Raspberry Jam Droplets Food

RASPBERRY JAM WITHOUT PECTIN

Raspberry Jam without Pectin image

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

Ingredients

4 cups mashed raspberries
4 cups white sugar
1 tablespoon freshly squeezed lemon juice

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

Old-Fashioned Raspberry Jam image

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

Ingredients

4 cups (1 liter) granulated sugar
4 cups (1 liter) raspberries

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 BUTTERCREAM

Raspberry Jam Buttercream image

I love raspberry and this frosting did not disappoint. I used seedless raspberry preserves instead of jam. Pair it with your favourite chocolate cake and you're in heaven. I added a couple drops of pink food colour to enhance the natural colour of the raspberry jam in the finished product. This recipe is from the Culinary Concoctions by Peabody blog.

Provided by Roxanne J.R.

Categories Dessert

Time 10m

Yield 24 cupcakes

Number Of Ingredients 5

Ingredients

1 cup unsalted butter, at room temperature
6 -8 cups confectioners' sugar
1/2 cup seedless raspberry jam
milk (optional)
red food coloring (optional)

Steps:

Place butter and jam in a mixing bowl of an electric mixer fitted with a paddle attachment.
Cream butter and jam until well incorporated, about 2 minutes.
Add powdered sugar, one cup at a time until you reach desired consistency.
If frosting gets too thick you can add a little milk to thin it out.
If you are not satisfied with the pink colour from the jam/preserves alone add in a drop or two of red food colour to intensify it.

Nutrition Facts : Calories 203.1, Fat 7.7, SaturatedFat 4.9, Cholesterol 20.3, Sodium 3.5, Carbohydrate 34.5, Fiber 0.1, Sugar 32.6, Protein 0.1

JAM DROPS

Jam Drops image

Lovely soft biscuits (cookies) ideal for morning or afternoon tea. I find berry jam (jelly in US) gives the best flavour, eg raspberry, blackberry, fruits of the forest, etc, although you could use other flavours or probably even marmalade, etc. It's up to you whether you use smooth jam or a chunky conserve - I just use whatever I've got (these are a great way to use up all the almost-empty jars at the back of your pantry!) I usually make a mixed batch, half 1 flavour jam & half another, for variety. NB Aussie recipe - 1 cup = 250ml

Provided by westivan

Categories Drop Cookies

Time 35m

Yield 30 biscuits, 30 serving(s)

Number Of Ingredients 7

Ingredients

125 g butter
3/4 cup caster sugar
2 eggs
1/2 teaspoon bicarbonate of soda (baking soda)
1 teaspoon cream of tartar
2 cups plain flour (all-purpose flour)
jam (jelly)

Steps:

Cream butter and sugar.
Add eggs and beat well.
Add sifted dry ingredients and mix well. (The dough will be quite sticky).
Place teaspoonfuls approx 4cm apart onto a baking sheet either greased or lined with baking paper.
Make an indentation in the top of each biscuit (I use 2 teaspoons to "dig" a little hole) and fill with your choice of jam.
Bake at 180deg C for 15 mins or until lightly golden.
Cool on wire rack and enjoy!

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