Jam Recipe What Is The Best Raspberry Jam Recipe?

What is the best raspberry jam recipe? - jam recipe

I have some raspberries and this year I have a lot of them. I make jam, but I've never done before, what should I do?

5 comments:

Kristy said...: Old Fashion

4 cups (1 L) granulated sugar
4 cups (1 L) raspberries

Preparation1. Place sugar in a shallow pan and heat to 250 ° F (120 ° C) for 15 minutes. (The sugar dissolves better when hot.)
2. Place fruit in a large stainless steel or enamel saucepan. Bring to a boil over high heat capacity, crushing the berries with a potato masher, and heat. Boiled for 1 minute, stirring constantly.

3. Add the warm sugar to the boil and boil until the mixture forms a gel (see tips below), about 5 minutes.

4. Pour into sterilized jars and process as directed in the internal processing time.

Tip: To make a small pot of boiling water, add several strips of screws on a wire rack or a small round cake base with a large Dutch oven covered. Make sure the pan is big enough for 2 inches (5 cm) of water in the glasses when they are sitting on the shelf to be covered.

Extra! Tips Epicurious:
• To determine whether the mixture forms a gel with the spoon test: Dip a metal spoon into cold HoTons of fruit. Immediately turn out and away from the steam and horizontally. At the beginning of cooking, the liquid flows into the light, the drops of syrup. Try again in a year or two minutes later - this is more difficult. The jam is ready when the drops are very strong, two run together before the fall of the spoon.

• "The intensity of this jam, because they no fruit pectin," says Topp. Pectin gel can jam, but it requires more sugar to dilute the natural flavors of the fruit. Jam without added pectin requires thorough cooking (see notes for free on the spoon, top), but the effort is worth it exceeded in a product with a deliciously fruity.; February 5, 2010 at 4:50 AM
Kristy said...: Old Fashion

4 cups (1 L) granulated sugar
4 cups (1 L) raspberries

Preparation1. Place sugar in a shallow pan and heat to 250 ° F (120 ° C) for 15 minutes. (The sugar dissolves better when hot.)
2. Place fruit in a large stainless steel or enamel saucepan. Bring to a boil over high heat capacity, crushing the berries with a potato masher, and heat. Boiled for 1 minute, stirring constantly.

3. Add the warm sugar to the boil and boil until the mixture forms a gel (see tips below), about 5 minutes.

4. Pour into sterilized jars and process as directed in the internal processing time.

Tip: To make a small pot of boiling water, add several strips of screws on a wire rack or a small round cake base with a large Dutch oven covered. Make sure the pan is big enough for 2 inches (5 cm) of water in the glasses when they are sitting on the shelf to be covered.

Extra! Tips Epicurious:
• To determine whether the mixture forms a gel with the spoon test: Dip a metal spoon into cold HoTons of fruit. Immediately turn out and away from the steam and horizontally. At the beginning of cooking, the liquid flows into the light, the drops of syrup. Try again in a year or two minutes later - this is more difficult. The jam is ready when the drops are very strong, two run together before the fall of the spoon.

• "The intensity of this jam, because they no fruit pectin," says Topp. Pectin gel can jam, but it requires more sugar to dilute the natural flavors of the fruit. Jam without added pectin requires thorough cooking (see notes for free on the spoon, top), but the effort is worth it exceeded in a product with a deliciously fruity.; February 5, 2010 at 4:50 AM
caroline ♥♥♥♥♥ said...: Ingredients
310g/11oz sugar
1 kg / 2 ¼ pounds of perfectly ripe raspberries
110g/4oz sugar mixed with 30g/1oz dry pectin
1 lemon, juice only

1. Jam: Place the sugar in a heavy based pan over medium heat, stirring constantly with a wooden spoon. Add raspberries and mix a little break. Cover with lid and boil rapidly for 5 minutes. Remove cover and cook for 5 minutes, until the temperature reaches ½ 100C/212F gas. Remove any impurities - we will eat when the kids! - Sprinkle the mixture of sugar and pectin, together with the lemon juice. Stir and cook for several minutes.
2. Test for setting point: check for setting point by a little marmalade on a cold plate and refrigerate for a few minutes. If the point is reached, the jam wrinkles when pressed with a finger. Pour jam into clean jars and seal with a funnel, preferably with a screw cap. Cool.
3. Sterilize jelly.: Place jars with lids Stylel In a large pot with cold water in the double layer of paper or fabric, or a cable network. (This prevents the container from direct heat to cook the bottom of the pan.) Bring to a gentle, then cook for 20-25 minutes after cooking. Remove from water with tongs and let cool. Dry, label and store in a cool, dark place. The jam keeps for a year, but once opened, it is advisable to refrigerate.; February 5, 2010 at 9:27 AM
caroline ♥♥♥♥♥ said...: Ingredients
310g/11oz sugar
1 kg / 2 ¼ pounds of perfectly ripe raspberries
110g/4oz sugar mixed with 30g/1oz dry pectin
1 lemon, juice only

1. Jam: Place the sugar in a heavy based pan over medium heat, stirring constantly with a wooden spoon. Add raspberries and mix a little break. Cover with lid and boil rapidly for 5 minutes. Remove cover and cook for 5 minutes, until the temperature reaches ½ 100C/212F gas. Remove any impurities - we will eat when the kids! - Sprinkle the mixture of sugar and pectin, together with the lemon juice. Stir and cook for several minutes.
2. Test for setting point: check for setting point by a little marmalade on a cold plate and refrigerate for a few minutes. If the point is reached, the jam wrinkles when pressed with a finger. Pour jam into clean jars and seal with a funnel, preferably with a screw cap. Cool.
3. Sterilize jelly.: Place jars with lids Stylel In a large pot with cold water in the double layer of paper or fabric, or a cable network. (This prevents the container from direct heat to cook the bottom of the pan.) Bring to a gentle, then cook for 20-25 minutes after cooking. Remove from water with tongs and let cool. Dry, label and store in a cool, dark place. The jam keeps for a year, but once opened, it is advisable to refrigerate.; February 5, 2010 at 9:27 AM
Holly said...: Fresh Raspberry Jam

3 C. finely crushed and sieved ripe red raspberries
6 c. Sugar
1 pkg. The fruit pectin powder
1 C. water

Combine berries and sugar. Let stand at room temperature for 20 minutes, stirring occasionally. Boil water and pectin quickly for 1 minute while stirring. Remove from heat. Add fruit and stir about 2 minutes.
Enter into a bowl, cover casting, too. Let stand at room temperature for 24 hours. If the jam is not set, refrigerate until it does. In the freezer. Is from 8 to 9 liters and a half.; February 5, 2010 at 4:00 PM

Jam Recipe What Is The Best Raspberry Jam Recipe?

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