Easy Raspberry Jam 3 Ingredients Only Recipes
EASY RASPBERRY JAM (3 INGREDIENTS ONLY)
Steps:
- In a heavy saucepan combine raspberries with sugar and chia seeds. Simmer jam for 30 minutes on medium heat, stir the ingredients every 5 minutes.
- Place cooked jam in a glass jar, cover and refrigirate.
Nutrition Facts : Calories 51 kcal, Carbohydrate 10 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
QUICK RASPBERRY JAM
15 minutes is all it takes to cook up this fruit jam that can be spread on toast, swirled into yogurt, or used as the jelly for a classic PB&J sandwich.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 4
Steps:
- In a large skillet, combine raspberries, sugar, lemon juice, and a pinch of salt. Cook over high, stirring, until sugar dissolves and mixture boils. Reduce to a rapid simmer and cook, stirring occasionally, until mixture thickens, 12 to 15 minutes. Transfer 3/4 cup jam to an airtight container. Using a fine-mesh sieve, strain remaining jam into container, pressing on solids. Discard seeds. Stir jam to combine: Let cool completely. Cover and refrigerate, up to 1 month.
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EASY RASPBERRY JAM RECIPE (NO PECTIN) - ALPHAFOODIE
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5/5 (26)Calories 75 per servingCategory Diys
- In a medium heavy-based pan, add the raspberries, pectin sugar and lemon juice. Alternatively, if you want to make raspberry jam with less of the seeds then first add just the mashed raspberries and lemon juice, simmer for a few minutes to break down, and then press through a sieve into a bowl. Then simply take 2-3 spoonfuls of the seeds to incorporate back into the raspberry mixture.
- Heat on low-medium heat, stirring constantly, to dissolve all the sugar (otherwise you could have a grainy jam/ sugar crystals may form on the jam). *
3-INGREDIENT EASY RASPBERRY JAM (NO ADDED PECTIN)
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4.9/5 (8)Total Time 25 minsCategory Canning
- Wash jars in hot, soapy water, and rinse well. Then place the jars and lids on a baking sheet in the oven at 250° F to dry. Leave them in the oven until you need them.
- Put the raspberries in a large enamel-lined saucepan with a thick bottom. Add the sugar, and lemon juice.
- Place the saucepan over medium-low heat. Stir until the sugar is completely dissolved. Increase heat to medium-high and bring the mixture to a boil. The raspberries will fall apart as they cook, so there's no need to mash them.
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