RASPBERRY JELLY
To determine whether or not the jelly is done cooking, use a candy thermometer and the "sheeting method," described below. Don't use overripe fruit for jelly, as it may not set up well.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 5h
Yield Makes 3 to 3 1/2 cups
Number Of Ingredients 5
Steps:
- Combine fruit and water in a saucepan. Bring to a boil, reduce to a simmer, and cook, partially covered, mashing occasionally with a potato masher, until fruit is very soft, 10 to 15 minutes. Transfer mixture to a fine sieve set over a heatproof bowl; let drain without pressing on fruit, 4 hours. Strain again through sieve lined with damp cheesecloth. Measure juice; you will have 3 to 4 cups.
- In a large heavy-bottomed pot, bring juice to a boil. Add 3/4 cup sugar for each cup of juice. Add lemon juice and 1/4 teaspoon salt. Return to a boil and cook, stirring frequently, 8 to 12 minutes. To test if jelly is done, dip a large metal spoon in, lift it horizontally above pot, and let mixture drip back in. Jelly is done when mixture has thickened slightly and drops of it slide together off spoon in a sheet. (Temperature should register 221 degrees on a candy thermometer.) Skim foam from top.
- Ladle jelly into clean containers, leaving 3/4 inch of headroom. Let cool completely. Cover, label, and refrigerate up to 1 month, or freeze up to 1 year.
RASPBERRY JAM
In just under an hour and with only three ingredients, you can make a batch of raspberry jam that's bursting with flavor and color. We found that macerating the berries prior to cooking helps release more of their natural fruit pectin, eliminating the need for any additional thickener. Serve the jam on toast, as part of a cheese board or over yogurt or even ice cream.
Provided by Food Network Kitchen
Categories condiment
Time 40m
Yield 2 1/2 cups
Number Of Ingredients 3
Steps:
- Toss the raspberries, sugar and lemon zest and juice in a medium saucepan to combine, then mash slightly to release some of the berry juice. Set aside for 10 minutes to allow the raspberries to macerate and the sugar to dissolve. Meanwhile, place a small plate in the freezer to chill; this will be used to test the doneness of the jam.
- Place the saucepan over medium-high heat. Bring the mixture to a boil and then reduce the heat to medium, stirring frequently. Continue to cook until the jam becomes thick and syrupy, about 25 minutes. To test doneness, place a small amount of the jam onto the chilled plate and freeze for 2 minutes. Drag your finger or spoon through it. If the jam holds its shape and thickness, the jam is done; remove from the heat. If it's runny, continue to cook and test again in 5-minute increments. Once the jam has reached the right consistency, transfer to jars and cool completely before storing, covered tightly. Jam will keep in the refrigerator up to 6 months.
FRESH RASPBERRY JELLY
This make-ahead summer dessert is bursting with intense fruity flavour - set in a classic jelly mould for a retro dinner party centrepiece
Provided by Miriam Nice
Categories Dessert, Treat
Time 25m
Number Of Ingredients 6
Steps:
- Use the oil to lightly grease the inside of a 600ml jelly mould. Put the gelatine leaves in a small bowl of cold water, one at a time so they don't stick together. Leave to soak while you cook the raspberries.
- Pour 300ml water into a large saucepan. Add the caster sugar, heat gently over a medium heat, stirring occasionally until the sugar has dissolved, then add the raspberries. Bring to the boil, then turn the heat right down so the mixture is barely simmering, and cook for 5 mins until the raspberries break down. Stir well, but don't mash them too much as the raspberries will break down in the heat.
- Carefully pour the raspberry mixture through a sieve set over a large heatproof measuring jug. Stir in the lemon juice, then either top up with cold water or pour some away to ensure you have exactly 600ml total liquid. Drain the water from the gelatine leaves and squeeze out any excess before adding to the raspberry mix. Stir well until the gelatine has completely dissolved, then pour into your jelly mould (see tip below). Once cold, place in the fridge and leave overnight to set.
- Turn the jelly out onto a large plate just before serving. Serve with a scoop of clotted cream or ice cream, and some raspberries.
Nutrition Facts : Calories 191 calories, Fat 1 grams fat, Carbohydrate 41 grams carbohydrates, Sugar 41 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein
BLACK RASPBERRY JELLY
Traditional and delicious homemade black raspberry jelly.
Provided by DelightfulDines
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time P1DT1h
Yield 96
Number Of Ingredients 4
Steps:
- Crush black raspberries in a bowl. Pour berries into a sieve or cheesecloth over another bowl; let hang and drip into the bowl until dripping stops. Press gently. Measure 3 cups juice and pour into a large pot.
- Stir lemon juice into the juice in the pot. Stir in sugar. Bring mixture to a full, rolling boil over high heat, stirring constantly. Stir in pectin quickly. Return to a full boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam from mixture using a metal spoon.
- Inspect canning jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water. Wash new, unused lids and rings in warm soapy water.
- Ladle jelly mixture quickly into hot, sterilized jars, filling within 1/8-inch from tops. 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 residue. Top with lids and screw rings on tightly.
