Raspberry Jam Strips Recipes
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.
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.
QUICK RASPBERRY JAM
15 minutes is all it takes to cook up this fruit jam that can be spread on toast, swirled into yogurt, or used as the jelly for a classic PB&J sandwich.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 4
Steps:
- In a large skillet, combine raspberries, sugar, lemon juice, and a pinch of salt. Cook over high, stirring, until sugar dissolves and mixture boils. Reduce to a rapid simmer and cook, stirring occasionally, until mixture thickens, 12 to 15 minutes. Transfer 3/4 cup jam to an airtight container. Using a fine-mesh sieve, strain remaining jam into container, pressing on solids. Discard seeds. Stir jam to combine: Let cool completely. Cover and refrigerate, up to 1 month.
More about "raspberry jam strips recipes"
RASPBERRY JAM SLICES - GOOD HOUSEKEEPING
From goodhousekeeping.com
- Preheat oven to 350 degrees F. With small, sharp knife, scrape seeds from vanilla bean; set aside. (If you like, place vanilla-bean pod in canister with granulated or confectioners' sugar to make vanilla sugar to use another time.) On waxed paper, combine flour, baking powder, and salt.
- In large bowl, with mixer at medium speed, beat butter and sugar until creamy, occasionally scraping bowl with rubber spatula.
- Beat in vanilla-bean seeds and egg. Reduce speed to low; gradually beat in flour mixture until blended.
- Divide dough into 4 equal pieces. On lightly floured surface with floured hands, roll 1 dough piece into a 15-inch-long log.
RASPBERRY JAM SQUARES - SEASONS AND SUPPERS
From seasonsandsuppers.ca
5/5 (10)Total Time 1 hr 40 minsCategory Dessert, SnackPublished Feb 24, 2018
RASPBERRY JAM STRIPS - BIGOVEN
From bigoven.com
SIMPLE RASPBERRY JAM RECIPE - KING ARTHUR BAKING
From kingarthurbaking.com
SOURDOUGH THUMBPRINT COOKIES WITH RASPBERRY JAM
From enwnutrition.com
RASPBERRY THUMBPRINT COOKIES RECIPE – EASY RECIPES LIFE
From easyrecipeslife.com
LINZER COOKIES WITH RASPBERRY JAM: A CLASSIC CHRISTMAS COOKIE …
From underatinroof.com
MARY BERRY RASPBERRY JAM RECIPE - BRITISH RECIPES BOOK
From britishrecipesbook.co.uk
RASPBERRY JAM STRAWS - MY FUSSY EATER | EASY FAMILY …
From myfussyeater.com
RASPBERRY JAM BARS - ONCE UPON A CHEF
From onceuponachef.com
RASPBERRY JAM STRIPS RECIPE - GROUP RECIPES
From grouprecipes.com
CLASSIC RASPBERRY SPLIT SECONDS (JAM DIAGONALS)
From theenglishkitchen.co
RASPBERRY FILLING RECIPE - MY COOKIE JOURNEY
From mycookiejourney.com
THE BEST RASPBERRY JAM RECIPE - KITCHEN GARDEN BY KATIE
From kitchengardenbykatie.com
RASPBERRY JAM BARS - RED COTTAGE CHRONICLES
From redcottagechronicles.com
RASPBERRY JAM STREUSEL BARS - CRUNCHY CREAMY SWEET
From crunchycreamysweet.com
6 INGREDIENT EASY BAKE BLISS: RASPBERRY JAM BARS
From honestandtruly.com
EASY RASPBERRY JAM RECIPE - HOW TO MAKE RASPBERRY …
From thepioneerwoman.com
BLUEBERRY CRUMBLE BARS - SUGAR SALT MAGIC
From sugarsaltmagic.com
RASPBERRY JAM STRIPS - RECIPE - COOKS.COM
From cooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
