RASPBERRY JAM WITHOUT PECTIN
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
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
RASPBERRY FREEZER JAM
The BEST homemade raspberry jam that requires just four simple ingredients and will last in the freezer for up to one year!
Provided by Lauren Allen
Categories Side Dish
Time 30m
Number Of Ingredients 5
Steps:
- *Use firm, ripe berries for the best flavor and set. (You don't want to use overripe berries or the jam may be too soft and runny.)
- Wash and rinse glass or plastic containers. How many you use depends on how big they are. This recipe makes about 7-8 cups of jam.
- Add berries to a large bowl and lightly mash them. Be careful not to over mash them---hey should still look fairly chunky, but not like whole berries.
- Measure out exactly 3 cups of mashed berries and pour them into a separate large bowl. (If you have leftover mashed berries you could freeze them for smoothies or use them for topping on pancakes or waffles.)
- Gradually stir in 1 cup of the sugar to the mashed berries, and stir until sugar is dissolved. Repeat, adding just one cup of sugar at a time and then mixing, until you use up the remaining 4 1/4 cups of sugar.Let stand for 10 minutes.
- In a small saucepan, stir together pectin with 3/4 cup water. Bring to a rolling boil (a boil that doesn't stop when stirred) over medium-high heat, stirring often. Boil for one minute, stirring constantly. Remove from heat.
- Stir pectin into the berries mixture. Continue stirring the mixture until sugar is completely dissolved and no longer grainy. This step is important! (see notes in post above).
- Pour jam into containers, leaving 1/2in of space at the top of the container, for expansion. Cover with lid and allow jam to rest at room temperature for 24 hours before freezing.
- Jam will keep for up to 3 weeks in the refrigerator, or freeze for up to one year.
- You might also like Peach Jam or Strawberry Jam!
Nutrition Facts : Calories 575 kcal, Carbohydrate 147 g, Protein 1 g, Sodium 15 mg, Fiber 6 g, Sugar 134 g, ServingSize 1 serving
RASPBERRY FREEZER JAM
Easy Homemade Freezer Jam, as in no canning skills or equipment required! This is my all time favorite jam! I've been making it for 10+years, it's the only jam I make now. Everyone always loves it and it freezes for up to 1 year! Recipe makes about 6 cups, or 48 (2 Tbsp) servings.
Provided by Jaclyn
Categories condiment
Time P1DT25m
Number Of Ingredients 4
Steps:
- Have clean and dry food storage containers or jars ready and set aside***.
- Use a dry measuring cup to measure out exact amount of crushed fruit. Pour into a large bowl, set aside.
- Measure out exact amount of sugar into a large saucepan or medium pot (I use a 4 qt). Add pectin powder and whisk to blend. Stir in water.
- Bring mixture to a full boil over medium-high heat stirring constantly. Boil exactly 1 minute, stirring constantly. Remove pan from heat.
- Immediately stir in crushed raspberries and stir 1 minute.
- Pour into prepared jars leaving at least 1/2-inch space at the top for jam to expand once frozen (otherwise jars can crack!). Cover with lids.
- Let rest at room temperature 24 hours then transfer to freezer (I save one for the fridge).
- Refrigerate up to 3 weeks or freeze up to 1 year. Once frozen thaw overnight in refrigerator.
Nutrition Facts : Calories 70 kcal, Carbohydrate 18 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 3 mg, Fiber 1 g, Sugar 15 g, ServingSize 1 serving
OVERNIGHT RASPBERRY FREEZER JAM
This fresh-tasting raspberry freezer jam, prepared with fresh or frozen berries, can be made any time of year! And it takes less than 10-minutes of hands-on time!
Provided by Chris Scheuer
Categories Condiments
Time 28m
Number Of Ingredients 4
Steps:
- Wash glass jars or plastic containers and lids with hot soapy water. Rinse well then dry thoroughly. (I like to run them through the dishwasher.)
- Thaw raspberries and crush them thoroughly (I use a potato masher for this). Measure exactly 2 cups of the crushed berries into a large bowl. Stir in sugar until thoroughly combined. Scrape sides of the bowl to incorporate sugar crystals along the edges.
Nutrition Facts : Calories 41 kcal, Carbohydrate 10 g, Sugar 10 g, ServingSize 1 serving
RASPBERRY FREEZER JAM
Make and share this Raspberry Freezer Jam recipe from Food.com.
Provided by carolinafan
Categories Raspberries
Time 38m
Yield 5 8 ounce jars
Number Of Ingredients 3
Steps:
- Combine freezer jam pectin and sugar in a large bowl, stirring until well blended.
- Add crushed raspberries, stirring to combine.
- Continue stirring mixture for 3 minutes.
- Pour jam into clean jars or freezer containers, leaving 1/2 inch head space.
- Let stand until thickened, about 30 minutes. Label jars. Serve immediately, refrigerate up to three weeks or freeze up to one year.
30 MINUTES TO HOMEMADE SURE.JELL RASPBERRY FREEZER JAM
Preserve tart and sweet raspberries with this raspberry freezer jam recipe. Here's to enjoying Homemade SURE.JELL Raspberry Freezer Jam all winter long.
Provided by My Food and Family
Categories Fruit Recipes
Time P1DT30m
Yield about 7 (1-cup) containers or 112 servings, 1 Tbsp. each
Number Of Ingredients 4
Steps:
- Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
- Crush raspberries thoroughly, one layer at a time. Press half the pulp through sieve to remove seeds, if desired. Measure exactly 3 cups crushed raspberries into large bowl. Stir in sugar. Let stand 10 min., stirring occasionally.
- Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Continue boiling and stirring 1 min. Add to fruit mixture; stir 3 min. or until sugar is almost dissolved and no longer grainy. (A few sugar crystals may remain.)
- Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. If frozen, thaw in refrigerator before using.
Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 10 g, Fiber 0 g, Sugar 10 g, Protein 0 g
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