Raw Raspberry Jam Recipes
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.
RASPBERRY JAM WITHOUT PECTIN
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
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
More about "raw raspberry jam recipes"
VERY EASY RASPBERRY JAM RECIPE - BBC FOOD
From bbc.co.uk
RASPBERRY JAM RECIPE | CHELSEA SUGAR
From chelsea.co.nz
RASPBERRY JAM - VITAMIX RECIPE - RAW BLEND
From rawblend.com.au
RASPBERRY JAM (WITH FRESH OR FROZEN BERRIES) - THE COUNTRY COOK
From thecountrycook.net
3-INGREDIENT RASPBERRY JAM RECIPE (WITH A CHIA SEED …
From organicauthority.com
SIMPLE RASPBERRY JAM RECIPE - KING ARTHUR BAKING
From kingarthurbaking.com
RASPBERRY JAM - POMONA'S UNIVERSAL PECTIN - SUGAR …
From pomonapectin.com
RASPBERRY JAM - HOLY COW VEGAN
From holycowvegan.net
3-INGREDIENT EASY RASPBERRY JAM (NO ADDED PECTIN)
From sugarlovespices.com
RASPBERRY JAM MADE IN 15 MINUTES OR LESS - XO, KATIE …
From xokatierosario.com
HOMEMADE RAW RASPBERRY JAM RECIPE - KAYLA ITSINES
From kaylaitsines.com
RAW RASPBERRY BARS RECIPE | THE RAWTARIAN
From therawtarian.com
EASY RASPBERRY JAM RECIPE - HOW TO MAKE RASPBERRY …
From thepioneerwoman.com
SUGAR FREE RASPBERRY JAM (NO COOK) - SUGAR FREE …
From sugarfreelondoner.com
MARY BERRY RASPBERRY JAM RECIPE - BRITISH RECIPES BOOK
From britishrecipesbook.co.uk
THE BEST RASPBERRY JAM RECIPE - KITCHEN GARDEN BY KATIE
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
