JAM BERRY RECIPES
OLD-FASHIONED RASPBERRY JAM RECIPE RECIPE | EPICURIOUS
The intense raspberry flavor of this jam makes it a longtime favorite. Warming the sugar beforehand keeps the jam boiling evenly and ensures success.
Provided by Eleanor Topp
Yield Makes 4 cups (1 L)
Number Of Ingredients 2
Steps:
- Place sugar in an ovenproof shallow pan and warm in a 250°F (120°C) oven for 15 minutes. (Warm sugar dissolves better.)
- Place berries in a large stainless steel or enamel saucepan. Bring to a full boil over high heat, mashing berries with a potato masher as they heat. Boil hard for 1 minute, stirring constantly.
- Add warm sugar, return to a boil, and boil until mixture will form a gel (see tips, below), about 5 minutes.
- Ladle into sterilized jars and process as directed for Shorter Time Processing Procedure .
- Tip: To make a small boiling-water canner, tie several screw bands together with string or use a small round cake rack in the bottom of a large covered Dutch oven. Be sure the pan is high enough for 2 inches (5 cm) of water to cover the jars when they are sitting on the rack.
LUSCIOUS BLUEBERRY JAM RECIPE: HOW TO MAKE IT
This perfectly spreadable blueberry jam boasts a beautiful dark color with a sweet, seasonal flavor. —Karen Haen, Sturgeon Bay, Wisconsin
Provided by Taste of Home
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 8 cups.
Number Of Ingredients 4
Steps:
- Rinse five 1-cup plastic or freezer-safe containers and lids with boiling water. Dry thoroughly.
Mash blueberries; transfer to a Dutch oven. Add lemon juice; stir in pectin. Bring to a full rolling boil over high heat, stirring constantly., Stir in sugar; return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat; skim off foam. Ladle into containers and cool to room temperature, about 1 hour. , Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate for up to 3 weeks or freeze for up to 12 months.
Nutrition Facts : Calories 95 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 0 sodium, CarbohydrateContent 25g carbohydrate (24g sugars, FiberContent 0 fiber), ProteinContent 0 protein.
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RASPBERRY JAM RECIPE - BBC FOOD
Homemade raspberry jam is so delicious and so easy - you just need equal parts of raspberries and sugar and a watchful eye. You could use other soft fruit too, such as strawberries, blackcurrants or a mixture.
Equipment and preparation: You will need three clean 300ml/10fl oz jars with lids.
From bbc.co.uk
Reviews 4
From bbc.co.uk
Reviews 4
- Sealed jars can be kept in the cupboard for months, although after six months the flavour begins to deteriorate.
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EASY SKILLET BACON JAM RECIPE - TABLESPOON.COM
Craft this versatile condiment at home on your stovetop using ingredients you probably already have in your kitchen.
From tablespoon.com
Total Time 45 minutes
Calories 110 per serving
From tablespoon.com
Total Time 45 minutes
Calories 110 per serving
- Cool completely, then transfer to a food processor. Pulse until well chopped, but not pasty. Store in an airtight container in the fridge for up to 3 weeks. Yields 16 servings of 1 tablespoon each.
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APPLE PIE JAM RECIPE: HOW TO MAKE IT
Although I've been canning for years, I've never found a good apple pie jam recipe, so I created this one. My husband of 41 years and I love this jam so much because it tastes just like apple pie…without the crust! —Audrey Godell, Stanton, Michigan
From tasteofhome.com
Reviews 4.6
Total Time 40 minutes
Calories 76 calories per serving
From tasteofhome.com
Reviews 4.6
Total Time 40 minutes
Calories 76 calories per serving
- In a Dutch oven, combine apples and water. Cover and cook slowly until tender. Measure 4-1/2 cups apples; return to the pan. (Save remaining apple mixture for another use or discard.) , Stir in 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 spices. Carefully ladle hot mixture into seven 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 10 minutes. Remove jars and cool.
