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
ALL NATURAL RASPBERRY SCHNAPPS
No flavorings necessary! Be sure to get some fresh, ultra-ripe raspberries, and you are 6 weeks away from the most amazing after-dinner treat. Don't let the 6 week factor get you down - it takes time for the fruit to infuse naturally. With a wonderful aroma and a warm feel going down, you'll be upset you didn't make more when Raspberries were in season! Please drink responsibly. :) Let me know what you think!
Provided by Mr-Mom
Categories Beverages
Time P1m11DT10m
Yield 16 serving(s)
Number Of Ingredients 3
Steps:
- Find a good sealing glass jar- An old spaghetti sauce jar with lid works nicely.
- Please note that the above amounts are approximate, depending on the size jar you use- and how much you'd like to make.
- Fill the jar halfway with uber-ripe raspberries.
- Fill the rest of the way with sugar cubes.
- Pour Vodka into the jar up to the top.
- SEAL the jar, and shake for 10-15 seconds, and then place the jar somewhere you'll be sure to see it every day- out of direct sunlight.
- Shake the jar for 10-15 seconds EVERY DAY for about 6 weeks- You'll notice the berries break up more, and the sugar will totally dissolve over time.
- (It is helpful to mark the end date on your calendar- if you go over, it's no big deal).
- AT THE END OF THE 6 WEEKS, open the jar and strain the Raspberry Schnapps through cheesecloth; I like to tightly rubber band the cheesecloth around the opening and let it drain for a few hours.
- After it has drained, you may gently squeeze the extra juice out of the fruit; Try not to over-squeeze, or you'll get fruit as well.
- STORAGE: You may store this in a clean glass jar; What I like to do is store the schnapps in a pretty glass decanter with a stopper you could find at a thrift store- and while you're there, you can probably find some Schnapps Glasses!
- They look like teeny wine glasses- Some have longer stems than others.
- SERVING TIPS: Serve at room temperature in Schnapps glasses, if you have them; If not, pour a small amount into a wine glass and enjoy.
- NOTE: You may substitute Loganberries, Marionberries, or whatever kinds of berries or fruit as you wish.
Nutrition Facts : Calories 72.2, Fat 0.1, Sodium 0.4, Carbohydrate 1.8, Fiber 1, Sugar 0.7, Protein 0.2
CHOCOLATE & RASPBERRY SCHNAPPS CAKE
Easy to make cake because of the mix, but tastes very homemade with the additions of the schnapps. Other schnapps flavors can be substituted such as peach. Serve with fresh raspberries for a dessert fit for company!
Provided by CaliforniaJan
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Mix the cake ingredients together and pour into a bundt pan. Bake at 325 degrees for 40 to 45 minutes. Cool.
- Combine the first three glaze ingredients in saucepan and bring to a boil. Boil 5 minutes. Take off burner. Stir in 1/2 cup raspberry schnapps. Using a knife make slits in cake. Brush glaze all over cake until all glaze is absorbed. Store in refrigerator.
- Serve with raspberries.
Nutrition Facts : Calories 167.8, Fat 10.3, SaturatedFat 1.6, Cholesterol 52.9, Sodium 24.9, Carbohydrate 17.9, Sugar 17.7, Protein 1.6
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