Super Easy Raspberry Sauce Made From Jam Recipes

EASY RASPBERRY JAM (3 INGREDIENTS ONLY)

Steps:

• In a heavy saucepan combine raspberries with sugar and chia seeds. Simmer jam for 30 minutes on medium heat, stir the ingredients every 5 minutes.
• Place cooked jam in a glass jar, cover and refrigirate.

EASY RASPBERRY SAUCE

Steps:

• In a saucepan, combine the raspberries, 1-3/4 cups water and sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. , Mash raspberry mixture and strain through a fine sieve into a 2-cup measuring cup; discard seeds. Add water if needed to make 2 cups puree. Return to the saucepan., Combine cornstarch and remaining water until smooth; gradually stir into raspberry mixture. Bring to a boil over medium heat, stirring constantly. Cook and stir 1 minute longer. Remove from the heat; cool. Store in the refrigerator.

RASPBERRY JAM WITHOUT PECTIN

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.

EASY RASPBERRY SAUCE

Steps:

• Add sugar and water to a small pot. Heat on medium low heat, stirring occasionally until all sugar crystals have dissolved. Remove as soon as the crystals have dissolved. Don't let the mixture get too hot.
• Add the raspberries, sugar mixture, and lemon juice to a food processor or a blender and pulse until all raspberries have broken down and no large chunks remain.
• Place a sieve over a bowl. Add the raspberry mixture to the sieve and strain by using a spoon or rubber spatula to press and stir the mixture. Continue until all of the sauce has been extracted and only seeds remain in the sieve. Discard the seeds.
• Add raspberry sauce to an airtight jar and store in the refrigerator until you are ready to serve.

SUPER EASY MICROWAVE STRAWBERRY JAM

Steps:

• Place strawberries in a large microwave-safe bowl; add sugar and stir until evenly coated.
• Heat strawberries in microwave for 2 minutes; gently stir and continue cooking in microwave, stirring every 2 minutes, until thick and glossy, 6 to 10 minutes. Refrigerate jam until chilled, at least 30 minutes.

RASPBERRY SAUCE

Steps:

• Heat the jam and juice together in a small heavy saucepan until melted and combined. Strain the sauce, discarding any seeds if desired, then serve with migliaccio.

WHITE CHOCOLATE AND RASPBERRY CHEESECAKE

Steps:

• Put your cookies into a mini food processor and pulse until finely ground. Alternatively put them in a ziplock bag and use a rolling pin to smash them (gently) into crumbs. Add the melted butter and mix together.
• Spray the sides of a 7inch (or 8 inch) tin with cake release and line bottom and sides withbaking paper. Tip the cookie crumbs into the tin and use your hands to press down until evenly packed. If you are using the smaller tin you might not need to use them all. Chill in the fridge while you prepare the filling.
• Put the white chocolate chips and Amarula liqueur in bowl and microwave for short bursts until the chocolate starts to melt. Stir until smooth and set aside to cool.
• Beat the mascarpone, vanilla and jam using a hand or stand mixer. Gradually add the cold cream and beat on medium speed until combined. The filling might be a bit slack at this point.
• Add the melted white chocolate (make sure it has cooled down) and beat again until the filling thickens and holds peaks.
• Add the filling over your chilled cookie base and level with a spatula. Tap the tin on the counter so that it settles. Put in the fridge for 8 hours or - ideally - overnight to chill and set.
• Run a small knife under hot water and wipe dry. Run the knife blade against the tin edge to loosen the cheesecake. Place the tin over a glass and carefully push down to release the cheesecake. Peel the paper off and use a bench scraper to smooth the sides if needed.
• Combine the jam and liqueur in a saucepan and stir over low heat until you have a pourable sauce. You might need to add a bit of water to achieve the right consistency. Set the sauce aside to cool.
• Drizzle the sauce over the cheesecake and decorate with the fresh raspberries. Dust with icing sugar and serve.

SUPER EASY RASPBERRY SAUCE (MADE FROM JAM)

Steps:

• Pour jam and water into medium-sized saucepan over low-medium heat.
• Stir continuously until jam melts into smooth sauce.
• (You could use more or less water, depending upon your preference for thick or thin sauce).
• We drizzled the sauce over white chocolate cake--delicious!