OLD-FASHIONED RASPBERRY JAM
The intense raspberry flavor of this jam makes it a longtime favorite. Warming the sugar beforehand keeps the jam boiling evenly and ensures success.
Provided by Eleanor Topp
Categories Condiment/Spread Fruit Breakfast Brunch Raspberry Summer Edible Gift Boil Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 cups (1 L)
Number Of Ingredients 2
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.
OLD-FASHIONED STRAWBERRY PRESERVES
Categories Condiment/Spread Fruit Quick & Easy Low Sodium Strawberry Spring Bon Appétit
Yield Makes about 3 cups
Number Of Ingredients 2
Steps:
- Place hulled strawberries in heavy large saucepan and mash coarsely. Cook strawberries over medium heat until beginning to thicken, stirring frequently, about 6 minutes. Reduce heat to low. Add 2 cups sugar and stir until dissolved. Increase heat to medium and boil gently until mixture thickens and mounds on spoon, stirring frequently, about 20 minutes. Remove saucepan from heat. Cool. (Preserves can be prepared 1 week ahead. Refrigerate in airtight container.)
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- Start by sanitizing jars and washing lids and rings. Then, place all of your half pint jars in a water bath canner and fill it with water. Turn the heat to high and allow the water to start simmering while you prepare the jam.
- A trick to help sugar dissolve more easily in jam is to warm your sugar. Preheat your oven to 250°F. Place all 6 cups of sugar into a baking dish. Throw it into the oven for about 15 minutes.
- While your sugar is warming, place 9 cups of raspberries into a large 5 quart stockpot. Heat them up, mashing them with a potato masher or something similar while they heat. Once they reach a boil, allow them to boil hard for 1 full minute, stirring constantly.
- Once they've boiled for a full minute, add the warmed sugar to the raspberries. You'll want to boil this fruit sugar mixture for about 5 minutes, here's a trick to tell when the mixture is ready.
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- Place berries in a large stainless steel or enamel saucepan. Bring to a full boil over high heat, stirring continuously. Boil hard for 1 minute, continuing to stir.
- Add sugar, return to a boil, and boil until mixture reaches 220˚F on a candy or instant thermometer.
- Add lemon juice and stir very well. Ladle into clean jars for storage in the freezer or into sterilized jars if processing with a water bath. Here is Epicurious’s method for water bath processing. If water-bath processed, this jam can be store at room temperature.
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