How do imake raspberry jam or preseve raspberies?!
Answers:
5 cups red raspberries, crushed (you'll need about 4 pints of fresh berries)
7 cups sugar
1 box of store-bought pectin or 1/3 cup bulk pectin
Clean and sanitized jelly jars, lids, and bands
Funnel with wide mouth and insert
Large bowl
Potato masher
Glass or plastic measuring cup with spout
Large Dutch oven or pot (6 to 8-quart)
Small saucepan with water
Stirring spoon
Sieve
Pincers (kitchen utensil)
Ladle
Clean dish towel
Oven mitts
Apron (I always wear one – red raspberries can stain clothing)
Step1 Wash all of your jelly jars and bands either by hand or in the dishwasher!. Do NOT put your lids in the dishwasher!. Once the jars are clean and dry, place them upright in a deep pan!.
Step2Preheat the oven to 150 degrees Fahrenheit!. Place the jars into the oven to sanitize them completely!.
Step3 While your jars are sanitizing in the oven, prepare the red raspberries!. It is best to use fresh fruit that is ripe, but not overripe!. Crush the red raspberries using a potato masher!. You'll need 5 cups for one batch of jam!. Measure your fruit using a liquid, glass or plastic, measuring cup with a spout!. If you prefer your jam without some of the seeds, use a sieve to remove ? of the pulp!.
Step4Fill the small saucepan ? full with water!. Bring the water to a boil!. Place the lids into the water, cover, and allow the lids to sit in the hot water until you are ready to seal the jars!.
Step5 Measure the 7 cups of sugar into a large bowl!. Set aside!.
Step6 Place your crushed red raspberries into the large Dutch oven!. Add your pectin!. also add ? teaspoon butter or margarine to help keep the mixture from foaming during the boiling process!. Bring the entire mixture to a full rolling boil!. A rolling boil means that the mixture continues to boil even when it is stirred!. Stir the mixture constantly!.
Step7As soon as the rolling boil is achieved, pour in the entire 7 cups of sugar!.
Step8Return the mixture to a rolling boil and boil for exactly one minute!. I never use a timer, just a clock since I don’t want to quit stirring!.
Step9After one full minute at a rolling boil, remove the red raspberry jam mixture from the heat!. Using a large spoon, remove any foam from the top!.
Step10It's time to fill your jars with delicious red raspberry jam! Remove your heated jars from the oven using oven mitts!. It's important to fill and seal the jars as quickly as possible!. Insert the wide mouth funnel into the first jelly jar!. Using the ladle, fill the jar to 1/8 inch from the top of the jar mouth!. Wipe the jar rim and thread completely!. Cover the jar quickly with a flat lid (using pincers and heated lids in the saucepan)!. Screw the bands on tightly!. Do this with all the red raspberry jam mixture!.
Step11Invert the jars for 5 minutes and then turn them upright!. The jars and jam inside will slowly cool!. As this happens, you should hear "popping" noises!. This is the wonderful sound of the lids sealing the jam properly!. If for some reason a lid doesn't seal, put that jar into the refrigerator to use right away!. Opened jams can be stored in the refrigerator for up to three weeks!.
Step12Let the red raspberry jam stand at room temperature for roughly 24 hours!. Sealed jams should be stored in a dark and dry place away from direct sunlight!. They can be stored for up to one year!Www@FoodAQ@Com
7 cups sugar
1 box of store-bought pectin or 1/3 cup bulk pectin
Clean and sanitized jelly jars, lids, and bands
Funnel with wide mouth and insert
Large bowl
Potato masher
Glass or plastic measuring cup with spout
Large Dutch oven or pot (6 to 8-quart)
Small saucepan with water
Stirring spoon
Sieve
Pincers (kitchen utensil)
Ladle
Clean dish towel
Oven mitts
Apron (I always wear one – red raspberries can stain clothing)
Step1 Wash all of your jelly jars and bands either by hand or in the dishwasher!. Do NOT put your lids in the dishwasher!. Once the jars are clean and dry, place them upright in a deep pan!.
Step2Preheat the oven to 150 degrees Fahrenheit!. Place the jars into the oven to sanitize them completely!.
Step3 While your jars are sanitizing in the oven, prepare the red raspberries!. It is best to use fresh fruit that is ripe, but not overripe!. Crush the red raspberries using a potato masher!. You'll need 5 cups for one batch of jam!. Measure your fruit using a liquid, glass or plastic, measuring cup with a spout!. If you prefer your jam without some of the seeds, use a sieve to remove ? of the pulp!.
