BERRY LAVENDER JAM
I used a mix of frozen blackberries blueberries and raspberries. You can use one or all three. Top your favorite sliced toast, scones, glaze a pork roast at the very end with this jam or place a teaspoon in a cup of tea hot or iced. Make a flavored mojito.
Provided by Rita1652
Categories Raspberries
Time 1h20m
Yield 7 half pint jars
Number Of Ingredients 6
Steps:
- Sterilize jars and keep them hot.
- Steep the lavender in the hot water and lemon juice for 20 minutes.
- Strain and place into a heavy bottom pot cooking to reduce by 1/2.
- Thaw and drain berries.
- Crush berries and add to lavender tea.
- Stir in pectic.
- Bring mixture to a boil, stirring constantly.
- Add sugar, stirring to dissolve.
- Return mixture to a rolling boil.
- Boil hard 1 minute, stirring constantly.
- Remove from heat.
- Skim foam if necessary.
- Preserve It:.
- Ladle hot jam into hot "Ball" 8-oz jelly jar to 1/4 inch below rim.
- Wipe jar rim clean.
- Place lid on jar and tighten band, just until a point of resistance is met.
- Process 10 minutes in a boiling-water canner.
- shut off flame and let sit 5 minutes. Remove to a draft free spot without tilting jars.
- Cool for 12 to 24 hours.
- Remove bands.
- Lids should be concave in middle.
Nutrition Facts : Calories 689.2, Fat 0.1, Sodium 18.1, Carbohydrate 178.7, Fiber 0.7, Sugar 171.4, Protein 0.1
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.
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.
APRICOT LAVENDER JAM
My trick to infuse the lavender aroma into the jam is to process a portion of the sugar with the lavender.
Provided by nch
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 8h35m
Yield 128
Number Of Ingredients 5
Steps:
- Combine 1/2 cup sugar and lavender blossoms in the bowl of a food processor; pulse until the lavender blossoms are finely chopped and the sugar is fragrant.
- Measure apricots; you should have 5 cups prepared fruit. Chop finely and place into a plastic or glass bowl with a tight-fitting lid. Add lavender sugar and lemon; mix well. Cover and refrigerate overnight.
- Inspect 8 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
- Mix 1/4 cup of the remaining sugar and pectin together in a bowl; add to apricots. Transfer fruit mixture to a large saucepan and mix well. Slowly bring to a full rolling boil that does not stop bubbling when stirred. Add the remaining sugar and stir well, scraping over the bottom of the pan, to fully dissolve the sugar. Cook for 1 minute, stirring constantly.
- Ladle apricot jam immediately into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Nutrition Facts : Calories 33.2 calories, Carbohydrate 8.4 g, Fiber 0.2 g, Protein 0.2 g, Sodium 0.1 mg, Sugar 8.2 g
RASPBERRY LAVENDER JAM
I first made this in New Zealand - we lived near a berry farm (where you picked your own) that also sold dried herbs and country crafts, so was able to get all of the ingredients in one go. It's basically the Edmonds recipe for raspberry jam with lavender added. We also went to Hampton Court Palace here when they had the kitchens fired up - apparently Queen Elizabeth I loved lavender and insisted on having lavender conserve available all year round.
Provided by LilKiwiChicken
Categories Raspberries
Time 35m
Yield 750 g - approx
Number Of Ingredients 3
Steps:
- The night before you make this jam put the raspberries into a non-reactive bowl and shred the lavender over the top. Stir to combine and leave covered in the fridge.
- The next day, put the berries and lavender into a pan and cook on a low heat.
- When the juice starts to run from the berries, bring the pan to the boil.
- Once boiling, add the sugar and stir briskly until the sugar has dissolved.
- Once the sugar has dissolved, boil the mixture for about 5 minutes, then pour into sterilised jars.
- Store in a cool dark place - due to the lavender it needs to sit so wait for about 1-2 weeks before consuming.
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