLUEBERRY FREEZER JAM
A quick and easy way to enjoy your favorite fruit freezer jam.
Provided by DelightfulDines
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time P1DT10m
Yield 50
Number Of Ingredients 4
Steps:
- Stir sugar and blueberries together in a bowl; let stand for 10 minutes, stirring occasionally.
- Stir lemon juice and pectin together in a separate small bowl; add to blueberry mixture. Stir constantly until sugar is completely dissolved and no longer grainy, about 3 minutes.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the blueberry into the hot, sterilized jars, filling the jars to within 1/2 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings. Let stand at room temperature for 24 hours until set.
- Refrigerate for up to 3 weeks or freeze for up to 1 year. Thaw in refrigerator.
Nutrition Facts : Calories 65.4 calories, Carbohydrate 16.9 g, Fiber 0.1 g, Sodium 0.1 mg, Sugar 16.6 g
CHIPOTLE PLUM JAM
Oh YES! ;) That is smokey, spicy, sweet, tart jam. Orange and chipotle go so nice togeter. Glaze a pork roast, BBQ chicken pieces, spread it over cream cheese for an appy or on a pork or chicken sandwich.
Provided by Rita1652
Categories Oranges
Time 50m
Yield 8 1/2 pints
Number Of Ingredients 5
Steps:
- Place all ingredients in a pot and bring to a boil.
- Cook rapidly to the gelling point.
- As it thickens stir frequently to prevent sticking.
- When it's at the gelling point remove and pour into sterilized jars with a 1/4 inch head space.
- Adjust caps and process for 15 minutes in a water bath.
- Turn off flame and remove lid. Let sit 5 minutes.
- Remove to a draft free spot and leave for 12 hours. Remove rings and wipe jars, label, store in a dark pantry and enjoy!
RASPBERRY CHIPOTLE SAUCE
Nice compliment to salmon, chicken, and pork. Can also be used as a sandwich spread or a dipping sauce for pretzels.
Provided by Holly
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- Heat olive oil in a skillet over medium heat. Stir in jalapenos; cook until tender, about 5 minutes. Mix in garlic, and adobo sauce; bring to a simmer. Stir the raspberries into the sauce; cook until soft, about 3 minutes. Stir in the vinegar, salt, brown sugar, and white sugar. Mix well. Simmer until thickened and reduced by half, about 15 minutes. Transfer sauce to a heatproof bowl; allow to cool to room temperature before serving, about 20 minutes.
Nutrition Facts : Calories 129.3 calories, Carbohydrate 24.9 g, Fat 3.7 g, Fiber 3.1 g, Protein 0.5 g, SaturatedFat 0.5 g, Sodium 162.4 mg, Sugar 21.3 g
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