RASPBERRY JAM
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
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.
NO-COOK STRAWBERRY JAM
This sweet strawberry jam is soft set and incredibly easy to make
Provided by Good Food team
Categories Afternoon tea, Condiment
Time 15m
Yield Makes about 1.3kg/3lb (about 6 x 250ml/9fl oz pots)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 57 calories, Carbohydrate 15 grams carbohydrates, Sugar 14 grams sugar
RASPBERRY JAM WITHOUT PECTIN
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
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
NO-COOK STRAWBERRY JAM
Recipe is from Karo Sweet and simple recipe Cookbook 1992. Notes on No Cook Jams: Since no cook jams require no heat processing, they are more brightly colored, fruitier and fresher tasting than cooked fruit jams. Use firm, fully ripe, unblemished fruit. Chop quickly in small quantities using a blender, food processor or grinder. (to prevent some fruits like peaches, pears, and apricots from darkening, add lemon juice.) Corn syrup enhances fresh fruit flavor and blend easily. Freezer jams can be made with any fruit except fresh pineapple. Blueberries are best used as a secondary fruit in a combination.
Provided by Steve P.
Categories Dessert
Time 55m
Yield 4 pints
Number Of Ingredients 5
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.
STRAWBERRY RASPBERRY JAM
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
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.
STRAWBERRY-RASPBERRY NO-COOK JAM
Fresh strawberry-raspberry jam in 3 easy steps is ready to eat in minutes!
Provided by Ball
Categories Ball® Canning & Recipes
Yield 32
Number Of Ingredients 6
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.
Nutrition Facts : Calories 23.6 calories, Carbohydrate 5.8 g, Fiber 0.4 g, Protein 0.1 g, Sodium 7.6 mg, Sugar 4.7 g
SURE.JELL STRAWBERRY-RASPBERRY JAM
Bring the strawberry jam fans and the raspberry jam lovers together with SURE.JELL Strawberry-Raspberry Jam. Let the strawberry-raspberry jam love begin!
Provided by My Food and Family
Categories Home
Time 45m
Yield Makes about 9 (1-cup) jars or 144 servings, 1 Tbsp. each.
Number Of Ingredients 4
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 well before filling.
- Stem and crush strawberries thoroughly, one layer at a time. Measure exactly 3 cups prepared strawberries into 6- or 8-qt. saucepot. Crush raspberries thoroughly, one layer at a time. Measure exactly 3 cups prepared raspberries into saucepot with strawberries.
- Stir pectin into prepared fruit mixture in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. 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 two-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 middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 11 g, Fiber 0 g, Sugar 10 g, Protein 0 g
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- Hull the strawberries and roughly dice. Put all of the ingredients in a small-medium saucepan and put on a medium heat. Stir as it heats to dissolve the sugar and break up the fruit a little as they soften. As it cooks, prepare your jar/jars - either warm in a low over a few minutes or submerge in boiling water to sterilize. Take care using tongs/gloves to handle as you remove.
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- After 15 minutes, start checking to see if it’s reached setting point with the saucer. Place a small amount of the jam on the cold saucer, wait a few seconds, push with your finger and if it wrinkles as opposed to still being runny, it’s ready. If not give it another 3-5 minutes.
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