Seedless Raspberry Jam Food

EASY SEEDLESS RASPBERRY JAM

Steps:

• Add raspberries, sugar and lemon juice to a preserving pan (large pan).
• Use a potato masher to mash up the raspberries.
• Place the pan on the hob over a low heat (do not simmer), stirring occasionally until all the sugar has dissolved. (Sweeping a wooden spoon along the bottom will alert you to any sugar crystals).
• Take a glass bowl and place a metal sieve over it.
• Pour the jam mixture into the sieve (you may have to remove a few seeds stuck to the pan).
• Pour the drained juice back into the pan and place the sieve over the pan.
• Use a large metal spoon to push the pulp through the sieve (will take about 5 minutes).
• Once all the pulp is sieved into the pan, stir with a wooden spoon.
• Bring the pan to a rolling boil and time for 5 minutes.
• Take the pan off he heat and drizzle a little jam onto a saucer and place in the fridge for a minute.
• Run a finger through the jam and if it forms a crinkle (tacky) then the jam is ready, if not continue to boil for another minute at a time and re-test until it is ready.
• Pot into hot jars and seal with lids immediately or if using wax discs place those on and then the cellophane once cool.
• Store in a cool dark place and refrigerate once opened.

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.

SEEDLESS RASPBERRY JAM

Steps:

• Heat oven to 225˚F. Rinse the raspberries and drain them well. Put them into a heat-proof dish. I found that my 2 quarts fit nicely in a 13×9 Pyrex pan. Bake the pan of berries, uncovered, for about 30 minutes, because heating the berries gently will make it easier to sieve the seeds out.
• Put a fine-mesh sieve over a large bowl or pot. Take the pan of hot raspberries out of the oven and sieve the berries in batches. Scoop some of the softened berries into the sieve, and press the pulp and juice through with a big spoon. It's surprisingly hard work to press the berries through the sieve. You want to end up with only seeds in the sieve, as dry as you can manage. When you've pressed out as much fruit as you can, put the seeds in a clean quart-sized jar (* see Notes) and set aside. Repeat until all the berries have been sieved. Don't forget to scrape the underside of the sieve with a clean spoon, to get all the pulp off it!
• Combine the raspberry pulp with three-quarters its weight in sugar, or just estimate by volume, adding 6 c sugar to the lot, tasting it, and adding a bit more if it's too tart. Add lemon juice. Heat at a very low setting, and stir until sugar is dissolved. Taste again for balance of sweet and tart; adjust as you wish.
• Now add the pat of butter (it helps reduce foaming) and turn heat to high. Bring the jam to a boil, stirring frequently, until the jam thickens and will pass a wrinkle test. Ladle jam into prepared jars, wipe rims, and apply lids and bands. If your last jar is only partly filled, just stick a lid on it and refrigerate.
• Ladle jam into prepared jars, wipe rims, and apply lids and bands. Refrigerate any partially filled jar, and seal the rest in a boiling water bath for 10 minutes.

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.

HOMEMADE RASPBERRY JAM

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.

RASPBERRY JAM BUTTERCREAM

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.

SEEDLESS BLACKBERRY JAM

Steps:

• Place the blackberries in a blender and blend until they are all crushed. You may need to do this in two batches depending on the size of your blender.
• Strain the blackberry puree through a mesh strainer to remove the seeds - stir and press on the puree while it is in the strainer - you want to get as much puree as you can.
• Measure out the blackberry puree; you should have about 4 cups. If you don't have 4 cups add water to the puree until you have 4 cups.
• Place 3 small plates or saucers in the freezer.
• In a preserving pan, combine the blackberry puree, 1 cup of Green Apple Pectin Stock, 3 cups of sugar, and 2 tablespoons of lemon juice over medium heat, stirring gently until the sugar is completely dissolved.
• Raise the heat to medium-high and boil for 15 minutes.
• After 15 minutes of cooking, check the set (it may take up to 30 minutes of simmering over medium high heat for the jelly/jam to reach the set stage - it depends on what kind of pan you are using and how high of heat you are using).
• Use the cold plate test to check set: take the pot of jam off the heat (if you don't remove the jam from the heat while you check the set it could over-cook and become rubbery or hard, if the jam is indeed already set) .
• Place a drop of the jam mixture on one of the saucers you've kept in the freezer, & place the plate back in the freezer for 1 minute. After 1 minute, take the saucer out of the freezer and nudge the drop of jam with your finger. If it "wrinkles" when you nudge it with your finger it is done. If the jam is not set, continue cooking over medium-high heat, checking the set again every 5 minutes.
• When the jam is set, ladle the jam into canning jars, leaving 1/4" headspace. Wipe the rims of the jars with damp paper towels to remove any jam which got on the rims or the threads. Place the lids and the bands on the jars, just tightening the bands fingertip tight.
• Process in a boiling water bath for 10 minutes, then remove and let sit, undisturbed, for at least 12 hours before checking seals. It is important to let them sit undisturbed for 12 hours because the sealing compound on the lids is still cooling and hardening, completing the seal. While the jars cool, you will hear a "plink" type sound from each jar - this is the jars completing the vacuum seal as the final air escapes the jar. After 12 hours have passed, remove the bands and check the lids - press down in the center of the lid. If you cannot push the lid down any further, the jar is sealed. If the lid "gives" a bit, and you can push it down, the jar did not seal. You can either put the band back on the jar, and reprocess it for another 10 minutes, or you can just put it in the fridge and use it within 3 months.

NO-SUGAR RASPBERRY JAM

Steps:

• Combine lemon juice and agar-agar powder in a small bowl. Set aside to thicken for 5 minutes.
• Heat raspberries in a saucepan over medium heat until raspberries start to break up, 5 to 10 minutes. Use a masher to crush raspberries into a smooth consistency, but do not liquefy. Turn off the heat.
• Stir thickened lemon-agar-agar paste into the saucepan with the raspberries and mix well. Allow to cool to room temperature, about 30 minutes. Pour into an airtight container and refrigerate until set, about 2 hours.