6 Minute Raspberry Jam With Variations Recipes

6-MINUTE RASPBERRY JAM (WITH VARIATIONS)

6-Minute Raspberry Jam (With Variations) image

You won't need a heavy saucepan, Mason jar, pectin, or paraffin to make these flavorful jams. Packed with chunks of fruit, they're a snap to make 0 with a little help from your microwave. Although these quick jams are made in small quantities, the mixture does bubble up in the microwave, so be sure to use a 6-cup bowl. Also, remember that doubling or tripling a microwave recipe changes the cooking time significantly. Once you've whipped up some jam, transfer it to a covered small container.. Refrigerated, it will keep for several weeks.

Provided by JackieOhNo

Categories Low Protein

Time 36m

Yield 2/3 cup

Number Of Ingredients 2

Ingredients

1 3/4 cups fresh raspberries, pureed
1/4 cup sugar

Steps:

Mix berries and sugar in 6-cup microwave-proof bowl. Microwave uncovered on HIGH 6 minutes. Let cool slightly. Transfer to jar and refrigerate covered.
For Blueberry Jam: puree 1-1/2 cups fresh blueberries and mix with 1/4 cup sugar. Proceed as above. (Makes 3/4 cup).
For Peach Jam: pit and coarsely puree 2 medium or 3 small ripe peaches (about 12 oz.); mix with 1/4 cup sugar. Proceed as above. (Makes 1-1/4 cups).
For Strawberry Jam: coarsely puree 1-1/2 cups hulled fresh strawberries; mix with 1/4 cup sugar. Proceed as above. (Makes 1-1/4 cups).
For Blackberry Jam: puree 1-3/4 cups fresh blackberries; mix with 1/4 cup sugar. Proceed as above. (Makes 2/3 cup).
For Citrus Marmalade: quarter, seed, and coarsely puree 1 each medium lemon and lime; mix with 3/4 cup sugar. Proceed as above. (Makes 1-1/2 cups).

Nutrition Facts : Calories 458.1, Fat 2.1, SaturatedFat 0.1, Sodium 4, Carbohydrate 113.5, Fiber 21, Sugar 89.1, Protein 3.9

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

Ingredients

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.

NECTARINE-RASPBERRY JAM

Nectarine-Raspberry Jam image

The skins from stone fruit will contribute color and flavor to the jam. But for a smoother mixture, you can start by peeling nectarines: Carve an X in the bottom of each and plunge them into boiling water for 30 seconds, then transfer them to an ice-water bath to stop the cooking; the skins will slip off.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 45m

Yield Makes about 5 cups

Number Of Ingredients 5

Ingredients

2 1/4 pounds nectarines, pitted
12 ounces raspberries
1 1/2 pounds sugar (3 1/3 cups)
Coarse salt
2 tablespoons fresh lemon juice

Steps:

Stir together fruit, sugar, and 1/4 teaspoon salt in a large heavy-bottomed pot. Bring to a boil, stirring until sugar is dissolved and mashing fruit with a potato masher. Add lemon juice; continue to boil, stirring frequently, until bubbles slow, chunks of fruit show at top, and mixture clings to a spoon but falls off in clumps, 10 to 12 minutes. Skim foam from top.
Ladle jam into clean containers, leaving 3/4 inch of headroom. Let cool completely. Cover, label, and refrigerate up to 1 month, or freeze up to 1 year.

EASY RASPBERRY JAM

Easy Raspberry Jam image

Have you found a punnet of frozen raspberries in your freezer? Then you've come to the right recipe, it's simple and easy and you and your whole family can enjoy this!

Provided by Aaron J.

Time 12m

Yield Makes About 750g of jam

Number Of Ingredients 3

Ingredients

470g Frozen or fresh raspberries
360g Granulated sugar or caster sugar
1.5 tbsp lemon juice

Steps:

Put the 370g raspberries in a medium sized pan at medium heat on the hob and heat gently until they defrost (if your using frozen raspberries) , get softer and juice starts to come out of them. Press the raspberries with the side of your wooden spoon until they break up.
Stir in the sugar and the lemon juice. Heat gently until the sugar dissolves and the mixture kind of gets thicker in the pan.
Bring the mixture to the boil and boil it for 5-6 minutes until the setting point is reached. To test, place 1 teaspoon of the mix onto a saucer and put in the fridge for about 3 minutes. The surface should wrinkle when touched with a finger. If it's still too runny, then boil the mix for another few minutes.
Ladle the jam into a clean jar. Label and store for up to 12 weeks.
Enjoy on a nice fresh scone or some toast, or even in a sandwich!

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