Canned Raspberries Recipes

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RASPBERRY PRESERVES



Raspberry Preserves image

Yield: 4 x quarter-litre jars (1/2 US pint / 8 oz / 250 ml)

Provided by Healthy Canning

Categories     Dessert

Time 45m

Number Of Ingredients 5

1 kg raspberries ((2 1/4 lbs / 8 cups))
4 tablespoons water
2 teaspoons Pomona pectin
300 g sugar ((white. 1 1/2 cups / 12 oz) )
2 teaspoons calcium water ((see notes))

Steps:

  • IF YOU HAVE FRESH RASPBERRIES: Remove and discard stems and damaged berries. Wash. Put in large pot.
  • IF YOU HAVE FROZEN BERRIES: Zap for 4 to 5 minutes in microwave. Then put in pot (even if some are still iced up), along with all juice.
  • Add water, stir carefully.
  • Raise heat to high, bring to a boil, then cover pot, lower heat and simmer for 2 minutes. If using fresh, they should start to release their juice.
  • Remove from heat.
  • Take 6 tablespoons of liquid from the pot, put in a bowl.
  • Whisk in the pectin powder all at once and then either the sugar or liquid stevia or honey, set aside.
  • Add the calcium water to the pot.
  • Return pot to the heat.
  • Bring back to the boil.
  • Add the pectin powder mixture a dollop at a time, stirring after each dollop to dissolve.
  • Let cook for another 1 to 2 minutes when all the pectin mixture is in.
  • Remove from heat.
  • Ladle into 125 ml (4 oz) or quarter-litre (1/2 US pint / 8 oz) jars.
  • Leave 1 cm ( 1/4 inch) headspace.
  • Debubble, adjust headspace.
  • Wipe jar rims.
  • Put lids on.
  • Process in a water bath or steam canner.
  • Process either size jars for 10 minutes; increase time as needed for your altitude.

Nutrition Facts : ServingSize 2 g, Calories 17 kcal, Carbohydrate 3.9 g, Protein 0.4 g, Fat 0.2 g, Sodium 6 mg, Fiber 2.2 g, Sugar 1.4 g

RASPBERRY JAM WITHOUT PECTIN



Raspberry Jam without Pectin image

This is another 'lucky' situation when things turn for better. While making my raspberry jam, I totally forgot to add pectin. The result: exactly the same that if I did add some. Easier, simpler, and less risky than adding pectin to it.

Provided by Francine Lizotte Club Foody

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 8h30m

Yield 56

Number Of Ingredients 3

4 cups mashed raspberries
4 cups white sugar
1 tablespoon freshly squeezed lemon juice

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.

Nutrition Facts : Calories 59.7 calories, Carbohydrate 15.3 g, Fiber 0.6 g, Protein 0.1 g, Sugar 14.7 g

CANNED RASPBERRIES



Canned Raspberries image

Posted in response to a request, this comes from BH & G, Home Canning & Freezing! Use this recipe for any soft berry, except strawberries & make the syrup to match your own tastes. The quantity specified here is for 1 quart (increase as required) and the times are estimates.

Provided by CountryLady

Categories     Dessert

Time 30m

Yield 1 quart

Number Of Ingredients 3

4 cups water
1 -4 3/4 cup sugar
1 1/2-3 lbs berries

Steps:

  • Use 1 cup sugar for VERY LIGHT SYRUP; 2 cups sugar for LIGHT SYRUP; 3 cups sugar for MEDIUM SYRUP; 4 3/4 cups sugar for HEAVY SYRUP.
  • Boil sugar& water together for 5 minutes& skim, if necessary; keep hot but not boiling.
  • Wash fruit, drain& fill hot steile jars, leaving 1/2 inch headspace.
  • Bring syrup to a full boil& cover berries with syrup, leaving 1/2 inch headspace.
  • Remove any trapped air bubbles (I use a chopstick to do this)& adjust lids.
  • Process in a boiling water bath, 10 minutes for pints or 15 minutes for quarts.

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