RASPBERRY JAM GIFTS
The perfect holiday brunch-themed favor: homemade raspberry preserves, a kitchen towel, and a hand-carved breadboard. To wrap the jars, fold each towel diagonally and roll like a bandanna; wrap, then tuck in the end.
Provided by Martha Stewart
Categories Breakfast & Brunch Recipes
Time 40m
Yield Makes about 4 cups
Number Of Ingredients 4
Steps:
- Place a few small plates in the freezer. Stir berries, sugar, lemon juice, and salt in a large heavy stockpot. Bring to a boil, stirring to dissolve sugar and mashing lightly with a potato masher. Skim foam from surface. Cook, stirring more frequently as jam thickens, until it has the consistency of very loose jelly, 8 to 9 minutes. Remove from heat.
- Remove a plate from freezer; drop a spoonful of jam on it. Return to freezer for 1 to 2 minutes; nudge edge of jam with a finger. It should hold its shape. If jam is too thin and spreads, return it to a boil, testing every minute, until done.
- Strain about half of the jam; discard seeds. Return strained jam to pot. Return to a boil. Remove from heat. Spoon hot jam into hot sterilized jars; cover immediately with sterilized lids.
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.
QUICK RASPBERRY JAM
15 minutes is all it takes to cook up this fruit jam that can be spread on toast, swirled into yogurt, or used as the jelly for a classic PB&J sandwich.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 4
Steps:
- In a large skillet, combine raspberries, sugar, lemon juice, and a pinch of salt. Cook over high, stirring, until sugar dissolves and mixture boils. Reduce to a rapid simmer and cook, stirring occasionally, until mixture thickens, 12 to 15 minutes. Transfer 3/4 cup jam to an airtight container. Using a fine-mesh sieve, strain remaining jam into container, pressing on solids. Discard seeds. Stir jam to combine: Let cool completely. Cover and refrigerate, up to 1 month.
SURPRISE RASPBERRY JAM
I've made this jam for many years and no one has been able to guess the secret ingredient -tomatoes! Everyone swears it tastes just like fresh raspberry jam! -Elizabeth Baker, Birdsboro, Pennsylvania
Provided by Taste of Home
Time 50m
Yield about 5-1/2 cups.
Number Of Ingredients 4
Steps:
- Rinse three clean 1-pint plastic containers with lids with boiling water. Dry thoroughly., In a large saucepan, combine tomatoes, sugar and lemon juice. Cook and stir over high heat until mixture comes to a boil. Reduce heat; simmer, uncovered, 25 minutes. Remove from heat. Skim off foam if necessary. Add gelatin; stir until completely dissolved., Immediately fill all containers to within 1/2 in. of tops. Cool to room temperature, about 1 hour. Wipe off top edges of containers; cover with lids. Let stand at room temperature 3 hours or until set, but not longer than 24 hours., Jam is now ready to use. Refrigerate up to 3 weeks or freeze up to 12 months. Thaw frozen jam in refrigerator before serving.
Nutrition Facts : Calories 82 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 6mg sodium, Carbohydrate 21g carbohydrate (20g sugars, Fiber 0 fiber), Protein 0 protein.
CRAN-RASPBERRY JAM
I'm sure to pick up extra bags of cranberries for the freezer in the fall so that I can make this lovely, delicious jam year-round. My kids love it on peanut butter sandwiches. Jars of this pretty ruby-colored jam also make great gifts. -Marjilee Booth, Chino Hills, California
Provided by Taste of Home
Time 30m
Yield 6 half-pints.
Number Of Ingredients 4
Steps:
- Drain raspberries, reserving juice; add enough water to juice to measure 1-1/2 cups. Pour into a Dutch oven. Add raspberries and cranberries; stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute., Remove from heat; skim off foam. Ladle hot mixture into six hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 96 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 25g carbohydrate (23g sugars, Fiber 1g fiber), Protein 0 protein.
RAW RASPBERRY JAM
This raspberry jam is so easy and delicious.
Provided by ChrissyintheKitchen
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 5m
Yield 6
Number Of Ingredients 3
Steps:
- Combine raspberries, agave, and water in a high-speed blender; blend until raspberries are softened and jammy. Pour into a jar. Store in the refrigerator.
Nutrition Facts : Calories 103.3 calories, Carbohydrate 26.9 g, Fat 0.2 g, Fiber 1.3 g, Protein 0.5 g, Sodium 0.7 mg, Sugar 20 g
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
More about "raspberry jam gifts recipes"
RASPBERRY JAM - CREATIVE HOMEMAKING
From creativehomemaking.com
Servings 4Total Time 25 mins
- Gently mash the raspberries with a potato masher. You don't want the raspberries totally mashed to a pulp, but you should still have a few chunks of raspberries left.
