Crock Pot Raspberry Preserves Recipes

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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

CROCK POT APRICOT PRESERVES



Crock Pot Apricot Preserves image

I have not tried this recipe yet, but I am going to try it this summer. Sounds easy enough, good enough, and lazy enough for me. Prep time is an estimate, including the water bath.

Provided by Miss Annie

Categories     Fruit

Time 5h30m

Yield 4 1/2 cups

Number Of Ingredients 3

1 lb dried apricot
1 3/4 cups sugar
3 1/2 cups water

Steps:

  • In a food processor, chop the apricots finely.
  • Place in a crock pot with the sugar and water and stir.
  • Cover and cook on HIGH for 2 1/2 hours, stirring twice, if possible.
  • Uncover and cook on high, stirring occasionally, 2 hours more, or until it has thickened Ladle into clean, hot jam jars and seal.
  • Process in a boiling water bath for 10 to 15 minutes.
  • Or keep refrigerated for up to 3 weeks.

Nutrition Facts : Calories 544.7, Fat 0.5, Sodium 13.8, Carbohydrate 141.1, Fiber 7.4, Sugar 131.7, Protein 3.4

RASPBERRY CRANBERRY PRESERVES



Raspberry Cranberry Preserves image

This is so bright red when jarred. Great over pancakes,waffles, top over vanilla ice cream, put into a layer cake or just top on toast. Gift giving. Drizzle softened preserves to garnish a dish. Add to a vinegar and oil for a raspberry salad dressing.Use to glaze a fruit pie, pork roast baked ham or a roasted chicken. Fill your favorite Christmas cookies.

Provided by Rita1652

Categories     Sauces

Time 45m

Yield 7 1/2 pint jars

Number Of Ingredients 10

6 cups raspberries
3 cups cranberries
2 1/2 cups sugar, or Flavored Sugars #53926
1 orange, very very thinly sliced juice and all
1 cup dried cranberries
1/2 teaspoon cinnamon, ground cardamom
1/4 fresh ground nutmeg
1 teaspoon fresh grated ginger
1 vanilla pod, seeds removed (use the pod to make flavored sugar)
1/3 cup Grand Marnier

Steps:

  • Stir together 1 cup sugar and raspberries in a bowl and let stand for 1 hour.
  • Add cranberries and the remaining sugar together in a stainless steel pan and place over high heat.
  • Stir constantly so the sugar does not burn until the cranberries begin to release juice, about 5 minutes.
  • Continue cooking until all the cranberries have popped and the mixture is syrupy and comes to a boil.
  • Skim off any foam that forms on top and continue to cook and stir until the mixture thickens, about 10 minutes more.
  • Add the raspberries and all their juice and cook for 10 minutes more.
  • Stir in the dried cranberries, sliced orange and spices.
  • Remove a small amount of the jam to a saucer and place in the freezer for 5 minutes.
  • If the mixture wrinkles when pushed to one side, it is ready.
  • If not, continue cooking for 5 minutes and retest.
  • When the preserves are the right consistency, turn down the heat to a simmer stir in Grand Marnier and ladle into hot sterilized jars.
  • Wipe the rims clean with a damp towel and seal with new lids and metal rings.
  • Process in a hot-water bath for 5 minutes.
  • Remove, cook, check seals, label, and store.
  • Makes 7 one 1/2 pint jars.

Nutrition Facts : Calories 341.9, Fat 0.8, Sodium 2.1, Carbohydrate 86.9, Fiber 9.3, Sugar 74.7, Protein 1.6

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