SURPRISE RASPBERRY JAM
I've made this jam for many years and no one has been able to guess the secret ingredient -tomatoes! Everyone swears it tastes just like fresh raspberry jam! -Elizabeth Baker, Birdsboro, Pennsylvania
Provided by Taste of Home
Time 50m
Yield about 5-1/2 cups.
Number Of Ingredients 4
Steps:
- Rinse three clean 1-pint plastic containers with lids with boiling water. Dry thoroughly., In a large saucepan, combine tomatoes, sugar and lemon juice. Cook and stir over high heat until mixture comes to a boil. Reduce heat; simmer, uncovered, 25 minutes. Remove from heat. Skim off foam if necessary. Add gelatin; stir until completely dissolved., Immediately fill all containers to within 1/2 in. of tops. Cool to room temperature, about 1 hour. Wipe off top edges of containers; cover with lids. Let stand at room temperature 3 hours or until set, but not longer than 24 hours., Jam is now ready to use. Refrigerate up to 3 weeks or freeze up to 12 months. Thaw frozen jam in refrigerator before serving.
Nutrition Facts : Calories 82 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 6mg sodium, Carbohydrate 21g carbohydrate (20g sugars, Fiber 0 fiber), Protein 0 protein.
BUDGET BERRY JAM
Need another way to use green tomatoes? Puree them and heat with sugar and fruit flavored gelatin (use your favorite flavor!) and you've got freezer jam.
Provided by SUZQ
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 25m
Yield 32
Number Of Ingredients 3
Steps:
- In a large saucepan over medium-high heat combine tomato pulp and sugar; bring to a boil. Reduce heat and simmer for 20 minutes, stirring occasionally.
- Remove from the heat and stir in the gelatin mix. Stir until the gelatin is completely dissolved. Pour into hot sterilized jars and seal. When jars are cool put them in the freezer.
Nutrition Facts : Calories 122.2 calories, Carbohydrate 31 g, Fiber 0.2 g, Protein 0.7 g, Sodium 16.4 mg, Sugar 25.9 g
SURPRISE RASPBERRY JAM
As requested, found this one in Country Woman Magazine, by Elizabeth Baker. I haven't tried this one yet, but it sounds interesting. You could substitute strawberry gelatin for raspberry.
Provided by Martina
Categories Vegetable
Time 50m
Yield 5 1/2 cups
Number Of Ingredients 4
Steps:
- In a large saucepan, combine the tomatoes, sugar and lemon juice.
- Cook and stir over high heat until mixture comes to a boil.
- Reduce heat; simmer, uncovered for 25 minutes.
- Remove from the heat.
- Skim off foam if necessary.
- Stir in gelatin until completely dissolved.
- Pour into sterilized jars; and seal.
- I usually process in boiling water bath for 5 minutes.
- Or refrigerate for up to 3 weeks without processing.
Nutrition Facts : Calories 710.7, Fat 0.3, SaturatedFat 0.1, Sodium 152.1, Carbohydrate 180, Fiber 2, Sugar 176.3, Protein 3.9
RASPBERRY JAM
In just under an hour and with only three ingredients, you can make a batch of raspberry jam that's bursting with flavor and color. We found that macerating the berries prior to cooking helps release more of their natural fruit pectin, eliminating the need for any additional thickener. Serve the jam on toast, as part of a cheese board or over yogurt or even ice cream.
Provided by Food Network Kitchen
Categories condiment
Time 40m
Yield 2 1/2 cups
Number Of Ingredients 3
Steps:
- Toss the raspberries, sugar and lemon zest and juice in a medium saucepan to combine, then mash slightly to release some of the berry juice. Set aside for 10 minutes to allow the raspberries to macerate and the sugar to dissolve. Meanwhile, place a small plate in the freezer to chill; this will be used to test the doneness of the jam.
- Place the saucepan over medium-high heat. Bring the mixture to a boil and then reduce the heat to medium, stirring frequently. Continue to cook until the jam becomes thick and syrupy, about 25 minutes. To test doneness, place a small amount of the jam onto the chilled plate and freeze for 2 minutes. Drag your finger or spoon through it. If the jam holds its shape and thickness, the jam is done; remove from the heat. If it's runny, continue to cook and test again in 5-minute increments. Once the jam has reached the right consistency, transfer to jars and cool completely before storing, covered tightly. Jam will keep in the refrigerator up to 6 months.
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