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Raspberry Jam Recipes


Raspberry Jam 1

2 l Crushed raspberries
1 l Sugar
Cooking Instructions:
Cook raspberries uncovered for 10 minutes. Add sugar, stirring to dissolve. Bring to a boil, stirring frequently. Boil to jam stage (12 minutes) and remove from heat. Stir and skim 5 minutes. Pour into hot, sterilized jars and seal.
Raspberry Jam 2

450 g (1 lb) Raspberries
50 g (1 lb) Sugar
150 ml (¼ pint) Redcurrant Juice
Cooking Instructions:
Let the fruit for this preserve be gathered in fine weather and used as soon after it is picked as possible. Take off the stalks, put the raspberries into a preserving pan, break them up with a wooden spoon. Boil for 15 minutes, keeping them well stirred. Add the redcurrant juice and sugar and boil for 30 minutes. Skim the jam well after the sugar is added or the preserve will not be clear. The addition of the redcurrant juice is a very great improvement to this preserve, as it gives it a piquant taste, which the flavour of the raspberries seems to require. Pour into sterilised jars. Allow to cool and cover with airtight lids. Store in a dry place.
Raspberry Jam 3

1 1/2 tsp. unflavored gelatin
1 1/2 tbsp. cold water
3 c. fresh raspberries, crushed
16 sugar substitutes
1/4 tsp. lemon juice
3 drops red food coloring
Cooking Instructions:
Soften gelatin in cold water; combine berries and sugar substitutes in a saucepan. Place on high heat. Stir constantly until mixture boils, then remove from heat and add softened gelatin. Return to heat and cook for another full minute. Remove and blend in lemon juice and food coloring. Place in a jar with lid; store in refrigerator.
Raspberry Jam 4

2 quarts washed raspberries, drained
1/3 cup water
1 tablespoon lemon juice
1 tablespoon grated lemon peel
1 package powdered pectin
6 cups sugar
Cooking Instructions:
Combine raspberries, water, lemon juice, lemon peel and pectin in a large sauce pot. Bring to a rolling boil over high heat, stirring frequently. Add sugar; return to a rolling boil. Boil hard 1 minute, stirring constantly. Pour hot into sterilized jars, leaving 1/4-inch head space. Adjust caps. Process 10 minutes in boiling water bath.
Raspberry Jam 5

1.8 kg/4 lb Raspberries
1.8 kg/4 lb Sugar
A knob of Butter
Cooking Instructions:
Prepare the jars (see notes below). Place the raspberries in a large saucepan and heat gently, allowing the fruit to cook in its own juices until very soft, about 20 minutes, stirring from time to time. Stir in the sugar and continue to stir until it has dissolved then add the butter. Raise the heat and bring to the boil then continue to boil for about 20 minutes. Remove the pan from the heat and test for a set. Cool for about 5 minutes, skimming off any scum with a metal spoon. Ladle into the prepared jars, cover, seal and label.
Raspberry Jam 6

1/2 kg Raspberries
2 cups Water
2 1/2 cups sugar
Juice of one Lemon (Nimbu) or 1/2 tsp citric acid
Cooking Instructions:
Clean the fruit and cook with water on a low fire until tender, thin mash. Add sugar and lemon juice and stir on a hot fire until it thickens. Put a little on a cold plate; if it sets, it is ready. Cool a little, then pour into jars and seal immediately.
Raspberry Jam with Pectin

1 qt (950 ml) cleaned raspberries
3 To 4 tsp. (15-20 ml) liquid artifical sweetener
1 pk Powdered pectin
1 T (15 ml) lemon juice
Cooking Instructions:
Crush raspberries in saucepan. Stir in artifical sweetener, powdered fruit pectin, and lemon juice. Bring to a boil; boil 1 minute. Remove from heat. Continue to stir 2 minutes. Pour into freezer containers. Cover; freeze. Thaw before serving.
Raspberry-Almond Jam

5 cups fresh raspberries
2 cups sugar
1/2 cup amaretto (almond-flavored liqueur)
2 tablespoons fresh lime juice
1/4 teaspoon salt
1/4 teaspoon almond extract
Cooking Instructions:
Combine first 4 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 40 minutes or until thick, stirring frequently. Remove from heat; stir in salt and extract. Cool; pour into airtight containers. Refrigerate Raspberry-Almond Jam in airtight containers up to six weeks.
Apricot-Raspberry Jam

2 lb Apricots, Peeled, pitted, and mashed
1 pt Raspberries (2 Cups), mashed
6 cup Sugar
1/4 cup Lemon Juice
1 tbl Butter or Margarine
3 oz Liquid Fruit Pectin, 1 Pouch
Cooking Instructions:
In a large saucepot, combine the apricots and raspberries. Stir in the sugar, lemon juice, and butter. Bring to a boil, over high heat, stirring constantly. Add the pectin. Bring to a rolling boil and boil for 1 minute, stirring constantly. Spoon into jars prepared for cooked jam.
Blueberry Raspberry Jam

1 pt. blueberries (fresh or frozen, thawed)
1 qt. raspberries(fresh or frozen, thawed)
7 c. sugar
1 bottle pectin
Cooking Instructions:
Crush blueberries and raspberries together. Measure 4 cups of combined berries and add to kettle. Add pectin; heat to a rolling boil. Boil 1 minute. Add sugar; heat to full rolling boil. Remove skim; cool 5 minutes (to prevent berries floating to the top after bottling). Pour into prepared jars and seal.
Cran-Raspberry Jam

