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.
RASPBERRY CURRANT SAUCE
This sauce is usually served with Finnish or Danish rice pudding. When I made this with Finnish rice pudding, my husband said I could forget the pudding, but begged that I keep making the raspberry currant sauce on a regular basis! It can also be made with fresh raspberries or cranberries, fresh or frozen. Serve on vanilla ice cream, pound cake, or over fresh berries.
Provided by QuiltnDD
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 45m
Yield 8
Number Of Ingredients 4
Steps:
- Combine the raspberries and jelly in a saucepan over medium heat and bring to a boil. Mix the cold water and cornstarch; stir into the raspberry mixture. Bring to a boil, stirring constantly; boil and stir one minute. Cool.
- Press through a sieve to remove seeds. (Don't skip this step!) Chill before serving.
Nutrition Facts : Calories 70.9 calories, Carbohydrate 17.7 g, Fiber 0.9 g, Protein 0.5 g, Sodium 0.6 mg, Sugar 14.6 g
RASPBERRY-CURRANT JAM
I often use currants instead of pectin in making jams. They add a lively tang and ensure the jam sets beautifully, especially since I use as little sugar as I can get away with. Use red currants and red raspberries together, or black currants with black raspberries.
Provided by Jenny Sanders
Categories Raspberries
Time 1h
Yield 5 250ml jars, 80 serving(s)
Number Of Ingredients 4
Steps:
- Wash the currants and put them in a sauce pan with the water.
- Cover the pot and bring to a boil, stirring gently, until the currants are all popped.
- Press them through a sieve, and reserve the puree.
- Discard the skins, stems and seeds.
- Gently rinse the raspberries and drain them well.
- Mix the currant puree, raspberries and sugar in a large pot.
- Bring to a boil, stirring constantly, until the sugar dissolves.
- Boil hard until the mixture almost reaches the gell stage, about 20 minutes.
- Stir occasionally to prevent sticking.
- Remove from the heat and skim.
- Seal in sterilized jars.
- Put in a boiling water bath for 5 minutes.
RED CURRANT JAM
Preserve fresh red currants with this tangy jam recipe from "Mes Confitures: The Jams and Jellies of Christine Ferber."
Provided by Martha Stewart
Categories Food & Cooking
Number Of Ingredients 3
Steps:
- Place currants, sugar, and lemon juice in a large saucepan; stir to combine. Bring to a simmer over medium heat, 5 to 10 minutes. Transfer mixture to a large glass bowl; cover with a sheet of parchment paper, pressing down on the surface. Transfer to refrigerator; let chill overnight.
- Place 3 clean 1/2-pint 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.
- Meanwhile, bring another medium pot filled with water to a boil over high heat and reduce to a simmer, then add clean lids and lid rings. Simmer lids for 10 minutes; do not boil, as this may cause problems in sealing jars. Drain lids and lid rings and set aside.
- Pass currant mixture through a food mill fitted with a fine disk into a medium saucepan. Bring mixture to a boil over medium-high heat; let cook, stirring constantly, for 5 minutes, carefully skimming surface. Check set on a candy thermometer -- it should reach 220 degrees.
- Fill jars with jam mixture up to the fill line. Put lids and rings on jars and tighten; do not overtighten. 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 10 minutes. Turn off heat and gently transfer jars to a wire rack set over a rimmed baking sheet, taking care not to tilt jars and spacing jars 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 lids until jars have 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 at least 2 and up to 4 weeks to allow flavors to thoroughly combine. If any of the jars are unsealed, store in the refrigerator and use within several days. Always refrigerate jam after opening.
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.
RED CURRANT & RASPBERRY JELLY
I first tried this recipe from the "Complete Book of Small Batch Preserving" when I discovered a red currant bush in our garden. We get so many berries from the bush that I freeze them & make this jelly all year round. My grandchildren don't want store-bought jam anymore!
Provided by CountryLady
Categories Jellies
Time 1h
Yield 8 cups
Number Of Ingredients 5
Steps:
- Using a potato masher, crush currants in a very large stainless steel or enamel saucepan.
- Add water& bring to a boil over high heat.
- Reduce heat, cover& boil gently for 10 minutes.
- Add raspberries, return to a boil& boil gently for 3 minutes.
- Strain mixture through a coarse sieve, pressing pulp to extract juice& discarding the solids.
- If you want, you can now pour the juice through a jelly bag (cheesecloth)- I'm lazy& don't do this!
- You should have 4 cups of juice - when I don't get that amount, I top up with cranberry cocktail - combine juice with sugar in a very large stainless steel or enamel saucepan.
- Bring to a boil& boil hard, stirring constantly, for 1 minute.
- Remove from heat, stir in pectin& ladle into sterilized jars, leaving 1/2 inch head space.
- Be sure to remove any air bubbles.
- Place jars into boiling water in canner, add enough water to cover lids by 2 inches& return to boil.
