Raspberry Preserves Recipes

RASPBERRY PRESERVES

Steps:

• IF YOU HAVE FRESH RASPBERRIES: Remove and discard stems and damaged berries. Wash. Put in large pot.
• IF YOU HAVE FROZEN BERRIES: Zap for 4 to 5 minutes in microwave. Then put in pot (even if some are still iced up), along with all juice.
• Add water, stir carefully.
• Raise heat to high, bring to a boil, then cover pot, lower heat and simmer for 2 minutes. If using fresh, they should start to release their juice.
• Remove from heat.
• Take 6 tablespoons of liquid from the pot, put in a bowl.
• Whisk in the pectin powder all at once and then either the sugar or liquid stevia or honey, set aside.
• Add the calcium water to the pot.
• Return pot to the heat.
• Bring back to the boil.
• Add the pectin powder mixture a dollop at a time, stirring after each dollop to dissolve.
• Let cook for another 1 to 2 minutes when all the pectin mixture is in.
• Remove from heat.
• Ladle into 125 ml (4 oz) or quarter-litre (1/2 US pint / 8 oz) jars.
• Leave 1 cm ( 1/4 inch) headspace.
• Debubble, adjust headspace.
• Wipe jar rims.
• Put lids on.
• Process in a water bath or steam canner.
• Process either size jars for 10 minutes; increase time as needed for your altitude.

RASPBERRY JAM WITHOUT PECTIN

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.

STRAWBERRY RASPBERRY PRESERVES

Steps:

• In a large bowl, combine the strawberries, raspberries, sugar, orange zest and juice. Stir to combine and let macerate for 30 minutes.
• After 30 minutes, gently smash the fruit mixture to start breaking the fruit down.
• Remove one-quarter of the fruit mixture and PULSE (not puree) in the food processor and return it to the bowl.
• In a small saucepan, combine the pectin and 3/4 cup water. Bring the water to a boil and boil for 1 minute, no longer. Add to the fruit and stir for 3 to 4 minutes.
• Cover and place in the refrigerator to set for 2 hours or overnight.
• Serve with toast or homemade biscuits.

QUICK RASPBERRY JAM

Steps:

• In a large skillet, combine raspberries, sugar, lemon juice, and a pinch of salt. Cook over high, stirring, until sugar dissolves and mixture boils. Reduce to a rapid simmer and cook, stirring occasionally, until mixture thickens, 12 to 15 minutes. Transfer 3/4 cup jam to an airtight container. Using a fine-mesh sieve, strain remaining jam into container, pressing on solids. Discard seeds. Stir jam to combine: Let cool completely. Cover and refrigerate, up to 1 month.