RASPBERRY FRUIT SPREAD WITHOUT PECTIN
I was experimenting with making jam without pectin and it turned out really yummy. You need to cook the raspberries for a pretty long time until they fall apart.
Provided by gartenfee
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 9h
Yield 48
Number Of Ingredients 3
Steps:
- Combine raspberries, sugar, and lemon juice in a saucepan and mix well. Cover and refrigerate overnight.
- Inspect 3 jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
- Slowly bring raspberry mixture to a boil and simmer uncovered over medium heat until the mixture is no longer liquid, 40 minutes to 1 hour. Stir every few minutes and skim off any foam with a ladle or a large spoon.
- Ladle raspberry jam immediately into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Nutrition Facts : Calories 29 calories, Carbohydrate 7.4 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.1 g, Sugar 6.7 g
NO COOK FREEZER JAM
Not sure if this is a new product, but I got a sample of Ball Simple Creations No Cook Freezer Jam Fruit Pectin at Wal-Mart along with some recipes. More info at www.freshpreserving.com
Provided by WI Cheesehead
Categories Raspberries
Time 35m
Yield 5 8 oz containers
Number Of Ingredients 3
Steps:
- Stir sugar and contents of package in a bowl until well blended.
- Add 4 cups crushed fruit (for peaches, reduce to 3 1/2 cups). Stir 3 minutes.
- Ladle jam into clean plastic (or glass)freezer jars.
- Twist on lids and let stand until thickened, about 30 minutes.
- Refrigerate up to 3 weeks or freeze up to 1 year.
- NOTE: Fresh strawberries: 4 (1 lb) pkgs Frozen Strawberries: 3 (12 oz) bags.
- Fresh Peaches: 12 medium.
- Frozen Peaches: 3 (16 oz) bags.
- Fresh Raspberries: 6 (6 oz) pkgs.
- Frozen Raspberies: 3 (12 oz) bags.
Nutrition Facts : Calories 232.2, Sodium 0.6, Carbohydrate 60, Sugar 59.9
BALL BLUE BOOK PEACH OR PEAR JAM
Homemade peach or pear jam. Recipe taken from the Ball Blue Book of Preserving. Yields about 8 half-pints (I got slightly more).
Provided by BecR2400
Categories Pears
Time 1h
Yield 8 half-pints
Number Of Ingredients 4
Steps:
- Combine fruit, sugar and lemon juice in a large saucepan. Bring slowly to a boil, stirring until sugar dissolves.
- Stir in liquid pectin. Return to a rolling boil. Boil hard 1 minute, stirring constantly.
- Remove from heat. Skim foam if necessary.
- Ladle hot jam into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps.
- Process 10 minutes in a boiling-water canner. (Note: Add appropriate additional processing time for high altitudes).
- Recipe variation:.
- Add 1 teaspoon whole cloves, 1/2 teaspoon whole allspice and 1 cinnamon stick tied in a spice bag to jam during cooking. Remove spice bag before filling jars.
Nutrition Facts : Calories 761.9, Fat 0.2, Sodium 0.1, Carbohydrate 196.4, Fiber 1.5, Sugar 194.7, Protein 0.8
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