Strawberry Raspberry No Cook Jam Recipes

Steps:

• You will also need 6 (12 ounces) jelly or jam jars, boiled or washed in HOT soapy water, then rinsed in HOT water Smash the raspberries and strawberries and place them in a large sauce pot with the water.
• Bring to a simmer over medium-high heat then add the sugars.
• Turn heat to high and bring to a rolling boil, stirring often.
• Quickly stir in the pectin and let boil for 1 minute, stirring constantly.
• Remove from the heat and ladle into the jars to about 1/2-inch from the top.
• Place the lids on tight and turn the jars upside-down for 15 minutes then turn them right side up.
• The jam will last for about 6 months in a cool, dark pantry and about 1 year in the refrigerator.

Steps:

• Stir sugar and pectin in a bowl.
• Add strawberries, raspberries and lemon zest. Stir 3 minutes.
• Ladle jam into clean jars and let stand 30 minutes. Enjoy now, refrigerate up to 3 weeks, or freeze up to 1 year.

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:

• Stir sugar and pectin in a bowl.
• Add strawberries, raspberries and lemon zest. Stir 3 minutes.
• Ladle jam into clean jars and let stand 30 minutes. Enjoy now, refrigerate up to 3 weeks, or freeze up to 1 year.

Steps:

• Heat oven to 140C/fan 120C/gas 1. Tip the sugar into a shallow dish and warm in the oven for about 10 mins.
• Meanwhile, hull the strawberries and crush in a large bowl with a potato masher or fork. Stir in the warm sugar and leave for about 4 hrs, at room temperature, stirring occasionally, until the sugar has dissolved,
• Mix in the pectin, stirring well, then add 3 tbsp lemon juice. Ladle the fruit crush into 5-6 small clean freezerproof containers, or jars. Cover loosely with cling film and leave at room temperature for about 3 hrs then check to see if the mixture is setting. If it still appears quite runny, tip the pots back into the bowl and mix in another tbsp of lemon juice, then repeat the process with the pots. Leave for at least 24 hrs at room temperature, by which time the mixture should have reached a soft set. Cover tightly with lids and freeze until required. Freezes for up to 8 months - keep in the fridge after defrosting. The jam may go cloudy after freezing - but when thawed, just stir and it will go clear again.

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
• Stem and crush strawberries thoroughly, 1 layer at a time. Measure exactly 3 cups prepared fruit into 6- or 8-qt. saucepot. Stir in water. Gradually add pectin, stirring until well blended.
• Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Cook exactly 1 min., stirring constantly. Remove from heat. Stir in no-calorie sweetener. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.) Let prepared jars stand at room temperature 24 hours. Store unopened jams and jellies in cool, dry, dark place up to 1 year. Refrigerate opened jams and jellies up to 3 weeks.

Steps:

• In a blender or food processor finely chop strawberries.
• Measure 3¼ cups.
• I a 4-quart bowl combine measured fruit and lemon juice.
• Slowly add pectin stirring vigorously.
• Set aside 30 minutes, stirring occasionally.
• Add corn syrup; stir until well combined.
• Gradually stir in sugar until dissolved.
• Ladle into ½ pint freezer jars or containers, leaving ½ inch head space; cover tightly.
• Refrigerate jams to be used in 2 to 3 weeks; freeze up to 1 year.
• •Peach or Nectarine Jam: Omit strawberries.
• Peel and pit about 2½ pounds ripe peaces or nectarines.
• Finely chop in blender or food processor.
• Measure 3¼ cups; continue as above.
• •Apricot Jam: Omit strawberries.
• Peel and pit about 3 pounds ripe apricots.
• Finely chop in blender or food processor.
• Measure 3¼ cups; continue as above.
• •Apricot raspberry jam: Omit strwaberries.
• Peel and pit 1½ pounds ripe apricots.
• Finely chop in blender or food processor.
• Measure 2 cups.
• Fully crush about 1 to 2 pints ripe raspberries.
• Measure 1½ cups.
• Combine with measured apricots; continue as above.
• •Sweet Cherry Jam: Omit strawberries.
• Pit about 2½ pounds ripe sweet cherries.
• Finely chop in blender or food processor.
• Measure 3¼ cups; continue as above.