SWEET CHERRY-RASPBERRY JAM
Combine two of the season's favorite flavors; raspberry and sweet cherry.
Provided by Renee Pottle
Time 1h
Yield 5 jars
Number Of Ingredients 4
Steps:
- Add the all ingredients to a large Dutch oven.
- Slowly bring the mixture to a boil over medium heat stirring until the sugar is dissolved
- Turn the heat up a little and cook rapidly, stirring often to prevent sticking, until the jam reaches the gelling point.
- Use the plate method to check for gelling or use a digital thermometer. Gelling is reached at 220 degrees or 8 degrees above the boiling point of water.
- Spoon the hot jam into prepared jars, leaving ¼ inch headspace.
- Wipe the lip of each jar with a damp paper towel, top the jars with a lid and a lid ring.
- Process the jars in a water bath canner for 10 minutes. Remove and let cool completely
RASPBERRY JAM WITHOUT PECTIN
This is another 'lucky' situation when things turn for better. While making my raspberry jam, I totally forgot to add pectin. The result: exactly the same that if I did add some. Easier, simpler, and less risky than adding pectin to it.
Provided by Francine Lizotte Club Foody
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 8h30m
Yield 56
Number Of Ingredients 3
Steps:
- Bring raspberries to a boil in a very large pot. Cook for 4 minutes. Add sugar and lemon juice; stir well. Bring back to a boil, stirring constantly. Cook for another 4 minutes.
- Remove pot from heat and pour jam into sterilized jars, leaving 1/4-inch of space at the top. Seal and transfer jars into a boiling water bath. Make sure jars are covered with at least 1 inch of water; let sit for 5 minutes. Lift jars and let them cool in a draft-free place without touching, 8 hours to overnight.
Nutrition Facts : Calories 59.7 calories, Carbohydrate 15.3 g, Fiber 0.6 g, Protein 0.1 g, Sugar 14.7 g
B.C. CHERRY AND RASPBERRY PRESERVES
Make and share this B.c. Cherry and Raspberry Preserves recipe from Food.com.
Provided by Dancer
Categories Raspberries
Time 3h35m
Yield 4 (8 oz) jars
Number Of Ingredients 4
Steps:
- Stem and pit the cherries; you should have 4 cups.
- In a large bowl, stir together the cherries, raspberries and sugar.
- Let stand at room temperature, stirring occasionally, for 2 hours.
- Pour the fruit into a wide, shallow, nonreactive saucepan and stir in the lemon juice. Cook over moderate heat, stirring occasionally, for 30 to 40 minutes until the mixture looks thickened and glazed.
- Remove a table-spoon of the preserves to a small saucer and chill in the freezer for 5 minutes.
- Run your finger through the mixture; if it wrinkles, it is ready to jar.
- If it is not ready, continue cooking for 5 more minutes and repeat the test. Sterilize four 8-ounce canning jars by washing and rinsing them in the dishwasher without detergent; keep them warm in a 250 degrees F oven.
- Pour boiling water over the jar lids to soften the rubber seals.
- Ladle the hot preserves to within 1/2 inch of the rims of the jars.
- Wipe the rims and seal with the hot lids and metal bands.
- Let cool to room temperature, then refrigerate for several weeks.
- Or, to store longer, process in a water bath.
Nutrition Facts : Calories 950, Fat 2, SaturatedFat 0.1, Sodium 2.5, Carbohydrate 241.3, Fiber 20.8, Sugar 215, Protein 5.4
CHERRY-RASPBERRY CONSERVE
Make and share this Cherry-Raspberry Conserve recipe from Food.com.
Provided by PalatablePastime
Categories Sauces
Time 55m
Yield 4 cups
Number Of Ingredients 3
Steps:
- Pit cherries.
- Mix together cherries, raspberries and sugar in a large saucepan and cook over medium heat until thickened, about 15-20 minutes, stirring frequently.
- Pour into sterilized jars to within 1/2 inch of rim.
- Place on cap and firmly attach band.
- Process in boiling water bath for 10 minutes.
Nutrition Facts : Calories 680.4, Fat 0.8, SaturatedFat 0.1, Sodium 26.2, Carbohydrate 173.5, Fiber 8, Sugar 163.9, Protein 3.6
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RASPBERRY CHERRY CONSERVE - HOMESPUN SEASONAL LIVING
From homespunseasonalliving.com
Estimated Reading Time 2 mins
- Combine everything into a jam pot and cook, stirring often until the gel point is reached. Raspberries and cherries have a good amount of natural pectin if you let this cook long enough you won't need to add commercial pectin. It took me about 20 minutes to reach gel stage.
- Pour the jam into hot, sterile jars. Leave 1/4" headspace. Process in a boiling water bath for 10 minutes, adding appropriate time for your elevation.
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