Grace123s Canned Raspberry Jam Easy Recipes

QUICK RASPBERRY JAM

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 JAM WITHOUT PECTIN

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.

RASPBERRY JAM

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.

EASY RASPBERRY JAM

Steps:

• Put the 370g raspberries in a medium sized pan at medium heat on the hob and heat gently until they defrost (if your using frozen raspberries) , get softer and juice starts to come out of them. Press the raspberries with the side of your wooden spoon until they break up.
• Stir in the sugar and the lemon juice. Heat gently until the sugar dissolves and the mixture kind of gets thicker in the pan.
• Bring the mixture to the boil and boil it for 5-6 minutes until the setting point is reached. To test, place 1 teaspoon of the mix onto a saucer and put in the fridge for about 3 minutes. The surface should wrinkle when touched with a finger. If it's still too runny, then boil the mix for another few minutes.
• Ladle the jam into a clean jar. Label and store for up to 12 weeks.
• Enjoy on a nice fresh scone or some toast, or even in a sandwich!

ALICE'S RASPBERRY JAM

Steps:

• In a medium heavy-bottomed saucepan, combine raspberries and sugar. Let stand until the berries start rendering their juice, about 15 minutes.
• Place a small plate in the freezer to use later to test the consistency of the jam. Prepare two 1-pint canning jars and self-sealing lids in boiling water, following manufacturer's instructions.
• Bring the saucepan of berries to a boil over high heat, stirring occasionally. The mixture will bubble up, rising high up the sides of the saucepan. Skim off any light-colored foam as it collects on the edges. Soon the jam will boil down again, forming smaller, thicker bubbles. At this point, start testing the consistency by putting small spoonfuls of the jam on the cold plate. This will cool off the jam sample quickly so you can tell what the finished texture will be like. When the jam has cooked to the thickness you want, stir in lemon juice. Turn off the heat, and carefully ladle the jam into the prepared canning jars, allowing at least 1/4 inch of headroom. Clean the lip of the jars with a clean, damp towel, and seal with the lids, following manufacturer's instructions. The jam will keep for about 1 year.