RASPBERRY JAM
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
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-ROSE PETAL JAM
I've included complete instructions on how to make jam, for pure personal reasons. I was the recipient of a mother who loved to can and with 4 children in the house and working full time, I didn't have the opportunity to learn from her because she lived in the Interior of BC. So finally I am taking the time to learn everything that I should have taken the time to learn when my mom was with me, I'm sure she's looking down at me and smiling, I am finally taking after her and learning so I can teach my girls.
Provided by RIDC
Yield 3 jars
Number Of Ingredients 4
Steps:
- To sterilize canning jars. Put the rack in a water-bath canner or place a heatproof rack in a large, deep pot. Place three 8-oz canning jars on the rack and add enough water to fill and cover the jars by at least 1 inch. Cover and bring to a boil over high heat. Boil for 10 minutes. Turn off the heat and leave the jars in the pot until ready to use. Place jar lids in a small saucepan, cover with water and gently simmer for 10 minutes (do not boil). Turn off the heat and leave the lids in the water until ready to use. Rinse raspberries briefly under water and thoroughly drain. Combine the raspberries, sugar and lemon juice in a large pot. Cook over high heat, stirring frequently, until the sugar is melted and the mixture comes to a boil. Reduce the heat to medium-high and cook, stirring constantly, until the berries have broken down and the mixture is thickened and shiny, 8 to 10 minutes. Remove from the heat. If using rose petals, add to the jam and stir for about 1 minutes; remove and discard (or stir in rose water). Remove the jars from the hot water and immediately ladle the hot jam into them to within a 1/4 inch of the rim. (Don't overfill the jars; store any extra in the refrigerator and eat it first; or like me you would have put an extra jar or 2 in the pot). Wipe the rims with a clean cloth to ensure a good seal. Place lids and dry rings on the jars. Tighten until just finger-tight (won't move with gentle figure pressure) but don't over tighten. Return the jars to the hot water, cover the pot and bring to a vigorous boil. Boil for 10 minutes. Turn off the heat, uncover the pot and leave the jars in the water for 5 minutes. Transfer the jars to a towel. Let stand, without moving, for 24 hours. After 24 hours of cooling, unscrew the rings and wipe any excess moisture off the jars. Then test for the seal by pressing lightly on the center of the lid. It should have a slight concave indention and neither yield to your pressure nor pop back. If the seal is not complete, store in the refrigerator. Make Ahead Tip:Store at room temperature for up to 1 year if processed in a water bath.
Nutrition Facts : Calories 32 Carbohydrate Content
HOMEMADE RASPBERRY JAM
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
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
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 ROSE RUGELACH
With its garnet-hued raspberry jam filling and fragrant rose sugar topping, this rugelach is a vivid departure from more traditional incarnations. It also uses two different kinds of salt, which provide forthright seasoning and a bare hint of crunch. You can make them up to 5 days ahead, if stored in an airtight container.
Provided by Melissa Clark
Categories cookies and bars, pastries, dessert
Time 4h
Yield 4 dozen rugelach
Number Of Ingredients 11
Steps:
- In a medium bowl, combine 1/2 cup/100 grams sugar and the rose water. Rub together, then leave uncovered to dry, at least 2 hours. When dry, rub between fingers or use a mortar and pestle to break up any large chunks. (Rose sugar can be made up to 3 days ahead and stored airtight at room temperature.)
- Meanwhile, in a medium bowl, whisk together flour, kosher salt and sea salt.
- In the bowl of a stand mixer, beat butter on medium speed for 5 to 10 seconds. Beat in cream cheese. Beat in remaining 1/2 cup plus 1 tablespoon/113 grams sugar until light and fluffy, about 3 minutes. Scrape down sides of bowl, then beat in vanilla.
- With mixer on low speed, beat in flour mixture until dough comes together but still looks shaggy, about 30 seconds.
- Dump dough and crumbs onto the counter and use your hands or a plastic bench scraper to bring dough together into a mass. Divide dough in half, wrap in plastic wrap and pat into rectangles. Chill at least 2 hours and up to 1 week.
- Lightly dust an 11-by-17-inch piece of parchment paper with flour. Place 1 dough rectangle onto the parchment, dust with flour, cover with another piece of parchment, and roll dough out into a rectangle, leaving a 1-inch border between edge of parchment and dough. If dough sticks, peel back parchment, dust with more flour, replace parchment. Repeat with second dough half, then chill for 30 minutes.
- Heat oven to 350 degrees. Line 3 baking sheets with parchment paper and lightly coat with nonstick spray.
- Working with one sheet at a time, move rolled-out dough to work surface. Peel one layer of parchment off to unstick it from the dough, replace it lightly on top of the dough, then flip and peel other side off. Spread 3/4 cup/180 milliliters jam in a thin, even layer on dough. Using a fluted dough cutter (or a sharp paring knife), trim edges and divide dough in half lengthwise into two long strips. Working with one strip at a time and moving crosswise, cut diagonal lines to form triangles with flat tips, with each base about 2 inches wide and each tip about 1/4 inch wide. There should be about 12 triangles per strip.
