Mock Raspberry Preserves Recipes

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RASPBERRY PRESERVES



Raspberry Preserves image

Yield: 4 x quarter-litre jars (1/2 US pint / 8 oz / 250 ml)

Provided by Healthy Canning

Categories     Dessert

Time 45m

Number Of Ingredients 5

1 kg raspberries ((2 1/4 lbs / 8 cups))
4 tablespoons water
2 teaspoons Pomona pectin
300 g sugar ((white. 1 1/2 cups / 12 oz) )
2 teaspoons calcium water ((see notes))

Steps:

  • IF YOU HAVE FRESH RASPBERRIES: Remove and discard stems and damaged berries. Wash. Put in large pot.
  • IF YOU HAVE FROZEN BERRIES: Zap for 4 to 5 minutes in microwave. Then put in pot (even if some are still iced up), along with all juice.
  • Add water, stir carefully.
  • Raise heat to high, bring to a boil, then cover pot, lower heat and simmer for 2 minutes. If using fresh, they should start to release their juice.
  • Remove from heat.
  • Take 6 tablespoons of liquid from the pot, put in a bowl.
  • Whisk in the pectin powder all at once and then either the sugar or liquid stevia or honey, set aside.
  • Add the calcium water to the pot.
  • Return pot to the heat.
  • Bring back to the boil.
  • Add the pectin powder mixture a dollop at a time, stirring after each dollop to dissolve.
  • Let cook for another 1 to 2 minutes when all the pectin mixture is in.
  • Remove from heat.
  • Ladle into 125 ml (4 oz) or quarter-litre (1/2 US pint / 8 oz) jars.
  • Leave 1 cm ( 1/4 inch) headspace.
  • Debubble, adjust headspace.
  • Wipe jar rims.
  • Put lids on.
  • Process in a water bath or steam canner.
  • Process either size jars for 10 minutes; increase time as needed for your altitude.

Nutrition Facts : ServingSize 2 g, Calories 17 kcal, Carbohydrate 3.9 g, Protein 0.4 g, Fat 0.2 g, Sodium 6 mg, Fiber 2.2 g, Sugar 1.4 g

MULBERRY PRESERVES



Mulberry Preserves image

This jam recipe has been tossed around my family for three generations and has never failed to work/turn out and is yummy no matter what we add to it! There are so many ways to change and add to it that any person in your family will love it. It also works well using strawberries and rhubarb together or any other berry you can think of instead of mulberries. The preserves may look runny or thin on the cupboard shelf, but once in the fridge they thicken up nicely. Enjoy!

Provided by Sarah C Byrnes

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

Time 50m

Yield 45

Number Of Ingredients 7

6 cups mulberries
1 tablespoon water, or more as needed
2 cups water
¾ cup white sugar
1 (3 ounce) package strawberry-flavored gelatin (such as Jell-O®)
1 (1.75 ounce) package powdered fruit pectin
8 half-pint canning jars with lids and rings

Steps:

  • Mix mulberries and 1 tablespoon water in a large pot; bring to a boil. Reduce heat, cover pot, and simmer, stirring frequently, until berries are softened, 15 to 20 minutes. Mash berries using a potato masher.
  • Combine 2 cups water, sugar, strawberry-flavored gelatin, and pectin in a bowl; stir until gelatin is dissolved. Stir gelatin mixture into mashed mulberries; bring mixture to a boil.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the boiling mulberry mixture into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and 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 into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for about 15 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 27.7 calories, Carbohydrate 6.8 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.4 g, Sodium 9.8 mg, Sugar 6.5 g

QUICK RASPBERRY JAM



Quick Raspberry Jam image

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

4 cups fresh raspberries
1 cup sugar
1 tablespoon fresh lemon juice
Kosher salt

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.

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.

MOCK RASPBERRY JAM



Mock Raspberry Jam image

Another use for those unripe or end of season green tomatoes. It really does taste like raspberry jam! I got this recipe from Southern Living.

Provided by Miss Annie

Categories     Vegetable

Time 45m

Yield 2 Half Pints

Number Of Ingredients 3

2 1/2 cups green tomatoes, chopped
1 1/2 cups sugar
1 (3 ounce) package raspberry Jell-O gelatin

Steps:

  • Combine tomatoes and sugar in a large saucepan; bring to a boil over medium heat, stirring often.
  • Reduce heat and simmer, uncovered, 20 minutes.
  • Remove from heat.
  • Add Jello, and stir until it dissolves.
  • Pour mixture into airtight containers.
  • Store in refrigerator up to 1 week, or freeze up to 6 months.

Nutrition Facts : Calories 794.2, Fat 0.5, SaturatedFat 0.1, Sodium 228.8, Carbohydrate 199.9, Fiber 2.5, Sugar 195.3, Protein 6

MOCK STRAWBERRY JAM



Mock Strawberry Jam image

Whenever you have a bumper crop of zucchini squash, make a batch of this mock strawberry jam. Tastes like the real thing! Your family and friends will never know the difference unless you tell them.

Provided by Patricia Canerdy

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

Time 4h50m

Yield 96

Number Of Ingredients 4

5 cups peeled and shredded zucchini
5 cups white sugar
3 tablespoons lemon juice
2 (3 ounce) packages strawberry flavored Jell-O®

Steps:

  • Stir the zucchini and sugar together in a large pot over medium heat until the sugar has dissolved and the mixture begins to boil, about 10 minutes. Stir in the lemon juice and gelatin, and continue simmering 5 minutes more, stirring constantly.
  • Ladle the hot jam into 6 hot, sterilized half-pint canning jars leaving 1/4 inch headspace. Wipe the rim and jar threads with a clean, damp cloth. Center lid on jar and screw the ring down firmly. Place into a boiling water canner covered by 2 inches of boiling water. Process for 10 minutes. Remove from the canner, and allow to cool to room temperature, and refrigerate any jars that do not seal.

Nutrition Facts : Calories 47.8 calories, Carbohydrate 12.2 g, Fiber 0.1 g, Protein 0.2 g, Sodium 7.8 mg, Sugar 12 g

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