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MARY BERRY CHRISTMAS CAKE | MARY BERRY RECIPES
Try Mary Berry's delicious classic Christmas cake recipe. Find the best Mary Berry Christmas cake recipe here.
From redonline.co.uk
Total Time 5 hours 30 minutes
Category Christmas, baking
From redonline.co.uk
Total Time 5 hours 30 minutes
Category Christmas, baking
- Put all the dried fruit in a container, pour over the sherry and stir in the orange zest. Cover with a lid, and leave to soak for three days, stirring daily. Grease and line a 23 centimetre deep round tin with a double layer of greased greaseproof paper. Preheat the oven to 120ºC/gas mark 1. Measure the butter, sugar, eggs, treacle and almonds into a very large bowl and beat well. Add the flours and mixed spice and mix thoroughly until blended. Stir in the soaked fruit. Spoon into the prepared cake tin and level the surface. Bake in the centre of the preheated oven for four to four and a half hours or until the cake feels firm to the touch and is a rich golden brown. Check after two hours, and, if the cake is a perfect colour, cover with foil. A skewer inserted into the centre of the cake should come out clean. Leave the cake to cool in the tin. When cool, pierce the cake at intervals with a fine skewer and feed with a little extra sherry. Wrap the completely cold cake in a double layer of greaseproof paper and again in foil and store in a cool place for up to three months, feeding at intervals with more sherry. (Don't remove the lining paper when storing as this helps to keep the cake moist.) To make the almond paste, mix the ground almonds and sugars together in a bowl. Add the egg and almond essence. Knead with your hands in the bowl to form a stiff paste, but take care not to over-knead as this will make the paste oily. Wrap in clingfilm and store in the fridge for up to a week until required. Next, make the royal icing. Whisk the egg whites in a large bowl until they become frothy. Mix in the sifted icing sugar a tablespoonful at a time. You can do this with a hand-held electric whisk but keep the speed low. Stir in the lemon juice and glycerine and beat the icing until it is very stiff and white and stands up in peaks. Cover the surface of the icing tightly with clingfilm and keep in a cool place until needed. This can be made up to two days before you want to use it. Decorate the cake up to three weeks ahead of time. Stand the cake upside down, flat-side uppermost, on a cake board which is five centimetres larger than the size of the cake. Brush the sides and the top of the cake with the warm apricot jam. Liberally dust a work surface with icing sugar then roll out the almond paste to about five centimetres larger than the surface of the cake. Keep moving the almond paste as you roll, checking that it is not sticking to the work surface. Dust the work surface with more icing sugar as necessary. Carefully lift the almond paste over the cake using a rolling pin. Gently level and smooth the top of the paste with the rolling pin, then ease the almond paste down the sides of the cake, smoothing it at the same time. If you are careful, you should be able to cover the cake with no excess almond paste to trim but, if necessary, neatly trim excess almond paste from the base of the cake with a small sharp knife. Cover the cake loosely with baking parchment and leave for a few days to dry out before icing. Spread the royal icing evenly over the top and sides of the cake with a palette knife. For a snow-peak effect, use a smaller palette knife to rough up the icing. For smooth, flat icing, add slightly less icing sugar to the royal icing until it is just the consistency to gently run over the cake with the aid of a palette knife. Leave the cake loosely covered overnight for the icing to harden a little, then wrap or store in an airtight container in a cool place until needed. Decorate with ribbon, Christmas figures or anything that your family likes. Instead of covering with almond paste and royal icing, you could simply brush sieved, warmed apricot jam over the top of the cake, then arrange glace fruits and nuts over the jam. Brush again with jam. Remember to allow three days for marinating the fruit in sherry. This is essential to plump up and flavour the fruit. If you cut the soaking time, there will be surplus liquid, which will alter the texture of the cake. If you don't want to use alcohol, you could use the same quantity of orange juice. You should make this cake at least three weeks ahead of Christmas, for if eaten too early it is crumbly. This is not a very deep cake.
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