Raspberry Apple Honey Jam Recipes

RASPBERRY JAM

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.

CRAN-RASPBERRY HONEY SPREAD

Steps:

• Pulse raspberries, cranberries and apple in batches in a food processor until almost smooth. Transfer to a Dutch oven., Stir in honey and sugar. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly. Remove from heat; skim off foam., Ladle hot mixture into 6 hot half-pint jars, leaving 1/4 in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

RASPBERRY PRESERVES

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.

RASPBERRY & APPLE JAM

Steps:

• Wash, remove stems, and mash berries.
• Dice apples into tiny pieces - you can leave skins on, but I peel them.
• Place apples and lemon juice in large pan on medium heat.
• Cook apples for 5 minutes until soft.
• Add mashed berries and cook until it boils, stirring a few times.
• Let fruit boil for 2-3 minutes.
• In separate bowl, combine sugar and pectin and stir together.
• Add sugar/pectin mixture into boiling fruit and stir.
• Boil (high boil) for 5 minutes.
• Remove from heat and fill jars to 1/4" of top. (Recipe makes nine 8oz. jars).
• Wipe rims clean and screw on 2-piece lids.
• Let jars cool. You will hear a "pop" sound once sealed. You do not have to put jars in boiling water. Just let cool on your kitchen counter.

RASPBERRY APPLE HONEY JAM

Steps:

• Wash and mash berries.
• Dice apple into tiny pieces - you can leave the skin on.
• Add mashed berries, apple, and lemon juice in pan and cook until it boils, stirring a few times.
• Let fruit cook for about 15 to 20 minutes. Stirring occasionally.
• In separate bowl, combine sugar and pectin and stir together.
• Add sugar/pectin mixture into the fruit and stir.
• Next add the honey and vanilla. Stir well.
• Cook for about 10 more minutes.
• Remove from heat and fill jars to 1/4" of top. (Recipe makes six 8oz. jars).
• Wipe rims clean and screw on 2-piece lids.
• Submerge sealed jars into hot water at 200 degrees (or boiling) for 10 minutes. You will hear a "pop" sound once jars are removed from water - that is when the lids are sealed. Let cool on your kitchen counter.