Raspberry Jam
2
liter crushed raspberries
1
liter sugar
Cook
raspberries uncovered for 10 minutes. Add sugar, stirring to
dissolve.
Bring to a boil, stirring frequently. Boil to jam stage (12
minutes)
& remove from heat. Stir & skim 5 minutes. Pour into hot,
sterilized
jars & seal.
Red Raspberry Jam
Red Raspberry Jam
3
cup finely mashed or sieved red raspberries
6
cup sugar
1
pkg powdered pectin
1
cup water
Combine
berries and sugar. Let stand about 20 minutes, stirring
occasionally.
Combine pectin and water in a small saucepan. Bring to a
boil;
boil 1 minute, stirring constantly. Add pectin to fruit mixture;
stir
3 minutes. Pour into can or freeze jars, leaving 1/2 inch head
space.
Adjust caps. Let stand until set, up to 24 hours. Freeze. Yield:
about
9 half pints.
Blackberry
Jam: Follow recipe for red raspberry jam, except reduce
sugar
from 6 cups to 5-1/2 cups.
Grape
Jam: Follow recipe for red raspberry jam, except seeds are
separated
after heating Concord Grapes. Crush grapes. Simmer grapes
without
adding water until grapes have softened. Put pulp through a
colander
or food mill before measuring.
Tart
Plum Jam: Follow recipe for Red Raspberry jam,
except
plums are pitted and put through a food chopper or blender
before measuring.Instant Raspberry Cordial Jam
12
oz raspberry jam
1
tablespoon to 2 chambord or other
1
raspberry liqueur
Stir
liqueur into jam; cover and refrigerate at least one day to allow
flavors to meld.Framboise Raspberry Jam
1
ingredients:
4
1/2 cup fresh raspberries
3
cup sugar
1/4
cup framboise
Servings:
makes 4 - 1/2 pint jars Notes: The combination of the delicacy
of
fresh raspberries and the mellow framboise (raspberry brandy) makes a
remarkable
jam. Use both as a spread and as a dessert garnish.
DIRECTIONS:
Place all ingredients in heavy saucepan over medium heat.
Bring
to a boil, stirring occasionally. When mixture comes to a boil, raise
heat
to high and cook, stirring constantly, for about 20 minutes. As
mixture
begins to thicken, watch carefully to prevent sticking. When
mixture
has reached a jam like consistency, immediately remove from heat.
Pour
into hot sterilized jars and vacuum seal (hot water bath method, or
can be refrigerated
up to 6 weeks). No-Cook Apple Raspberry Jam
3
cup fully ripe raspberries
1/2
cup finely ground peeled and cored apples
4
cup sugar
2
tablespoon fresh lemon juice
1
pouch liquid fruit pectin
Thoroughly
crush the berries, using a potato masher, sieve half of the
pulp
to remove some of the seeds, if desired; measure 1-1/2 cups of prepared
berries;
pour into a large bowl. Add apples. Add sugar to bowl; mix
well;let
stand 10 minutes. Add lemon juice and liquid fruit pectin to
bowl;
stir for 3 minutes. ( A few sugar crystals will remain) Ladle jam
into
clean containers, leaving 1/4 inch head space; cover with tight fitting
lids;
let stand at room temperature until set ( may take up to 24 hours)
store
in freezer. Jam can be stored in the refrigerator if used within 3
weeks. Makes 4-1/2
cups.