Surprise 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.

SURPRISE RASPBERRY JAM

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.

SURPRISE RASPBERRY JAM

Steps:

• In a large saucepan, combine the tomatoes, sugar and lemon juice.
• Cook and stir over high heat until mixture comes to a boil.
• Reduce heat; simmer, uncovered for 25 minutes.
• Remove from the heat.
• Skim off foam if necessary.
• Stir in gelatin until completely dissolved.
• Pour into sterilized jars; and seal.
• I usually process in boiling water bath for 5 minutes.
• Or refrigerate for up to 3 weeks without processing.

RASPBERRY SURPRISE PASTRYCAKES

Steps:

• Preheat oven to 190C/ Gas mark 5. Prepare pastry by sieving the flour into a large mixing bowl. Add the diced margarine/ butter. Using your fingertips, rub the fat into flour until the mixture looks like breadcrumbs.
• Add the sugar to the breadcrumbs and mix in with a wooden spoon. Put some water into a measuring jug, and add to the mixture gradually. Mix gently with a fork until the mixture has formed a soft dough. Lightly flour the table and knead the pastry gently. Roll out using a floured rolling pin then cut out circles with a large pastry cutter. Place these into bun tin and put in the fridge to rest whilst making the filling.
• Sieve the flour into a bowl and add the egg, margarine and sugar. Then beat mixture thoroughly by hand or with an electric whisk. Now stir in the flavouring.
• Put half a teaspoon of jam into each pastry case then cover with the sponge mixture, making sure there is an even amount of mixture in each one and that it is covering the jam.
• Put the pastrycakes into the pre-heated oven and bake for around 20 minutes or until the sponge springs back when pressed lightly with a finger. Leave to cool on a wire rack.
• Melt the chocolate and spoon over each pastrycake. Place one fresh raspberry when the chocolate has almost set and dust with coco powder.

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.

LAYERED RASPBERRY DREAM

Steps:

• Combine graham cracker crumbs, brown sugar, and cinnamon in a bowl; stir in melted butter. Set aside 1/2 cup of graham cracker mixture; press remaining mixture into a 9x13-inch dish. Chill crust until firm, about 30 minutes.
• Beat cream cheese, confectioners' sugar, and 1 teaspoon vanilla extract together in a bowl until soft and fluffy. Spread cream cheese mixture over graham cracker crust and chill until firm, about 30 more minutes.
• Whisk raspberry gelatin and boiling water together in a separate large bowl until gelatin has dissolved; stir in lemon juice. Gently fold frozen raspberries into warm gelatin; cold raspberries will cause gelatin to begin to set. Spread raspberry mixture over cream cheese layer in pan.
• Spread whipped topping over raspberries and sprinkle dessert with reserved crumb topping. Chill at least 2 more hours.

SMALL-BATCH RASPBERRY JAM

Steps:

• Place a few small plates in the freezer. Stir berries, sugar, lemon juice, salt, and half the orange zest in a large, heavy pot. 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 jam holds its shape on plate.
• Strain about half the jam through a fine sieve into a bowl; discard seeds. Return strained jam to pot; stir in remaining zest. Return to a boil, then remove from heat. Let cool before using or storing.

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.

BUDGET BERRY JAM

Steps:

• In a large saucepan over medium-high heat combine tomato pulp and sugar; bring to a boil. Reduce heat and simmer for 20 minutes, stirring occasionally.
• Remove from the heat and stir in the gelatin mix. Stir until the gelatin is completely dissolved. Pour into hot sterilized jars and seal. When jars are cool put them in the freezer.

SURE.JELL RED RASPBERRY JAM RECIPE

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
• Crush berries thoroughly, 1 layer at a time. (Strain half the pulp to remove seeds, if desired.) Measure exactly 6-1/2 cups prepared fruit into 6- or 8-qt. saucepot.
• Combine 1/4 cup sugar and pectin. Add to fruit in saucepot; mix well. Add butter to reduce foaming. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in remaining 4-1/4 cups sugar. Return to full rolling boil; cook exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.) Let prepared jars stand at room temperature 24 hours. Store unopened jams and jellies in cool, dry, dark place up to 1 year. Refrigerate opened jams and jellies up to 3 weeks.

TRI-BERRY JAM

Steps:

• Combine the berries and lemon juice in a stockpot; crush fruit slightly. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil 1 minute, stirring constantly. , Remove from the heat; skim off any foam. Carefully ladle hot mixture into hot pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.

RASPBERRY JAM

Steps:

• In a medium saucepan, stir to combine 2 cups raspberries, lemon juice, sugar, cornstarch, and salt. Simmer over medium-low heat until berries have begun to break down and become juicy, about 5 minutes.
• Strain raspberry mixture through a fine sieve into a clean medium saucepan; discard solids. Add remaining 1 1/2 cups raspberries to saucepan, and return to a simmer over medium heat. Cook until raspberries have broken down and jam has thickened enough to coat the back of a wooden spoon, about 10 minutes.
• Transfer jam to a small bowl. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming; refrigerate for up to 2 weeks.