Certo Red Raspberry Jam Recipes

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RED RASPBERRY JAM



Red Raspberry Jam image

Make use of an abundance of fresh, seasonal raspberries with this jam recipe. Pro tip: liquid pectin can be substituted for the powdered pectin with no difference in results. Simply reverse the order in which the pectin and lemon juice are added.

Provided by Martha Stewart

Categories     Entertaining     Seasonal     Summer Entertaining     Summer Recipes

Yield Makes five 1/2-pint jars

Number Of Ingredients 4

4 cups fresh raspberries
1 (1 3/4 ounces) powdered pectin
2 tablespoons freshly squeezed lemon juice
6 1/2 cups sugar

Steps:

  • Place a round wire rack in the bottom of a large stockpot. The rack should fit as snugly as possible and should stand 1/2 to 1 inch above the bottom of the pot. Wash five half-pint jars, lids, and screw bands with hot, soapy water; rinse well. Stand the glass jars on the rack, and add the lids; it's not necessary to add the screw bands. Fill the pot with enough water to cover jars by 1 to 2 inches; an additional 1 to 2 inches of space should remain below the rim of the pot so the water doesn't overflow. Cover, and bring the water to a simmer (180 degrees.; let the lids and jars simmer 10 minutes. (The lids and jars can continue to simmer until you're ready to fill them.)
  • Using a wooden spoon, lightly crush raspberries in a large, heavy saucepan. Place the pan over high heat, and add pectin and lemon juice. Bring to a boil, stirring constantly. Slowly add sugar, stirring until dissolved. Return the mixture to a boil, and let cook for 1 minute. Remove from the heat.
  • Using a jar lifter, remove a jar from the simmering water, and empty the water back into the stockpot. Place the jar on a clean surface, and insert a canning funnel. Using a ladle, pour the jam through the funnel into the jar; fill to within 1/4 inch of the rim. Remove the funnel; wipe the rim with a clean, damp towel. Using the tongs, lift a lid from the hot water; place the lid, sealant side down, on the filled jar. Screw down the band, and tighten firmly, being careful not to force it. With the lifter, stand the filled jar in the simmering water. Repeat with the remaining jam and jars, making sure the jars aren't touching the sides of the pot and are spaced about 1 inch apart.
  • Raise the heat to high, cover the stockpot, and bring the water to a boil. Process the jars in the boiling water for 10 minutes. Remove the jars from the water bath with the jar lifter, and transfer them to a wire rack to cool for 24 hours. As the jam cools, a vacuum will form inside the jar, sealing it; you might hear a popping sound. A slight indentation in the lid indicates the vacuum seal; the lid should not flex up and down when pressed firmly with a finger. Store in a cool, dry, dark place for up to 1 year.

CERTO® RED RASPBERRY JAM



CERTO® Red Raspberry Jam image

Capture the flavor of sweet, juicy raspberries in this CERTO Red Raspberry Jam. Follow this 45-minute recipe for scrumptious raspberry jam today!

Provided by My Food and Family

Categories     Home

Time 45m

Yield About 7 (1-cup) jars or 112 servings, 1 Tbsp. each

Number Of Ingredients 4

4 cups prepared fruit (buy about 2 qt. fully ripe red raspberries)
6-1/2 cups sugar, measured into separate bowl
1/2 tsp. butter or margarine
1 pouch CERTO Fruit Pectin

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 jars well before filling.
  • Crush raspberries thoroughly, one layer at a time. (Press half of pulp through a sieve to remove some of the seeds, if desired.) Measure exactly 4 cups prepared fruit into 6- or 8-qt. saucepot.
  • Stir in sugar. 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 pectin. 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 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 13 g, Fiber 1 g, Sugar 12 g, Protein 0 g

RASPBERRY JAM WITHOUT PECTIN



Raspberry Jam without Pectin image

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

4 cups mashed raspberries
4 cups white sugar
1 tablespoon freshly squeezed lemon juice

