Rhuberry Jam Recipes

Steps:

• In a saucepan, combine the rhubarb, sugar, orange zest, orange juice and water. Bring to a boil, then cook over medium-low heat for 45 minutes, stirring occasionally, or until thick. It will thicken more as it cools.
• Ladle into hot sterile jars, and seal with lids and rings. Store opened jars in the refrigerator.

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.

Steps:

• Toss the raspberries, sugar and lemon zest and juice in a medium saucepan to combine, then mash slightly to release some of the berry juice. Set aside for 10 minutes to allow the raspberries to macerate and the sugar to dissolve. Meanwhile, place a small plate in the freezer to chill; this will be used to test the doneness of the jam.
• Place the saucepan over medium-high heat. Bring the mixture to a boil and then reduce the heat to medium, stirring frequently. Continue to cook until the jam becomes thick and syrupy, about 25 minutes. To test doneness, place a small amount of the jam onto the chilled plate and freeze for 2 minutes. Drag your finger or spoon through it. If the jam holds its shape and thickness, the jam is done; remove from the heat. If it's runny, continue to cook and test again in 5-minute increments. Once the jam has reached the right consistency, transfer to jars and cool completely before storing, covered tightly. Jam will keep in the refrigerator up to 6 months.

Steps:

• Preheat oven to 400˚F (200˚C).
• Cut the puff pastry into 9 equal squares.
• Taking one of the squares, place 1 teaspoon of raspberry jam in the center.
• Brush egg wash on each side of the square.
• Take each corner and bring them together the seal the jam inside the dough
• Flip so the pinched side is on the underside. Flatten with the palm of your hand until the patty is about 1-inch thick.
• Make 8 even cuts around the circle making sure the cuts do not touch in the center.
• Take 2 of the cut sections and turn them inward to create the heart shape. Repeat with the other 6 sections.
• Repeat with the remaining pastry squares.
• Bake for 15-20 minutes until pastry is golden brown and puffed.
• Serve with a sprinkle of powdered sugar.
• Enjoy!

Steps:

• Put the 370g raspberries in a medium sized pan at medium heat on the hob and heat gently until they defrost (if your using frozen raspberries) , get softer and juice starts to come out of them. Press the raspberries with the side of your wooden spoon until they break up.
• Stir in the sugar and the lemon juice. Heat gently until the sugar dissolves and the mixture kind of gets thicker in the pan.
• Bring the mixture to the boil and boil it for 5-6 minutes until the setting point is reached. To test, place 1 teaspoon of the mix onto a saucer and put in the fridge for about 3 minutes. The surface should wrinkle when touched with a finger. If it's still too runny, then boil the mix for another few minutes.
• Ladle the jam into a clean jar. Label and store for up to 12 weeks.
• Enjoy on a nice fresh scone or some toast, or even in a sandwich!

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.

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.

Steps:

• Mix raspberries, sugar, lemon peel and lemon juice in large bowl. Let stand at room temperature 10 minutes, stirring occasionally.
• Mix water and pectin in 1-quart saucepan. Heat to boiling, stirring constantly. Boil and stir 1 minute. Pour hot pectin mixture over raspberries; stir 3 minutes or until slightly thickened.
• Immediately spoon into freezer containers, leaving 1/2-inch headspace. Wipe rims of containers; seal. Let stand at room temperature 24 hours. Store in refrigerator up to 3 weeks or in freezer up to 6 months. Thaw frozen jam and stir before serving.

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.

Steps:

