Raspberry Freezer Jam No Pectin Recipes
RASPBERRY JAM NO PECTIN (3 INGREDIENTS)
This old fashion raspberry jam will take you back to your childhood. It's made in just 30 minutes, all-natural, low in sugar, and with no pectin. This jam is bursting with fruit flavor, whether you use fresh or frozen raspberries. A perfect jam over breakfast toast or over plain yogurt for dessert.
Provided by Veena Azmanov
Time 30m
Number Of Ingredients 5
Steps:
- Place two small ceramic plates in the freezer so we can use these to test the jam later. Alternatively, you can use a candy thermometer to check the doneness of the jam.
- Check the raspberries and remove any bad, discolored, or bruised ones. Give them a quick wash and drain in a colander.Pro tip - Soft raspberries can be used but discolored and bruised will ruin the jam. Also, don't soak berries in water for too long as they do soak up moisture.
- In a heavy bottom pan, combine the raspberries, sugar, salt, and lemon juice.
- Cook on medium heat until the sugar is dissolved. Then, turn the heat up and let the mixture come to a boil. Let it boil for two minutes stirring constantly on medium-high. Pro tip - Boiling the jam is important as it releases pectin from the skin and seed in fruits.
- Then, turn the heat to medium-low. The jam should still be simmering but at a low simmer, not bubbling. Use a vegetable masher to mash the fruit - so you have a smoother jam-like consistency.Pro tip - Mashing the fruit is optional, as the fruit will break down into smaller chunks similar to preserve as it cooks. However, mashing will give smoother consistency like jam.
- Continue to simmer for about 20 to 30 minutes more stirring often so it does not stick to the bottom of the pan. The jam will continue to thicken as well as deepen in color as it cools.Pro tip - The cooking time will depend on the quantity of the jam as well as the heat applied to it. It's ok to cook a little longer but there must be a simmer for the fruit to release pectin.
Nutrition Facts : Calories 610 kcal, Carbohydrate 152 g, Protein 3 g, Fat 3 g, SaturatedFat 1 g, Sodium 157 mg, Fiber 15 g, Sugar 135 g, TransFat 0.04 g, Cholesterol 3 mg, UnsaturatedFat 1.4 g, ServingSize 1 serving
RASPBERRY FREEZER JAM
My entire family LOVES raspberry freezer jam on fresh bread, toast, pancakes, waffles, oatmeal, in cream of wheat, on ice cream or with my cottage cheese.
Provided by Juliea Huffaker
Categories Freezer Jam
Time 10m
Number Of Ingredients 4
Steps:
- 1. Add 6 cups of raspberries to a food processor or blender. Add 1/4 cup of lemon juice, and 1/4 cup of pure maple syrup, and blend till you get it as smooth as you like. 2. Pour your mixture into a mixing bowl and add the Ultra Gel. Whisk together till well incorporated and there are no lumps. 3. If you like jam ultra smooth, add the Ultra Gel to the blender or food processor and continue till well incorporated. 4. Let your freezer jam rest at this point for 3-5 minutes to set up. 5. Now you can spoon your raspberry freezer jam into your freezer safe jelly jars or containers. Make sure to leave at least a 1/2 inch head space if using jars. 6. Freezer jam will expand a bit when it freezes and your jar will break if you fill it all the way. 7. Freeze for up to two years. (After two years it is still good to eat, but has some discoloration and loses some nutrients.) Thaw and enjoy from the refrigerator for up to two weeks... It won't last that long!
Nutrition Facts : Calories 25 calories, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, ServingSize 2 TLB
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
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.
NO-SUGAR RASPBERRY JAM
I developed this recipe for a friend who has diabetes. She complained that most diabetic jams had sweeteners added leaving a strange aftertaste. Fresh fruit, when in season, is naturally sweet. To make jam, you don't need to add sugar. A little agar-agar and lemon will help the cooked fruit thicken to make a spreadable fruit for toast, sandwiches, or cheeses. It will last up to 2 weeks in the refrigerator. This recipe will work with all forest fruits.
Provided by Buckwheat Queen
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 2h50m
Yield 10
Number Of Ingredients 3
Steps:
- Combine lemon juice and agar-agar powder in a small bowl. Set aside to thicken for 5 minutes.
- Heat raspberries in a saucepan over medium heat until raspberries start to break up, 5 to 10 minutes. Use a masher to crush raspberries into a smooth consistency, but do not liquefy. Turn off the heat.
- Stir thickened lemon-agar-agar paste into the saucepan with the raspberries and mix well. Allow to cool to room temperature, about 30 minutes. Pour into an airtight container and refrigerate until set, about 2 hours.
Nutrition Facts : Calories 25 calories, Carbohydrate 6 g, Fat 0.3 g, Fiber 3.4 g, Protein 0.5 g, Sodium 0.1 mg, Sugar 2.4 g
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- Reduce the heat to a simmer and stir in the chia seeds. Add the cinnamon stick or scraped vanilla pod, if using. Simmer the jam for 10-15 minutes, or until thickened (spoon some on a plate and refirgerate for a few minutes to check the consistency - jam will further thicken as it cools!).
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