STRAWBERRY RASPBERRY JAM
This actually was a mistake on my part when I was going to make raspberry jam and found out that I didn't have enough raspberries to make it. I'm almost glad that I didn't though because then I wouldn't have made this great recipe.
Provided by MizEmerilLagasse
Categories Raspberries
Time 25m
Yield 6 12ounce jars
Number Of Ingredients 6
Steps:
- You will also need 6 (12 ounces) jelly or jam jars, boiled or washed in HOT soapy water, then rinsed in HOT water Smash the raspberries and strawberries and place them in a large sauce pot with the water.
- Bring to a simmer over medium-high heat then add the sugars.
- Turn heat to high and bring to a rolling boil, stirring often.
- Quickly stir in the pectin and let boil for 1 minute, stirring constantly.
- Remove from the heat and ladle into the jars to about 1/2-inch from the top.
- Place the lids on tight and turn the jars upside-down for 15 minutes then turn them right side up.
- The jam will last for about 6 months in a cool, dark pantry and about 1 year in the refrigerator.
SURE.JELL STRAWBERRY-RASPBERRY JAM
Bring the strawberry jam fans and the raspberry jam lovers together with SURE.JELL Strawberry-Raspberry Jam. Let the strawberry-raspberry jam love begin!
Provided by My Food and Family
Categories Home
Time 45m
Yield Makes about 9 (1-cup) jars or 144 servings, 1 Tbsp. each.
Number Of Ingredients 4
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
- Stem and crush strawberries thoroughly, one layer at a time. Measure exactly 3 cups prepared strawberries into 6- or 8-qt. saucepot. Crush raspberries thoroughly, one layer at a time. Measure exactly 3 cups prepared raspberries into saucepot with strawberries.
- Stir pectin into prepared fruit mixture in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 11 g, Fiber 0 g, Sugar 10 g, Protein 0 g
RHUBARB, STRAWBERRY, RASPBERRY JAM
I got the recipe from the Ball Blue Book many, many years ago. It's a truly incredible jam. The strawberries can't be left whole because that's where the pectin is. The skins have to be broken.
Provided by Countrywife
Categories Jellies
Time 3h30m
Yield 16 pints
Number Of Ingredients 5
Steps:
- Slice the strawberries and rhubarb if using fresh fruit. Set aside.
- Mash and cook raspberries till they're soft and juicy. Strain through several layers of cheesecloth. Twist into a ball and SQUEEZE to get all the juice. Scrape the outside to get all the pulp. You don't need clear juice since this is jam. Skip this step if you don't mind the seeds.
- Put the strawberries, rhubarb, raspberries or strained juice and sugar in at least a 5 qt pan. Add water if needed to prevent scorching.
- Bring to a gentle simmer and cook to 220F on a candy/jelly thermometer or test for jelly by putting a couple of tablespoons on a saucer and letting it cool. Stir frequently.
- Ladle into hot canning jars. Cover with hot lids and bands.
- Process in a water bath for 20 minutes.
- Remove and allow to cool. Listen for the "pops".
TRI-BERRY JAM
My mother-in-law and I dreamed up this jam after we'd been picking blueberries one day. She wondered if blueberries, raspberries and strawberries would taste good together. So she made a test batch-and we quickly learned that they definitely did! Then I came up with my own version of the jam. I preserve everything from our garden! -Karen Maerkle, Baltic, Connecticut
Provided by Taste of Home
Time 30m
Yield about 6 pints.
Number Of Ingredients 6
Steps:
- Combine the berries and lemon juice in a stockpot; crush fruit slightly. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil 1 minute, stirring constantly. , Remove from the heat; skim off any foam. Carefully ladle hot mixture into hot pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.
Nutrition Facts : Calories 98 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 25g carbohydrate (24g sugars, Fiber 0 fiber), Protein 0 protein.
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STRAWBERRY RASPBERRY JAM - CAROLINE'S COOKING
From carolinescooking.com
Ratings 8Calories 27 per servingCategory Condiment
- Hull the strawberries and roughly dice. Put all of the ingredients in a small-medium saucepan and put on a medium heat. Stir as it heats to dissolve the sugar and break up the fruit a little as they soften. As it cooks, prepare your jar/jars - either warm in a low over a few minutes or submerge in boiling water to sterilize. Take care using tongs/gloves to handle as you remove.
- Bring the jam to a simmer, reduce the heat a little and simmer for approximately 15 minutes (or longer, as needed), stirring occasionally. It should become darker in color and thicker - when you stir a spoon through, it will take a bit longer to close in behind.
- Remove the pan from the heat, allow to cool a minute or two then skim off any foam. Transfer to your prepared clean jar(s) and put lid on while still hot. Leave to cool.
STRAWBERRY RASPBERRY JAM RECIPE - YOUR FOOD FANTASY
From yourfoodfantasy.com
5/5 (2)Total Time 50 minsCategory Condiment, Side DishCalories 3039 per serving
- Wash and pat dry the strawberries and Raspberries and chop the strawberries into small pieces. Take a glass jar to store the cooked jam in it and make it completely dry either putting it in oven for few minutes or keep it in sunlight for few hours.
- Take a non stick pan and keep it on low flame. Now add chopped strawberries, Raspberries and sugar to the pan and with the help of a masher slightly mash the fruits. Now raise the flame to medium and cook the jam until it reaches 1/2 of its quantity, stirring occasionally.
- Squeeze the juice from the lemon and add it to the jam and cook the jam for few more minutes. Now lets check the jam if it is cooked properly. Take water in a clear bowl and add a drop of little jam in it. If it sets at the bottom without dissolving in water, the jam is cooked.
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