- 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 5 minutes.
- Remove the jars from the stockpot and let rest, several inches apart, for 24 hours. 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 up to 1 year. Refrigerate opened jellies for up to 3 weeks.
Nutrition Facts : Calories 46.7 calories, Carbohydrate 12 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.1 g, Sugar 11 g
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.
RASPBERRY JELLY
Provided by Susan Herrmann Loomis
Categories Condiment/Spread Berry Breakfast Brunch Summer Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 4 cups of gently jelled jelly
Number Of Ingredients 2
Steps:
- 1. Place the berries in a large, heavy stockpot and place them over medium heat. Cook, shaking the pan, until the berries deflate and are hot through, which will take 10 to 15 minutes. Remove them from the heat and put them through a food mill, to extract the juice. You should have about 3 pounds of juice.
- 2. Place the juice and the sugar in the stockpot and cook over medium heat, stirring, until the sugar has dissolved and the mixture is boiling gently. Skim off any impurities (there aren't likely to be many), and cook until the mixture falls thickly from the spoon, which should take between 20 and 30 minutes.
- 3. Remove from the heat and seal according to the jar manufacturer's instructions.
FRESH RASPBERRY JAM
A fresh, fruity jam from my grandmother. She loves making jams and preserves, and they always come out perfect. Personally, I've never tried making jam because it seems a little daunting, but if you can tackle it with ease, go for it! *Prep time and cook time are the same, I'm estimating.*
Provided by JamesDeansGirl
Categories Raspberries
Time 15m
Yield 1 1/2 pints, about
Number Of Ingredients 2
Steps:
- Combine the raspberries with the sugar in a large saucepan.
- Cook over high heat, stirring constantly until a jam thermometer (or candy thermometer) reaches 230*-240*F, the soft-ball stage.
- Ladle the jam into hot, sterilized jars and seal.
FRESH RASPBERRY TURNOVERS
This flaky pastry filled with fresh raspberry is truly a delight. Serve warm with ice cream for an added treat.
Provided by Mott's
Categories Trusted Brands: Recipes and Tips
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F and line two large baking sheets with parchment paper.
- Stir one of the raspberry packages together with the sugar and 2 tablespoons apple juice in a medium saucepan over medium heat. Reserve the second container of raspberries.
- Cook the raspberries for about 5 minutes until the sugar is dissolved into the juice, the raspberries start to soften, and the juice comes to a simmer.
- Whisk the remaining tablespoon of apple juice with the cornstarch and add to the simmering raspberries. Cook for 1-2 minutes more, then stir in the remaining fresh raspberries.
- Unfold the thawed puff pastry sheets and cut each sheet into 4 squares.
- Brush the edges of each square with the egg wash and spoon the raspberry filling into the center of each square.
- Lift one corner of each square and carefully fold diagonally to make triangle-shaped puff pastry packets, pressing gently to seal the pastry edges.
- Transfer the turnovers to the prepared baking sheets. Brush egg wash on each turnover and sprinkle with raw sugar, if desired.
- Bake for about 20 minutes, until the pastries are puffed and golden brown. Cool on the baking sheets for 5 minutes before serving.
Nutrition Facts : Calories 389.1 calories, Carbohydrate 38 g, Cholesterol 23.3 mg, Fat 24.2 g, Fiber 3.8 g, Protein 5.7 g, SaturatedFat 6.1 g, Sodium 162.9 mg, Sugar 6.3 g
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- Increase the heat to high and bring the mixture to full rolling boil, which means the mixture continues to boil even when you stir it. Boil for 10-15 minutes, or until the mixture reaches 215°F (101°C), stirring frequently and skimming off the foam.
- Pour the jam into clean jars, cover and cool to room temperature. Store the cooled jams in the fridge for up to 1 month.
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4.4/5 (21)Estimated Reading Time 6 minsServings 5Total Time 40 mins
- Extract raspberry juice from fresh or frozen raspberries. The simplest method is bringing them to a boil for a few minutes in a saucepan, then straining through a jelly bag or cheesecloth.
- Bring the sugar and raspberry juice to a boil over medium-high heat, using a deep heavy-bottomed saucepan.
- Cook, stirring frequently, for about 30 minutes until the mixture reaches gel stage. Watch for boil overs and scorching.
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Servings 5
- Combine raspberries and water in a flat-bottomed kettle; crush berries. Cover and bring to a boil. Reduce heat; simmer, uncovered, 10 minutes, stirring frequently. Strain berries through a dampened jelly bag, reserving 3 1/2 cups juice; discard pulp.
- Combine reserved juice and lemon juice in kettle, stirring well; bring to a rolling boil. Add sugar, stirring until sugar dissolves. Continue to boil until mixture sheets from a cold metal spoon. Remove from heat, and skim off foam with a metal spoon.
- Ladle jelly into hot sterilized jars, leaving 1/4- inch head space. Cover at once with metal lids; screw bands tight. Process jelly in boiling water bath 5 minutes.
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