- Boil for 5 minutes.
- Remove from canner, cool, label& store in cool, dark place.
REDCURRANT JAM
Have a glut of redcurrants? High in pectin, they're a great ingredient for jams and jellies. If you prefer a seeded jam, simply omit sieving the fruit
Provided by Clare Knivett
Time 40m
Yield Makes 2 x 350ml jars
Number Of Ingredients 2
Steps:
- Put two small, sterilised saucers in the freezer - you will use these to test the setting point of the jam. You can sterilise the saucers by washing them in hot soapy liquid, rinsing and placing in an oven at 180C/160C fan/gas 4 for 5 mins. Remove carefully and allow to cool.
- Remove the stalks from the fruit, and place the fruit in a large saucepan. Pour in 150ml water, bring to a simmer and cook gently for about 10 mins until the fruit has softened and is starting to break down. Place a sieve over a mixing bowl and push as much of the fruit and pulp through the sieve with the back or a spoon as possible, discarding the seeds and any stalks. You don't need to sieve the fruit if you prefer a seeded jam.
- Weigh the liquid and add three quarters of the sugar to the total liquid (for example, if your liquid is 400g, add 300g of sugar). Place back in the pan over a low medium heat and stir to dissolve the sugar.
- Once the sugar has fully dissolved, turn the heat up and bring to the boil. Stir occasionally. If using a jam or digital thermometer, wait until the liquid reaches 105C. If not, after about 8 mins, remove a saucer from the freezer and spread a teaspoon of jam over it. Let it sit for 1 min before pushing your finger through the liquid. If it starts to wrinkle, the jam is ready. If not, return to the boil and check again after another minute. Continue to do this until the jam reaches setting point.
- Allow to cool slightly, then pour into sterilised jars and allow to cool completely. Store in a cool dark place.
Nutrition Facts : Calories 36 calories, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar, Fiber 0.5 grams fiber, Protein 0.1 grams protein
More about "raspberry currant jam recipes"
RASPBERRY AND REDCURRANT JAM | RECIPES MADE EASY
From recipesmadeeasy.co.uk
5/5 (3)Total Time 50 minsCategory Jams And PreservesCalories 66 per serving
- Wash and string the redcurrants and add to the pan. Stir in the water. Bring to the boil, then reduce the heat to a gently simmer and cook for about 15 minutes until the fruit is very tender.
- Once all the sugar has dissolved increase the heat and boil rapidly for about 10 minutes or until setting point is reached.If you use a thermometer, boil until the jam reaches 105℃/220°F.
HOMEMADE RED CURRANT JAM - PRACTICAL SELF RELIANCE
From practicalselfreliance.com
BLACKCURRANT AND RASPBERRY JAM - FOOD TO GLOW
From kelliesfoodtoglow.com
SMALL BATCH RED CURRANT JAM RECIPE - THE SPRUCE EATS
From thespruceeats.com
RASPBERRY AND BLACKCURRANT JAM - SIMPLY DELICIOUS! FAB …
From fabfood4all.co.uk
COOKED JAM WITH FROZEN FRUIT | RASPBERRY CURRANT JAM
From themessybaker.com
Reviews 5Servings 6Cuisine SummerCategory Preserves
RASPBERRY PRASSELKUCHEN RECIPE • RED CURRANT BAKERY
From redcurrantbakery.com
HOMEMADE RASPBERRY CURRANT JAM RECIPE - BLOGGER
From wisdomofthegaucho.blogspot.com
WHAT IS PECTIN AND HOW CAN I COOK WITH IT? | BON APPéTIT
From bonappetit.com
CLASSIC RASPBERRY JAM (WITHOUT ADDED PECTIN) - CREATIVE CANNING
From creativecanning.com
CURRANT – RASPBERRY – JAM
From bosskitchen.com
SIMPLE 2-INGREDIENT RASPBERRY JAM RECIPE - THE SPRUCE EATS
From thespruceeats.com
RASPBERRY JAM - IT'S NOT COMPLICATED RECIPES
From itsnotcomplicatedrecipes.com
RASPBERRY – CURRANT – JAM
From bosskitchen.com
RASPBERRY RED CURRANT JAM | CANADIAN LIVING
From canadianliving.com
BLACK CURRANT JAM - THE DARING GOURMET
From daringgourmet.com
RASPBERRY-CURRANT JAM - RECIPE - COOKS.COM
From cooks.com
EASY RASPBERRY JAM RECIPE - HOW TO MAKE RASPBERRY JAM - THE …
From thepioneerwoman.com
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #for-large-groups #low-protein #healthy #jams-and-preserves #canning #condiments-etc #fruit #canadian #low-fat #summer #dietary #gifts #low-sodium #low-cholesterol #seasonal #low-saturated-fat #healthy-2 #ontario #low-in-something #berries #raspberries #number-of-servings #technique #water-bath
You'll also love