Raspberry Jam Droplets Recipes

RASPBERRY JAM WITHOUT PECTIN

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.

OLD-FASHIONED RASPBERRY JAM

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.

JAM DROPS

Steps:

• Cream butter and sugar.
• Add eggs and beat well.
• Add sifted dry ingredients and mix well. (The dough will be quite sticky).
• Place teaspoonfuls approx 4cm apart onto a baking sheet either greased or lined with baking paper.
• Make an indentation in the top of each biscuit (I use 2 teaspoons to "dig" a little hole) and fill with your choice of jam.
• Bake at 180deg C for 15 mins or until lightly golden.
• Cool on wire rack and enjoy!

RASPBERRY JAM STRIPS

Steps:

• In large bowl, stir together butter, sugars, egg and 1 teaspoon vanilla. Stir in flour and baking powder. (If dough is soft, cover and refrigerate at least 1 hour.)
• Heat oven to 350°F. Divide dough into 8 equal parts. On ungreased cookie sheet, roll each part into 8-inch rope; press down until 1 1/2 inches wide. Make indentation down center of each with handle of wooden spoon. Fill with 1 measuring tablespoon jam. Bake 10 to 12 minutes or until edges are light brown; cool 2 minutes.
• Stir together glaze ingredients until smooth and thin enough to drizzle. Drizzle over strips. Cut diagonally into 1-inch pieces.

RASPBERRY JAM DROPLETS

Steps:

• Preheat oven to 180 C.
• Lightly grease 24 hole mini muffin tin.
• In a bowl, cream butter, sugar and vanilla till creamy.
• Stir in sifted flour and baking powder.
• Add milk to form a soft dough.
• Roll mixture into 24 tablespoonful sized balls.
• Press one into each muffin hole.
• Use your index finger to make a deep indent in the centre of each to form a pastry case.
• Fill holes with 1/2 - 1 tsp of jam.
• Bake 15 - 20 minutes till golden.
• Stand 10 minutes before cooling on a wire rack.