STRAWBERRY RASPBERRY PRESERVES
Steps:
- In a large bowl, combine the strawberries, raspberries, sugar, orange zest and juice. Stir to combine and let macerate for 30 minutes.
- After 30 minutes, gently smash the fruit mixture to start breaking the fruit down.
- Remove one-quarter of the fruit mixture and PULSE (not puree) in the food processor and return it to the bowl.
- In a small saucepan, combine the pectin and 3/4 cup water. Bring the water to a boil and boil for 1 minute, no longer. Add to the fruit and stir for 3 to 4 minutes.
- Cover and place in the refrigerator to set for 2 hours or overnight.
- Serve with toast or homemade biscuits.
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
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.
BERRY PRESERVES
Make and share this Berry Preserves recipe from Food.com.
Provided by Sharon123
Categories Raspberries
Time 55m
Yield 4 half pints
Number Of Ingredients 3
Steps:
- Combine berries and sugar; let stand until juices begin to flow, about 10 minutes.
- Bring slowly to a boil, stirring until sugar dissolves.
- Add lemon juice, if using.
- Cook rapidly almost to gelling point.
- As mixture thickens, stir frequently to prevent sticking.
- Remove from heat.
- Skim foam if necessary.
- Ladle hot preserves into hot jars, leaving 1/4 inch head space.
- Adjust two-piece caps.
- Process 15 minutes in a boiling water canner.
- Yield: about 4 half pints.
RASPBERRY CRANBERRY PRESERVES
This is so bright red when jarred. Great over pancakes,waffles, top over vanilla ice cream, put into a layer cake or just top on toast. Gift giving. Drizzle softened preserves to garnish a dish. Add to a vinegar and oil for a raspberry salad dressing.Use to glaze a fruit pie, pork roast baked ham or a roasted chicken. Fill your favorite Christmas cookies.
Provided by Rita1652
Categories Sauces
Time 45m
Yield 7 1/2 pint jars
Number Of Ingredients 10
Steps:
- Stir together 1 cup sugar and raspberries in a bowl and let stand for 1 hour.
- Add cranberries and the remaining sugar together in a stainless steel pan and place over high heat.
- Stir constantly so the sugar does not burn until the cranberries begin to release juice, about 5 minutes.
- Continue cooking until all the cranberries have popped and the mixture is syrupy and comes to a boil.
- Skim off any foam that forms on top and continue to cook and stir until the mixture thickens, about 10 minutes more.
- Add the raspberries and all their juice and cook for 10 minutes more.
- Stir in the dried cranberries, sliced orange and spices.
- Remove a small amount of the jam to a saucer and place in the freezer for 5 minutes.
- If the mixture wrinkles when pushed to one side, it is ready.
- If not, continue cooking for 5 minutes and retest.
- When the preserves are the right consistency, turn down the heat to a simmer stir in Grand Marnier and ladle into hot sterilized jars.
- Wipe the rims clean with a damp towel and seal with new lids and metal rings.
- Process in a hot-water bath for 5 minutes.
- Remove, cook, check seals, label, and store.
- Makes 7 one 1/2 pint jars.
Nutrition Facts : Calories 341.9, Fat 0.8, Sodium 2.1, Carbohydrate 86.9, Fiber 9.3, Sugar 74.7, Protein 1.6
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
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- IF YOU HAVE FRESH RASPBERRIES: Remove and discard stems and damaged berries. Wash. Put in large pot.
- IF YOU HAVE FROZEN BERRIES: Zap for 4 to 5 minutes in microwave. Then put in pot (even if some are still iced up), along with all juice.
- Raise heat to high, bring to a boil, then cover pot, lower heat and simmer for 2 minutes. If using fresh, they should start to release their juice.
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