- Measure the crushed raspberries. You should now have 5 cups of crushed raspberries. If you have too much or not enough, adjust the quantity so that you have exactly 5 cups of crushed berries.
- This recipe makes 4 pints or 8 half pints, so sterilize your canning jars and rings and lids by running them through the rinse cycle in your dishwasher. Leave them in the dishwasher until you are ready to use them.
EASY RASPBERRY JAM RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
Servings 8Estimated Reading Time 3 minsCategory Preserve
10 BEST RASPBERRY JAM DESSERTS RECIPES | YUMMLY
From yummly.com
RASPBERRY JAM | PACKED LUNCH RECIPES | GOODTOKNOW
From goodto.com
HOMEMADE WILD RASPBERRY JAM : 9 STEPS (WITH PICTURES)
From instructables.com
RASPBERRY JAM - A LATE SUMMER PLEASURE - MY FRENCH COUNTRY …
From sharonsantoni.com
RASPBERRY JAM GIFTS ON ZAZZLE CA
From zazzle.ca
RASPBERRY JAM - RECIPES | PAMPERED CHEF US SITE
From pamperedchef.com
CRANBERRY RASPBERRY JAM – FOOD IN JARS
From foodinjars.com
THE BEST EVER RASPBERRY JAM | RIVER COTTAGE
From rivercottage.net
RASPBERRY JAM - THE TOMATO
From thetomato.ca
RASPBERRY JAM PUFF PASTRIES RECIPE - DIETHOOD
From diethood.com
HOMEMADE RASPBERRY JAM - THE CRAFTING CHICKS
From thecraftingchicks.com
20 EASY JAM AND JELLY RECIPES THAT MAKE EXCELLENT …
From diyncrafts.com
EASY TO MAKE RASPBERRY MINT JAM - GETTY STEWART
From gettystewart.com
RASPBERRY JAM RECIPE - THE DOMESTIC WILDFLOWER
From thedomesticwildflower.com
BEST EVER HOMEMADE RASPBERRY FREEZER JAM {IT’S SO EASY!}
From itsalwaysautumn.com
RASPBERRY JAM RECIPE | THE BEST OLD FASHIONED JAM - DIY CRAFT CLUB
From diycraftclub.com
RASPBERRY JAM RECIPE
From pinterest.com
RASPBERRY JAM - RECIPES | PAMPERED CHEF CANADA SITE
From pamperedchef.ca
HOMEMADE GIFT IDEAS FOR THE HOLIDAYS + MY HOMEMADE …
From superchargedfood.com
RASPBERRY JAM RECIPE | BAKING MAD
From bakingmad.com
RASPBERRY CHOCOLATE JAM ~ SIMPLE GIFTS – SPOONGOOD
From spoongood.com
RASPBERRY JAM RECIPE | ETSY
From etsy.com
RASPBERRY JAM | RICARDO
From ricardocuisine.com
RASPBERRY FREEZER JAM RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
RASPBERRY JAM - GOING MY WAYZ – OVER 800 EASY RECIPES
From goingmywayz.com
RASPBERRY JAM RECIPE FOR CANNING {THE BEST!}
From thefrugalgirls.com
RASPBERRY JAM WITH PECTIN | CONFESSIONS OF AN OVERWORKED MOM
From confessionsofanover-workedmom.com
CHOCOLATE RASPBERRY JAM (WITH CANNING INSTRUCTIONS) - WALKERLAND
From walkerland.ca
SMALL BATCH RASPBERRY JAM—ONLY 2 INGREDIENTS! - FARMERS' ALMANAC
From farmersalmanac.com
RASPBERRY FREEZER JAM (WITH FRESH OR FROZEN BERRIES)— SALT & BAKER
From saltandbaker.com
RASPBERRY JAM WITH HONEY (PALEO - SCD) | EVERY LAST BITE
From everylastbite.com
RASPBERRY JALAPENO JAM RECIPES - RAVEN'S NEST | GOURMET + GIFT
EASY RASPBERRY JAM RECIPE AND TIPS | LILI'S CAKES
From liliscakes.com
SIMPLE 2-INGREDIENT RASPBERRY JAM RECIPE - THE SPRUCE EATS
From thespruceeats.com
RASPBERRY JAM - BELLOCQTEA.COM
From bellocqtea.com
THREE-DAY RASPBERRY JAM RECIPE - SARAH RAVEN
From sarahraven.com
RASPBERRY JAM DROPS RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
RASPBERRY JAM - WAITROSE.COM
From waitrose.com
24 RASPBERRY DESSERT RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love