Raspberry Jam With Pectin Food

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RASPBERRY JAM



Raspberry Jam image

In just under an hour and with only three ingredients, you can make a batch of raspberry jam that's bursting with flavor and color. We found that macerating the berries prior to cooking helps release more of their natural fruit pectin, eliminating the need for any additional thickener. Serve the jam on toast, as part of a cheese board or over yogurt or even ice cream.

Provided by Food Network Kitchen

Categories     condiment

Time 40m

Yield 2 1/2 cups

Number Of Ingredients 3

4 cups fresh raspberries (about four 6-ounce containers)
2 cups sugar
Zest of 1 lemon plus 1 tablespoon lemon juice

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



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

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

RASPBERRY JAM



Raspberry Jam image

Excellent jam and no Certo needed. The raspberries have natural pectin in their seeds and that is enough to thicken it. 5 lbs = 9 cups crushed berries.

Provided by Pam in B.C.

Categories     Raspberries

Time 30m

Yield 6 cups

Number Of Ingredients 2

4 cups mashed raspberries
4 cups sugar

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.

Nutrition Facts : Calories 558.6, Fat 0.5, Sodium 2.1, Carbohydrate 143.1, Fiber 5.3, Sugar 136.7, Protein 1

RASPBERRY AND BLUEBERRY JAM



Raspberry and Blueberry Jam image

I have not tried this jam. I'm posting this for safe keeping. I found this recipe in Complete Book Of Small Batch Preserving.

Provided by internetnut

Categories     Sweet

Time 15m

Yield 7 cups, 6-8 serving(s)

Number Of Ingredients 6

3 cups fresh unsweetened raspberries (750 ml) or 3 cups frozen raspberries (750 ml)
2 cups fresh unsweetened blueberries (500 ml) or 2 cups frozen blueberries (500 ml)
1 large orange
6 1/2 cups granulated sugar (1.625 L)
2 tablespoons lemon juice (25 ml)
1 tablespoon liquid fruit pectin (1 pouch)

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.

Nutrition Facts : Calories 912.5, Fat 0.8, Sodium 1.2, Carbohydrate 234.3, Fiber 6.2, Sugar 226.6, Protein 1.3

STRAWBERRY RASPBERRY JAM



Strawberry Raspberry Jam image

This actually was a mistake on my part when I was going to make raspberry jam and found out that I didn't have enough raspberries to make it. I'm almost glad that I didn't though because then I wouldn't have made this great recipe.

Provided by MizEmerilLagasse

Categories     Raspberries

Time 25m

Yield 6 12ounce jars

Number Of Ingredients 6

2 (12 ounce) bags frozen raspberries, thawed
6 ounces frozen strawberries, thawed
1/4 cup water
5 cups sugar
1 1/2 cups brown sugar
3/4-1 cup liquid pectin (1 1/2 of those little pouches)

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



Raspberry & Apple Jam image

This jam recipe is very easy to make and delicious! I like using apple with raspberries. I use pectin because it cuts down the cooking time and sugar significantly and makes the jam nice and thick. This recipe makes nine 8oz. jars. You can cut this recipe in half for a smaller batch. Enjoy!

Provided by Lisa Clarice

Categories     Raspberries

Time 45m

Yield 9 8 oz. jars

Number Of Ingredients 5

6 1/2 cups raspberries (6 1/2 cups mashed raspberry equals 12 pints or approximately 2 pounds)
2 1/2 cups apples (peeled and diced)
2 cups sugar
1/4 cup lemon juice
4 teaspoons dry pectin (follow directions on your Pectin box)

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.

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