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

STRAWBERRY RHUBARB JAM (LIQUID CERTO)



Strawberry Rhubarb Jam (Liquid Certo) image

I'm posting this so I'll have it available whenever I need it. I figure I'm not the only one to lose the directions that come in the pectin box, so I thought I'd make it public. This makes a nice sweet/tart jam with a beautiful rich pink/red color. If you use a food processor to chop your strawberries, don't puree them, just chop them. To prepare jars--wash them in hot soapy water and rinse with warm water. To prepare flat lids, bring a small amount of water to a boil and remove from the heat. Place the lids in the boiling water and let sit until you are ready to use them. I use the inversion method to seal my jars (place them upside down for 10 minutes once the lids are on instead of canning) but that method is NOT RECOMMENDED by the USDA.

Provided by Mommy2two

Categories     Strawberry

Time 35m

Yield 8 cups

Number Of Ingredients 6

2 pints strawberries
1 lb rhubarb
6 1/2 cups sugar
1 (3 ounce) envelope liquid Certo
1/2 cup water
1/2 teaspoon butter (optional)

Steps:

  • Prepare your jars and lids for canning. This recipe makes approximately 8 cups.
  • Remove the stems from the strawberries, and crush to 2 1/4 cups. You can crush with a potato masher, food processer, or my favorite way, by hand.
  • Chop rhubarb (you'll need it to measure 1 3/4 cups), place in saucepan with 1/2 cup water, bring to boil and boil about 2 minutes, or until rhubarb is soft.
  • In a large (6- or 8-quart) pot, combine the strawberries, drained rhubarb, sugar, and butter if using and bring to a full rolling boil over high heat.
  • Add the pectin and bring back to a boil. Boil for one minute and then remove from the heat.
  • Skim off any foam (if you used the butter, there may not be any foam) and pour into your prepared jars leaving 1/8 inch headspace.
  • Wipe jar rims and threads, cover with two piece lids, screw bands on and boil in a canner for 10 minutes.
  • Remove jars from canner and allow to sit overnight. Check the seal, if any jars did not seal, place in the fridge and use immediately. Store properly sealed jars up to one year in a cool dry place.

RED RASPBERRY-ORANGE JAM



Red Raspberry-Orange Jam image

This is a fruity and not too sweet red raspberry jam that you can make with fresh or frozen raspberries in the winter when oranges are in season. It is also delicious with pancakes.

Provided by hilde

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time P1DT25m

Yield 112

Number Of Ingredients 5

3 cups crushed ripe raspberries
3 oranges
lemon, juiced
4 cups white sugar, divided
1 (1.75 ounce) package fruit pectin (such as Sure-Jell® Pectin Light for less or no sugar)

Steps:

  • Inspect 7 half-pint 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.
  • Add raspberries to a blender or food processor; blend until smooth. Pour into a large saucepan.
  • Cut off orange zest and finely chop. Add to the saucepan with the raspberries. Segment oranges and remove all the white pith, seeds, and fibrous membranes. Cut orange filets into small pieces; you should have 2 cups. Combine orange pieces with lemon juice in a bowl and mix. Add orange pieces and 1/4 cup sugar to the saucepan with the raspberries.
  • Stir in pectin and slowly bring to a full rolling boil. Add remaining sugar and stir to dissolve. Return to a full rolling boil on high heat and boil for exactly 1 minute, stirring constantly. Skim off any foam with a ladle or a large spoon.
  • Remove from heat and ladle jam 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 29.8 calories, Carbohydrate 7.7 g, Fiber 0.3 g, Sugar 7.4 g

OLD-FASHIONED RASPBERRY JAM



Old-Fashioned Raspberry Jam image

The intense raspberry flavor of this jam makes it a longtime favorite. Warming the sugar beforehand keeps the jam boiling evenly and ensures success.