• Place a wire rack on a rimmed baking sheet. Place several small plates in the freezer to use later to test the consistency of the jam.
• In a large, heavy-bottomed saucepan, combine the raspberries, sugar, lemon juice, and salt, crushing the ingredients together. Let stand until the berries start rendering their juice, about 5 minutes. (You should have about 11 cups of crushed berries.) Meanwhile, sterilize eight 1/2-pint canning jars and lids in boiling water, following the manufacturer's instructions (or see Boiling-Water Canning, page 279). Remove the jars from the water and place upside down to drain on the prepared rack. Remove the lids from the water and dry with a clean towel. Turn the sterilized jars right side up on the rack, using tongs or a kitchen towel to protect your hands. When they are cool enough to handle, dry them with a clean towel. Set aside.
• Bring the raspberry mixture to a boil over high heat, stirring occasionally. The mixture will bubble up, rising high up the sides of the saucepan. Using a slotted spoon, skim off any light-colored foam as it collects on the edges. Cook the jam until it reaches the jelling point, 220°F on an instant-read thermometer, 30 to 45 minutes. (You can also dribble a few drops on the frozen plate; if the jelly is about to set, it will crinkle on the plate when you push it with your finger.)
• While the jam is cooking, place the canning rack in the canner and fill the pot with water; bring to a boil over high heat.
• Remove the jam from the heat. For each jar, insert a canning funnel and carefully ladle in the jam, allowing at least 1/4 inch of headroom. Clean the rims of the jars with a clean, damp towel, and tightly secure the lids.
• Using tongs, place the jars on the rack in the canner. The water should cover the jars by at least 1 inch. Cover the canner. Return the water to a boil and boil gently for 15 minutes. Using tongs, transfer the jars to a towel to cool. If the seal works and fits properly, the metal lid will be slightly concave within 24 hours of processing. Store the unopened jars of jam at room temperature for up to 1 year. Once the jam is opened, store in the refrigerator for up to 1 month.
• For refrigerator or freezer jam, transfer the mixture to sterilized freezer-safe plastic containers or freezer-safe jars with lids, leaving 1 inch of headroom. Freeze for up to 1 year or refrigerate for up to 1 month.

Steps:

• In a large preserving kettle, combine rhubarb and water; cook over medium-high heat for about 5 minutes or until rhubarb is tender.
• Add sugar and bring to a boil; boil for 2 minutes.
• Stir in pie filling.
• Remove from the heat and let cool for 10 minutes.
• Add jello and mix well.
• Place in sterilized mason jars, leaving a 1/4 inch headspace.
• Process in a boiling water bath for 15 minutes.
• Remove from bath, let cool, check seals, label jars, and store in a cool, dry place.

Steps:

• Place 5 clean 8-ounce jars right side up on a rack in a boiling-water canner. Fill the canner and jars with hot water, about 1 inch above the tops of jars. Boil jars over high heat for 10 minutes. Remove and drain hot sterilized jars one at a time, reserving hot water for processing filled jars. Place jars on a wire rack set over a rimmed baking sheet.
• In a large saucepan filled with water, bring to a boil over high heat and reduce to a simmer, add clean lids and lid rings. Simmer for 10 minutes; do not boil, as this may cause problems in sealing jars. Drain lids and rings; set aside.
• Combine all ingredients in a medium saucepan and bring to a boil over high heat. Cook, stirring and skimming foam from surface, until mixture reaches 221 degrees on a candy thermometer, 5 to 10 minutes. To test, remove mixture from heat. Pour a small amount of jam on a cold plate and transfer to freezer, for 2 to 3 minutes. If mixture gels, it is ready to fill. If not, return to heat and retest.
• Fit a jar with a wide-mouth funnel. Ladle jam mixture into jar up to the fill line. Repeat process with remaining jars. Put lids and rings on jars and tighten; do not over-tighten. At this point, jam may be kept refrigerated, up to 1 month.
• To store jars at room temperature for up to one year, reheat water in the canner until it reaches at least 180 degrees, within 10 minutes of filling the jars. Place filled jars into the canner one at a time, using a jar lifter that is securely positioned below the neck of the jar. Keep jars upright at all times.
• Add more boiling water, if needed, so that water covers jars by at least 1 inch. Increase heat to high and cover. Once water begins boiling, heat jars for 5 minutes. Turn off heat and gently transfer jars to a wire rack set over a rimmed baking sheet and invert, spacing each jar at least 1 inch apart. Avoid placing jars on a cold surface or near a cold draft.
• Let jars sit undisturbed until fully cooled, 12 to 24 hours. Do not tighten ring bands on the lids or push down on the center of the flat metal lid until jar has cooled completely.
• Once jars have cooled completely, test to make sure each jar is completely sealed. Press down on the middle of the lid with a finger. If lid springs up when finger is released, the jar is unsealed. Store sealed jars in a cool place for up to one year. If any of the jars are unsealed, store in the refrigerator and use within several days. Always refrigerate jam after opening.

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.