Raspberry Jam Bomboloni Recipe 455

RASPBERRY JAM BOMBOLONI RECIPE - (4.5/5)

Raspberry Jam Bomboloni Recipe - (4.5/5) image

Provided by Pikachutherecipereader

Number Of Ingredients 13

Ingredients

Ingredients
1/2 cup plus 1 tablespoon lukewarm water
1 1/2 envelopes active dry yeast (3 1/4 teaspoons)
1 1/2 tablespoons honey
3 cups all-purpose flour, plus more for dusting
3 tablespoons milk
6 large egg yolks
1/3 cup granulated sugar, plus more for rolling
2 teaspoons kosher salt
3 tablespoons unsalted butter, softened
3 cups canola oil, for frying
3/4 cup seedless raspberry preserves
Confectioners' Sugar, for dusting

Steps:

How to make this recipe 1. In the bowl of a standing electric mixer, mix the water, yeast, honey and 1 cup plus 2 tablespoons of the flour. (Alternatively, whisk the ingredients by hand.) Cover with plastic wrap and let stand at room temperature until foamy, about 1 hour. 2. Return the bowl to the mixer, fitted with a dough hook. Add the remaining 13/4 cups plus 2 tablespoons of flour, along with the milk, egg yolks, 1/3 cup of granulated sugar and the salt. Mix at low speed until blended, then add the butter and knead at medium speed until silky but sticky, about 5 minutes; the dough will not pull away from the side of the bowl. Using an oiled spatula, scrape the dough into an oiled bowl and cover with plastic wrap. Refrigerate overnight. The dough will not rise. 3. In a large saucepan, heat the canola oil to 360°. Line a rack with paper towels. Fill a shallow bowl with 1/2 inch of granulated sugar. On a lightly floured surface, roll out the dough a scant 1/2 inch thick. Using a 1/2-inch round biscuit cutter, stamp out 32 rounds; do not reroll the dough. Fry the rounds, 8 at a time, until they are browned, about 4 minutes. Be sure to keep the oil between 360° and 375°. Drain the bomboloni on paper towels, then roll them in the granulated sugar. Continue frying and rolling the remaining bomboloni. 4. Fit a pastry bag with a plain donut tip (or a 1/4-inch tip) and fill with the preserves (you can also use a squeeze bottle). Poke the tip three-fourths of the way into the bomboloni and squeeze in the preserves, pulling the tip out slightly as you squeeze to fill them as much as possible. Dust the bomboloni with confectioners' sugar and serve warm.

RASPBERRY JAM

Raspberry Jam image

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

Ingredients

4 cups fresh raspberries (about four 6-ounce containers)
2 cups sugar
Zest of 1 lemon plus 1 tablespoon lemon juice

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.

RASPBERRY JAM WITHOUT PECTIN

Raspberry Jam without Pectin image

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

Ingredients

4 cups mashed raspberries
4 cups white sugar
1 tablespoon freshly squeezed lemon juice

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

HOMEMADE RASPBERRY JAM

Homemade raspberry jam image

If you are a jam-making novice, raspberry jam is a good one to start with as it's so quick

Provided by Sara Buenfeld

Categories Afternoon tea, Breakfast, Condiment

Time 28m

Yield Makes approx 1.6kg/3lb 8oz

Number Of Ingredients 3

Ingredients

1kg raspberry
juice of 1 lemon
1kg bag jam sugar (the one with pectin added)

Steps:

Before you start, sterilise your jars (see tip below) and put a plate in the freezer to chill. Tip half the raspberries into a preserving pan and add the lemon juice. Mash the berries to a pulp over the heat with a potato masher, then leave to cook for 5 mins. Tip the cooked berries into a sieve over a bowl, then once all of the juice has drained off, firmly work the pulp through the sieve with a wooden spoon until you are left with just the seeds.
Tip the juice and pulp back into the preserving pan and stir in the sugar. Heat gently, then add the remaining whole raspberries. Bring to the boil, then boil rapidly for 5 mins. Remove from the heat and drop a little jam onto the chilled plate. Now push your finger through it - it should wrinkle and look like jam. If it doesn't, boil for 2 mins, then test again.
The top of the jam may look like it has sediment on it, but I find that if you stir it well as it cools, a little of this disappears. Pour into the jars and seal. It will keep unopened for a year, although the lovely bright colour will darken a little. Once open, keep in the fridge.

Nutrition Facts : Calories 39 calories, Carbohydrate 10 grams carbohydrates, Sugar 10 grams sugar

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