Raw Raspberry Jam Recipes

RASPBERRY JAM

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.

RAW RASPBERRY JAM

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.

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.

QUICK RASPBERRY JAM

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.

RAW STRAWBERRY JAM

Steps:

• Blend 3/4 fruit and roughly chop the rest. Add the rest of the ingredients mix well and leave for 1 hr, stirring occasionally, until thickened. Store in a sterilised jar in the fridge for up to 4 days or freeze for up to 1 month.

RASPBERRY JAM

Steps:

• Place 5 clean 8-ounce jars right side up on a rack in a boiling-water canner. Fill the canner and jars with hot water, about 1 inch above the tops of jars. Boil jars over high heat for 10 minutes. Remove and drain hot sterilized jars one at a time, reserving hot water for processing filled jars. Place jars on a wire rack set over a rimmed baking sheet.
• In a large saucepan filled with water, bring to a boil over high heat and reduce to a simmer, add clean lids and lid rings. Simmer for 10 minutes; do not boil, as this may cause problems in sealing jars. Drain lids and rings; set aside.
• Combine all ingredients in a medium saucepan and bring to a boil over high heat. Cook, stirring and skimming foam from surface, until mixture reaches 221 degrees on a candy thermometer, 5 to 10 minutes. To test, remove mixture from heat. Pour a small amount of jam on a cold plate and transfer to freezer, for 2 to 3 minutes. If mixture gels, it is ready to fill. If not, return to heat and retest.
• Fit a jar with a wide-mouth funnel. Ladle jam mixture into jar up to the fill line. Repeat process with remaining jars. Put lids and rings on jars and tighten; do not over-tighten. At this point, jam may be kept refrigerated, up to 1 month.
• To store jars at room temperature for up to one year, reheat water in the canner until it reaches at least 180 degrees, within 10 minutes of filling the jars. Place filled jars into the canner one at a time, using a jar lifter that is securely positioned below the neck of the jar. Keep jars upright at all times.
• Add more boiling water, if needed, so that water covers jars by at least 1 inch. Increase heat to high and cover. Once water begins boiling, heat jars for 5 minutes. Turn off heat and gently transfer jars to a wire rack set over a rimmed baking sheet and invert, spacing each jar at least 1 inch apart. Avoid placing jars on a cold surface or near a cold draft.
• Let jars sit undisturbed until fully cooled, 12 to 24 hours. Do not tighten ring bands on the lids or push down on the center of the flat metal lid until jar has cooled completely.
• Once jars have cooled completely, test to make sure each jar is completely sealed. Press down on the middle of the lid with a finger. If lid springs up when finger is released, the jar is unsealed. Store sealed jars in a cool place for up to one year. If any of the jars are unsealed, store in the refrigerator and use within several days. Always refrigerate jam after opening.