Raspberry Jam With Pectin Food

RASPBERRY JAM

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.

RASPBERRY JAM WITHOUT PECTIN

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.

RASPBERRY JAM

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.

RASPBERRY AND BLUEBERRY JAM

Steps:

• Mash raspberries and blueberries in a very large stainless steel or enamel saucepan.
• Remove thin outer rind from orange with vegetable peeler and cut into fine strips with scissors or sharp knife; or use a zester. Add to saucepan. Remove and discard remaining white rind. Finely chop orange in food processor with on/off motion to measure 1/2 cup (125 ml). Add orange pulp, sugar and lemon juice to saucepan.
• Bring fruit to a full boil over high heat and boil hard for 1 minute, stirring constantly. Remove from heat and stir in pectin.
• Ladle into sterilized jars and process as directed.
• Raspberry Cranberry Jam: Replace blueberries with 2 cups (500 ml) fresh or frozen cranberries, finely chopped.
• Raspberry Plum Jam: Replace blueberries with 2 cups (500 ml) finely chopped plums. A small amount of finely chopped fresh mint makes a nice addition.

STRAWBERRY RASPBERRY JAM

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.

RASPBERRY & APPLE JAM

Steps:

• Wash, remove stems, and mash berries.
• Dice apples into tiny pieces - you can leave skins on, but I peel them.
• Place apples and lemon juice in large pan on medium heat.
• Cook apples for 5 minutes until soft.
• Add mashed berries and cook until it boils, stirring a few times.
• Let fruit boil for 2-3 minutes.
• In separate bowl, combine sugar and pectin and stir together.
• Add sugar/pectin mixture into boiling fruit and stir.
• Boil (high boil) for 5 minutes.
• Remove from heat and fill jars to 1/4" of top. (Recipe makes nine 8oz. jars).
• Wipe rims clean and screw on 2-piece lids.
• Let jars cool. You will hear a "pop" sound once sealed. You do not have to put jars in boiling water. Just let cool on your kitchen counter.