Raspberry And Rosé Jam Recipes

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RASPBERRY AND ROSé JAM



Raspberry and Rosé Jam image

Nothing says summer in the South of France like long, lazy outdoor meals prepared with lots of garden fresh produce, all accompanied by bottle of crisp, cold, dry Rosé wine. This classic French jam combines both! Make it when raspberries are in season, and open a jar of summer in the winter.

Provided by Tess Geer @dmsgrl

Categories     Jams & Jellies

Number Of Ingredients 5

8 cup(s) raspberries
2 cup(s) sugar
1/4 cup(s) dry rosé wine
1/4 teaspoon(s) butter (to keep foam down
1 package(s) fruit pectin, powdered

Steps:

  • In a large saucepan, combine all ingredients. Using a potato masher, crush the raspberries until completely broken down.
  • Bring mixture to a boil over high heat, stirring often with a wooden spoon. Once mixture reaches a full boil, add butter and reduce the heat to medium. Continue to cook and stir until jam has thickened, about 12 minutes. If you want a firmer set, return mixture to a hard boil and add pectin all at once. Continue to boil, stirring constantly, for one minute.
  • Fill hot, prepared jars. Run a spatula or knife around the inside of each jar to eliminate air bubbles. Thoroughly wipe the rim of each jar clean with a damp paper towel. Place lids. Tighten rings to fingertip tightness.
  • Process in a boiling water bath for 10 minutes. Remove to a clean dish towel away from direct sunlight. Allow to rest for 12 hours. Check for seal. Refrigerate or reprocess any unsealed jars. Sealed jars will keep for up to one year in a cool, dark cupboard. Once opened, jam will keep for up to three weeks in the fridge.

RASPBERRY MINT JAM



Raspberry Mint Jam image

I have so much mint growing in my yard that I add it to almost everything. What a revelation it was when it went in my raspberry jam-the mint really wakes up the raspberry flavor.-Laurie Bock, Lynden, Washington

Provided by Taste of Home

Time 30m

Yield 8 half-pints.

Number Of Ingredients 5

8 cups fresh raspberries
6-1/2 cups sugar
1/2 teaspoon butter
2 pouches (3 ounces each) liquid fruit pectin
1 cup minced fresh mint

Steps:

  • In a Dutch oven, combine raspberries, sugar and butter. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly. , Remove from heat; skim off foam. Stir in mint. Ladle hot mixture into eight hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition Facts : Calories 83 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 21g carbohydrate (20g sugars, Fiber 1g fiber), Protein 0 protein.

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