Provided by Eleanor Topp

Categories     Condiment/Spread     Fruit     Breakfast     Brunch     Raspberry     Summer     Edible Gift     Boil     Fat Free     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 cups (1 L)

Number Of Ingredients 2

4 cups (1 liter) granulated sugar
4 cups (1 liter) raspberries

Steps:

  • 1. Place sugar in an ovenproof shallow pan and warm in a 250°F (120°C) oven for 15 minutes. (Warm sugar dissolves better.)
  • 2. Place berries in a large stainless steel or enamel saucepan. Bring to a full boil over high heat, mashing berries with a potato masher as they heat. Boil hard for 1 minute, stirring constantly.
  • 3. Add warm sugar, return to a boil, and boil until mixture will form a gel (see tips, below), about 5 minutes.
  • 4. Ladle into sterilized jars and process as directed for Shorter Time Processing Procedure .
  • Tip: To make a small boiling-water canner, tie several screw bands together with string or use a small round cake rack in the bottom of a large covered Dutch oven. Be sure the pan is high enough for 2 inches (5 cm) of water to cover the jars when they are sitting on the rack.

RASPBERRY JAM



Raspberry Jam image

Excellent jam and no Certo needed. The raspberries have natural pectin in their seeds and that is enough to thicken it. 5 lbs = 9 cups crushed berries.

Provided by Pam in B.C.

Categories     Raspberries

Time 30m

Yield 6 cups

Number Of Ingredients 2

4 cups mashed raspberries
4 cups sugar

Steps:

  • Use a very large pot.
  • When the jam reaches a full rolling boil it will double in volume.
  • Heat mashed berries until they reach a full rolling boil.
  • Boil 2 minutes.
  • Add sugar.
  • Stir well.
  • Bring to a boil, stirring constantly, boil for 2 minutes.
  • Remove from heat.
  • Beat with rotary beater for 4 minutes
  • Pour in sterilized jars and seal.

Nutrition Facts : Calories 558.6, Fat 0.5, Sodium 2.1, Carbohydrate 143.1, Fiber 5.3, Sugar 136.7, Protein 1

CERTO RED RASPBERRY FREEZER JAM



CERTO Red Raspberry Freezer Jam image

Turn your bounty of red raspberries into CERTO Red Raspberry Freezer Jam. Red raspberry freezer jam is a great way to use the fresh fruit in the summer.

Provided by My Food and Family

Categories     Home

Time P1DT30m

Yield About 5 (1-cup) containers or 80 servings, 1 Tbsp. each.

Number Of Ingredients 4

2 cups prepared fruit (buy about 2 pt. fully ripe red raspberries)
4 cups sugar, measured into separate bowl
1 pouch CERTO Fruit Pectin
2 Tbsp. fresh lemon juice

Steps:

  • Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
  • Crush raspberries thoroughly, one layer at a time. (Press half of pulp through a sieve to remove some of the seeds, if desired.) Measure exactly 2 cups prepared fruit into large bowl. Stir in sugar. Let stand 10 min., stirring occasionally.
  • Mix pectin and lemon juice. Add to raspberry mixture; stir 3 min. or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
  • Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.

Nutrition Facts : Calories 40, 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

CHERRY-RASPBERRY JAM



Cherry-Raspberry Jam image

When sour cherries and red raspberries are in season, I always freeze some with this recipe in mind. I've been making jams and jellies for years, and friends and family agree this is the best I make. -Lenora McCulley, Reedsville, Wisconsin

Provided by Taste of Home

Time 25m

Yield 8 half-pints.

Number Of Ingredients 4

2-1/2 cups finely chopped or ground sour cherries (about 1-1/2 pounds)
2 cups red raspberries
1 package (1-3/4 ounces) powdered fruit pectin
5 cups sugar

Steps:

  • In a Dutch oven, combine cherries and raspberries; stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute. , Remove from heat; skim off foam. Ladle hot mixture into eight hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.

Nutrition Facts : Calories 93 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 24g carbohydrate (22g sugars, Fiber 0 fiber), Protein 0 protein.

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