Hot Raspberry Spread Recipes

RASPBERRY FRUIT SPREAD WITHOUT PECTIN

Raspberry Fruit Spread without Pectin image

I was experimenting with making jam without pectin and it turned out really yummy. You need to cook the raspberries for a pretty long time until they fall apart.

Provided by gartenfee

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

Time 9h

Yield 48

Number Of Ingredients 3

Ingredients

1 pound fresh raspberries
1 ½ cups white sugar
2 tablespoons lemon juice

Steps:

Combine raspberries, sugar, and lemon juice in a saucepan and mix well. Cover and refrigerate overnight.
Inspect 3 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.
Slowly bring raspberry mixture to a boil and simmer uncovered over medium heat until the mixture is no longer liquid, 40 minutes to 1 hour. Stir every few minutes and skim off any foam with a ladle or a large spoon.
Ladle raspberry 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 29 calories, Carbohydrate 7.4 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.1 g, Sugar 6.7 g

RASPBERRY CHEESE SPREAD

Raspberry Cheese Spread image

"A party guest brought this attractive appetizer to our home, and we fell in love with it," says Jane Montgomery from Hilliard, Ohio. "Now I often make it myself with we have company."

Provided by Taste of Home

Categories Appetizers

Time 10m

Yield about 3-1/2 cups.

Number Of Ingredients 8

Ingredients

4 ounces cream cheese, softened
1 cup mayonnaise
2 cups shredded part-skim mozzarella cheese
2 cups shredded cheddar cheese
3 green onions, finely chopped
1 cup chopped pecans
1/4 cup seedless raspberry preserves
Assorted crackers

Steps:

In a small bowl, beat cream cheese and mayonnaise until smooth. Beat in cheeses and onions. Stir in pecans. Spread into a plastic wrap-lined 9-in. round dish. Refrigerate until set, about 1 hour., Invert onto a serving plate; spread with preserves. Serve with crackers.

Nutrition Facts : Calories 157 calories, Fat 14g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 141mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 4g protein.

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