Indulge in the delightful flavors of summer with our exquisite Red Raspberry Jam recipes. Bursting with the vibrant essence of fresh raspberries, these homemade jams will elevate your breakfast toast, pastries, and desserts to new heights. Choose from our Classic Red Raspberry Jam, a timeless recipe that captures the essence of this beloved berry, or embark on a culinary adventure with our unique variations. From the tangy zest of Orange-Raspberry Jam to the luscious blend of Raspberry-Peach Jam, each recipe offers a symphony of flavors that will tantalize your taste buds. Experience the joy of preserving nature's bounty and savor the sweet memories of summer all year long with our Red Raspberry Jam collection.
Here are our top 3 tried and tested recipes!
RED RASPBERRY JAM
Make use of an abundance of fresh, seasonal raspberries with this jam recipe. Pro tip: liquid pectin can be substituted for the powdered pectin with no difference in results. Simply reverse the order in which the pectin and lemon juice are added.
Provided by Martha Stewart
Categories Entertaining Seasonal Summer Entertaining Summer Recipes
Yield Makes five 1/2-pint jars
Number Of Ingredients 4
Steps:
- Place a round wire rack in the bottom of a large stockpot. The rack should fit as snugly as possible and should stand 1/2 to 1 inch above the bottom of the pot. Wash five half-pint jars, lids, and screw bands with hot, soapy water; rinse well. Stand the glass jars on the rack, and add the lids; it's not necessary to add the screw bands. Fill the pot with enough water to cover jars by 1 to 2 inches; an additional 1 to 2 inches of space should remain below the rim of the pot so the water doesn't overflow. Cover, and bring the water to a simmer (180 degrees.; let the lids and jars simmer 10 minutes. (The lids and jars can continue to simmer until you're ready to fill them.)
- Using a wooden spoon, lightly crush raspberries in a large, heavy saucepan. Place the pan over high heat, and add pectin and lemon juice. Bring to a boil, stirring constantly. Slowly add sugar, stirring until dissolved. Return the mixture to a boil, and let cook for 1 minute. Remove from the heat.
- Using a jar lifter, remove a jar from the simmering water, and empty the water back into the stockpot. Place the jar on a clean surface, and insert a canning funnel. Using a ladle, pour the jam through the funnel into the jar; fill to within 1/4 inch of the rim. Remove the funnel; wipe the rim with a clean, damp towel. Using the tongs, lift a lid from the hot water; place the lid, sealant side down, on the filled jar. Screw down the band, and tighten firmly, being careful not to force it. With the lifter, stand the filled jar in the simmering water. Repeat with the remaining jam and jars, making sure the jars aren't touching the sides of the pot and are spaced about 1 inch apart.
- Raise the heat to high, cover the stockpot, and bring the water to a boil. Process the jars in the boiling water for 10 minutes. Remove the jars from the water bath with the jar lifter, and transfer them to a wire rack to cool for 24 hours. As the jam cools, a vacuum will form inside the jar, sealing it; you might hear a popping sound. A slight indentation in the lid indicates the vacuum seal; the lid should not flex up and down when pressed firmly with a finger. Store in a cool, dry, dark place for up to 1 year.
RED RASPBERRY-ORANGE JAM
This is a fruity and not too sweet red raspberry jam that you can make with fresh or frozen raspberries in the winter when oranges are in season. It is also delicious with pancakes.
Provided by hilde
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time P1DT25m
Yield 112
Number Of Ingredients 5
Steps:
- Inspect 7 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
- Add raspberries to a blender or food processor; blend until smooth. Pour into a large saucepan.
- Cut off orange zest and finely chop. Add to the saucepan with the raspberries. Segment oranges and remove all the white pith, seeds, and fibrous membranes. Cut orange filets into small pieces; you should have 2 cups. Combine orange pieces with lemon juice in a bowl and mix. Add orange pieces and 1/4 cup sugar to the saucepan with the raspberries.
- Stir in pectin and slowly bring to a full rolling boil. Add remaining sugar and stir to dissolve. Return to a full rolling boil on high heat and boil for exactly 1 minute, stirring constantly. Skim off any foam with a ladle or a large spoon.
- Remove from heat and ladle jam into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Nutrition Facts : Calories 29.8 calories, Carbohydrate 7.7 g, Fiber 0.3 g, Sugar 7.4 g
RED RASPBERRY JAM WITH LEMONGRASS
If you like your raspberry jam seedless, you need more berries. You can also strain only half of the raspberries to remove some of the seeds.
Provided by GabiL
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 30m
Yield 56
Number Of Ingredients 4
Steps:
- Inspect 7 half-pint jars for cracks and rings for rust; discard any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
- Place berries in a large pot and bring to a boil over medium heat until they release their juice. Press all or half of the berries through fine mesh strainer to remove the seeds, if desired. Measure exactly 5 cups raspberry pulp and return to the empty pot.
- Add lemongrass and pectin to the pot with the raspberries. Slowly bring mixture to a full rolling boil. Add sugar and stir to dissolve. Return to a full rolling boil on high heat and boil for exactly 1 minute, stirring constantly. Skim off any foam with a ladle or a large spoon. Remove the lemongrass.
- Pack raspberry jam into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Nutrition Facts : Calories 64.6 calories, Carbohydrate 16.5 g, Fat 0.1 g, Fiber 1.2 g, Protein 0.2 g, Sugar 15.1 g
Tips:
- Choose the right raspberries: Use fresh, ripe raspberries for the best flavor. Overripe or bruised berries will not make good jam.
- Prepare your jars and lids: Before you start making the jam, wash and sterilize your jars and lids. This will help to prevent spoilage.
- Use a large pot: You will need a large pot to make the jam. A Dutch oven or stockpot is a good option.
- Don't overcook the jam: Overcooked jam will be thick and syrupy. Cook the jam until it reaches a thick, spreadable consistency.
- Test the jam for doneness: To test the jam for doneness, place a small amount on a cold plate. If the jam wrinkles when you push it with your finger, it is ready.
- Let the jam cool before storing: Let the jam cool completely before storing it in jars. This will help to prevent spoilage.
- Store the jam in a cool, dark place: Store the jam in a cool, dark place, such as a pantry or cupboard. The jam will keep for up to a year.
Conclusion:
Red raspberry jam is a delicious and versatile condiment that can be used in a variety of ways. It is perfect for spreading on toast, waffles, or pancakes. It can also be used as a filling for pies, tarts, and cookies. Red raspberry jam is also a great addition to ice cream, yogurt, and oatmeal. If you are looking for a delicious and easy-to-make jam, red raspberry jam is a great option.
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