Step4Fill the small saucepan ? full with water!. Bring the water to a boil!. Place the lids into the water, cover, and allow the lids to sit in the hot water until you are ready to seal the jars!.
Step5 Measure the 7 cups of sugar into a large bowl!. Set aside!.
Step6 Place your crushed red raspberries into the large Dutch oven!. Add your pectin!. also add ? teaspoon butter or margarine to help keep the mixture from foaming during the boiling process!. Bring the entire mixture to a full rolling boil!. A rolling boil means that the mixture continues to boil even when it is stirred!. Stir the mixture constantly!.
Step7As soon as the rolling boil is achieved, pour in the entire 7 cups of sugar!.
Step8Return the mixture to a rolling boil and boil for exactly one minute!. I never use a timer, just a clock since I don’t want to quit stirring!.
Step9After one full minute at a rolling boil, remove the red raspberry jam mixture from the heat!. Using a large spoon, remove any foam from the top!.
Step10It's time to fill your jars with delicious red raspberry jam! Remove your heated jars from the oven using oven mitts!. It's important to fill and seal the jars as quickly as possible!. Insert the wide mouth funnel into the first jelly jar!. Using the ladle, fill the jar to 1/8 inch from the top of the jar mouth!. Wipe the jar rim and thread completely!. Cover the jar quickly with a flat lid (using pincers and heated lids in the saucepan)!. Screw the bands on tightly!. Do this with all the red raspberry jam mixture!.
Step11Invert the jars for 5 minutes and then turn them upright!. The jars and jam inside will slowly cool!. As this happens, you should hear "popping" noises!. This is the wonderful sound of the lids sealing the jam properly!. If for some reason a lid doesn't seal, put that jar into the refrigerator to use right away!. Opened jams can be stored in the refrigerator for up to three weeks!.
Step12Let the red raspberry jam stand at room temperature for roughly 24 hours!. Sealed jams should be stored in a dark and dry place away from direct sunlight!. They can be stored for up to one year!Www@FoodAQ@Com
RED RASPBERRY JAM
Yield: 6 Servings
3 c Finely mashed or sieved red
-raspberries
6 c Sugar
1 pk Powdered pectin
1 c 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!.Www@FoodAQ@Com
Yield: 6 Servings
3 c Finely mashed or sieved red
-raspberries
6 c Sugar
1 pk Powdered pectin
1 c 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!.Www@FoodAQ@Com
here is a much simpler recipe which i have used today!.
use the same amount of sugar as fruit place in a large pan (leave plenty of room as the mixture needs to be able to come to a rolling boil) melt the sugar on a low heat then bring to a rolling boil and let it boil for approx 7-10 minutes depending on the amount of fruit!. Whilst the mixture is boiling place a clean saucer/plate in your freezer!. Remove your mixture from the heat remove the plate from the freezer and take a spoonful of the mixture from the pan & place it on the plate, leave for 2 minutes & then lift the plate if the mixture does not run on the plate its reached the setting point so leave to cool for about 20 minutes and then place in sealed jars!.
If you want to store the fruit simply remove any storks and place in an airtight bag/container & freezeWww@FoodAQ@Com
use the same amount of sugar as fruit place in a large pan (leave plenty of room as the mixture needs to be able to come to a rolling boil) melt the sugar on a low heat then bring to a rolling boil and let it boil for approx 7-10 minutes depending on the amount of fruit!. Whilst the mixture is boiling place a clean saucer/plate in your freezer!. Remove your mixture from the heat remove the plate from the freezer and take a spoonful of the mixture from the pan & place it on the plate, leave for 2 minutes & then lift the plate if the mixture does not run on the plate its reached the setting point so leave to cool for about 20 minutes and then place in sealed jars!.
If you want to store the fruit simply remove any storks and place in an airtight bag/container & freezeWww@FoodAQ@Com
To make the jam mum in law says a pound of sugar to a pound of raspberries!. Cook on slow/low heat for 1!.5 to 2 hours!. South African recipe!. Preserve I've no idea!.!.!.Sorry!.Www@FoodAQ@Com
This will help you as it is years since I made any!.
http://www!.bbc!.co!.uk/food/recipes/databa!.!.!.Www@FoodAQ@Com
http://www!.bbc!.co!.uk/food/recipes/databa!.!.!.Www@FoodAQ@Com
Go buy a box of SureGel!. You'll need it to make jam!. The recipes are on/in the box!.Www@FoodAQ@Com
There is a few here
http://www!.therecipecafe!.com/Jams!.htmlWww@FoodAQ@Com
http://www!.therecipecafe!.com/Jams!.htmlWww@FoodAQ@Com