- Using an offset spatula, separate a triangle away from rest of dough. Starting from the wide base, roll dough up and place tip-side down on prepared baking sheet. Repeat with remaining triangles, spacing them 1 inch apart.
- Brush tops of rugelach with egg white and sprinkle with rose sugar. Bake, rotating pans halfway through, until golden, 22 to 28 minutes. Cool on sheet pans for 2 minutes, then transfer to wire rack to cool completely.
Nutrition Facts : @context http, Calories 131, UnsaturatedFat 2 grams, Carbohydrate 20 grams, Fat 5 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 80 milligrams, Sugar 14 grams, TransFat 0 grams
RASPBERRY JAM CORDON ROSE
Provided by Marian Burros
Categories condiments
Time 30m
Yield 4 half-pint jars
Number Of Ingredients 3
Steps:
- Wash berries if sandy and drain well. Dry on paper towels.
- Combine sugar and water in a traditional unlined copper pot or in any heavy 12-inch pot not made of stainless steel or cast iron. Bring to a boil, stirring constantly. Boil for 1 minute.
- Add enough berries to form a single layer (3 to 4 cups) and boil 1 minute. Remove with slotted spoon or skimmer to a colander suspended over a bowl to catch the syrup.
- Reduce syrup remaining in pot to original quantity of 9 ounces and proceed with subsequent batches of berries. From time to time drain the syrup from the bowl back into the pot. Skim white foam from surface. When last batch is completed, boil syrup down again (temperature should be about 210 degrees Fahrenheit) and reserve.
- Sieve berries to remove most, but not all, seeds. There should be about 2 cups of raspberry pulp and 2/3 cup of seeds.
- Add sieved berries to syrup and simmer 10 minutes, or until reduced to 4 cups.
- Rinse 4 half-pint canning jars in boiling water. Fill with raspberry mixture and cover. Place on rack in water bath that comes 1 inch up the sides. Process for 10 minutes after water comes to a boil. Remove and allow to cool before checking seal. (The jars must be upright to force out any air and to produce a vacuum to seal them.) Jam takes about two days in the jars to thicken.
Nutrition Facts : @context http, Calories 588, UnsaturatedFat 1 gram, Carbohydrate 147 grams, Fat 2 grams, Fiber 22 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 7 milligrams, Sugar 121 grams
RASPBERRY-ROSE JAM
Provided by Alison Roman
Yield Makes 2 pints
Number Of Ingredients 5
Steps:
- Toss 2 pounds raspberries and 1 1/2 cups sugar in a large heavy pot. Let sit until raspberries start to release their juices, 20-30 minutes.
- Cook over medium heat, stirring occasionally at first and then more often as mixture thickens (as sugars concentrate, jam will be more likely to scorch), until most of the liquid evaporates and mixture is thickened, 30-40 minutes. To test for thickness, place a small dollop of jam on a chilled plate and chill 2 minutes. Drag your finger through: It should leave a clear path that doesn't fill in. Remove from heat and stir in 1 tablespoon fresh lemon juice and 1/4 teaspoons rose water. Divide between jars, cover, and chill.
- Jam can be made 2 months ahead. Keep chilled.
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RASPBERRY JAM FILLED ROSE BUNS - SEASONS AND SUPPERS
From seasonsandsuppers.ca
5/5 (2)Total Time 2 hrs 50 minsCategory SnackCalories 331 per serving
- To a large bowl or the bowl of a stand mixer fitted with a kneading hook, add 2 cups of the flour, the sugar and salt. Mix to combine.
- Heat milk in a saucepan or the microwave until lukewarm. Add yeast, stir and allow to stand for 5 minutes, until frothy. Add to flour mixture, along with 1 egg, the butter and the vanilla. Mix to combine. Begin adding additional flour, starting with 1/4 cup increment, then in tablespoon increments, until you have a smooth, moist dough. Remove dough to a greased bowl and cover with plastic wrap. Allow to rise until doubled, 60-90 minutes.
- When dough has risen, remove to a floured work surface. Divide dough into 10 equal portions and form into a ball (about 80g each, if you have a scale). Cover dough balls with a clean kitchen towel and let rest for 10 minutes. With a rolling pin, roll each ball into a circle, about 5 1/2 - 6 inches in diameter. Using a sharp knife, cut slits into the dough as shown in the photo below. Place 1 Tbsp. of jam into the centre and continue shaping into rose as shown in the photos below, by working your way around the circle and wrapping each of the "petals" up and around each other, pinching as necessary to hold them together. Place into greased muffin cup. Repeat with remaining dough.
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