2 packages (10 ounces each) frozen sweetened raspberries, thawed
4 cups fresh or frozen cranberries
1 package (1-3/4 ounces) powdered fruit pectin
5 cups sugar
Cooking Instructions:
Drain raspberries, reserving juice; add enough water to juice to measure 1-1/2 cups. Pour into a large kettle. Add raspberries, cranberries and pectin; bring to a full rolling boil, stirring constantly. Stir in sugar; return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat; skim off any form. Pour into hot jars, leaving 1/4-in. headspace. Adjust caps. Process for 15 minutes in a boiling-water bath.
Cherry and Raspberry Jam

1 1/2 l Sweet cherries
50 ml Orange juice
25 ml Lemon rind
15 ml Grated orange rind
1 1/2 l Raspberries
1 l Sugar
A few drops almond extract
Cooking Instructions:
Pit and chop cherries. Add next three ingredients. Bring to boil & cook for 10 minutes, stirring frequently. Add raspberries and sugar. Bring to a boil, stirring frequently. Boil to jam stage (15 minutes or so). Remove from heat, stir and skim for 5 minutes. Pour into hot, sterile jars and seal.
Low Sugar Red Raspberry Jam

3 lbs raspberries
1/2 cup water
2 1/2 cups sugar
Pomona's Universal Pectin
Cooking Instructions:
In a stainless steel pot, combine raspberries (whole, do not mash them) and water. Begin heating on medium high heat. Stir occasionally, then frequently as the fruit gets hot. In a small bowl, combine 1 teaspoon of Pomona's pectin with 2/3 cup of the sugar. Mix thoroughly. When the fruit reaches 200°F (use a candy thermometer) reduce heat to low. Slowly sprinkle in the pectin mixture while stirring. A sifter with a squeeze handle works well. Stir the fruit/pectin mix for 3 minutes. Maintain temperature at 185°F to 195°F. Do not boil. If the mixture seems very thick, add a little more water. Add the balance of the sugar while stirring. The sugar will cool the mixture. Heat as necessary to keep the jam at about 185°F. Adjust the heat to hold the jam at the filling temperature of 185°F. Skim off any foam and fill fill into sterile jars, leaving hot headspace of 1/4 inch. Headspace will increase as jam cools and shrinks. Cap each jar immediately after it is filled. Process the filled jars in a boiling water bath for 5-10 minutes. The red raspberry jam will have better color if processed for only 5 minutes, but a shorter shelf life. After processing let the jars cool undisturbed for 12 hours.
Raspberry Freezer Jam

3 c Raspberries, cleaned and picked over
5 1/4 c Sugar
2 tb Lemon juice
1 pk Sure Jell fruit pectin
3/4 c Water
Cooking Instructions:
Put the raspberries into a large bowl and crush the fruit lightly with a fork or potato masher. Add the sugar and lemon juice. Set aside to allow the sugar to dissolve with the fruit for 10 minutes. Place the Sure Jell and water in a small saucepan and bring to a boil, stirring constantly. Boil for 1 minute, stirring all the time. The mixture will turn clear. Pour over the fruit mixture and stir well for about 3 minutes. Immediately spoon into clean clear plastic containers, leaving about 1/2-inch of space at the top to allow for expansion in the freezer. Seal with lids and let stand at room temperature for 24 hours. Freeze for up to 1 year. May be refrigerated for up to 1 month.
Raspberry Gooseberry Jam

2 cups tightly packed raspberries
2 cups tightly packed gooseberries, stems and tails removed
3 cups sugar
1 pinch salt
Cooking Instructions:
Mix fruit and sugar together in a 3 qt. or larger saucepan, stir and let stand until juice appears in the pan, about 10 minutes. If jam is to be canned, use this time to prepare jars and lids, according to manufacturer's instructions. Boil fruit and sugar to the "gel" stage, 212°F on a candy or instant-read thermometer. Remove from heat and put into prepared jars. If canning or freezing jam, leave 1/2" space at the top of each jar. Fasten lids and process in a boiling water bath for 5 minutes. (Save time and energy by using pan and hot water from sterilizing the jars). Leave jars in water bath until they cool slightly, then remove them to finish cooling. Check lids to make sure they've sealed and store in a cool dark place.
Raspberry Peach Jam

2 1/4 pounds (1 kg) peaches (ideally, white)
3/4 pound (300 g) raspberries
1 4/5 cup (800 g) sugar
The juice of a lemon
Cooking Instructions:
Blanch the peaches for a second or two in boiling water, then chill them in cool water, peel them, quarter them, and discard the pits. Rinse the raspberries, discarding any that are blemished, and gently pat them dry. Interlayer the fruit and sugar in a bowl and let it all sit for 12 hours. Transfer everything to a heavy-bottomed pot, and bring it to a boil over a moderate flame, stirring it occasionally. Skim the froth off the surface and cook with a slotted spoon over a lively flame, skimming and stirring, for about 15 minutes, or until it begins to thicken. A drop placed on a cool slanted plate will flow some, but not much, when it's ready.
Raspberry Rhubarb Jam

3 lb Rhubarb
2 1/2 c Sugar
1/2 c Water
2 Oranges, juice and rind
2 c Raspberries
Cooking Instructions:
Skin and cut rhubarb into 1/2 inch pieces. Add water and sugar, the orange juice and grated peel. Cook all together, stirring frequently to prevent scorching, for 30 minutes, or until clear. Put in sterile jelly glasses and seal.
Zucchini Raspberry Jam

6 c. ground zucchini
5 c. sugar
12 to 16 oz. raspberries
2 tbsp. lemon juice
6 oz. raspberry Jello
Cooking Instructions:
Cook zucchini, sugar and berries for 10 to 15 minutes. Add lemon juice. Remove from heat and add Jello. Stir and pour in jars. May be stored in refrigerator or frozen.


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