HOMEMADE RASPBERRY JAM RECIPE | BBC GOOD FOOD
If you are a jam-making novice, raspberry jam is a good one to start with as it’s so quick
Provided by Sara Buenfeld
Categories Afternoon tea, Breakfast, Condiment
Total Time 28 minutes
Prep Time 15 minutes
Cook Time 12 minutes
Yield Makes approx 1.6kg/3lb 8oz
Number Of Ingredients 3
Steps:
- Before you start, sterilise your jars (see tip below) and put a plate in the freezer to chill. Tip half the raspberries into a preserving pan and add the lemon juice. Mash the berries to a pulp over the heat with a potato masher, then leave to cook for 5 mins. Tip the cooked berries into a sieve over a bowl, then once all of the juice has drained off, firmly work the pulp through the sieve with a wooden spoon until you are left with just the seeds.
- Tip the juice and pulp back into the preserving pan and stir in the sugar. Heat gently, then add the remaining whole raspberries. Bring to the boil, then boil rapidly for 5 mins. Remove from the heat and drop a little jam onto the chilled plate. Now push your finger through it – it should wrinkle and look like jam. If it doesn’t, boil for 2 mins, then test again.
- The top of the jam may look like it has sediment on it, but I find that if you stir it well as it cools, a little of this disappears. Pour into the jars and seal. It will keep unopened for a year, although the lovely bright colour will darken a little. Once open, keep in the fridge.
Nutrition Facts : Calories 39 calories, CarbohydrateContent 10 grams carbohydrates, SugarContent 10 grams sugar
RASPBERRY JALAPENO JELLY RECIPE | ALLRECIPES
A sweet raspberry jam is livened up with spicy jalapeno peppers.
Provided by glimmer
Categories Jams and Jellies
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 1 pint
Number Of Ingredients 7
Steps:
- Sterilize jars and lids by immersing in boiling water for at least 5 minutes.
- In a saucepan, combine the raspberries, bell pepper, and jalapeno peppers with the sugar and cider vinegar. Bring to a boil over medium-high heat, and boil rapidly for 1 minute. Remove from heat and let stand for 5 minutes.
- Stir in the liquid pectin, and run the mixture through a strainer to remove bits of peppers. Pour the strained liquid into sterilized jars, and seal. Store in a cool dark place. Refrigerate after opening.
Nutrition Facts : Calories 76.5 calories, CarbohydrateContent 19.5 g, FiberContent 0.4 g, ProteinContent 0.1 g, SodiumContent 0.5 mg, SugarContent 19 g
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RASPBERRY JAM RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK
From foodnetwork.com
Reviews 5
Total Time 40 minutes
Category condiment
- 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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- Sealed jars can be kept in the cupboard for months, although after six months the flavour begins to deteriorate.
EASY RASPBERRY CHEESECAKE RECIPE | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 240 minutes
Calories 500 calories per serving
Line the base of a 20cm loose-bottomed round cake tin with greaseproof paper. Melt the butter in a saucepan and stir in the crushed biscuits. Stir until well coated in the butter. Tip the biscuit mixture into the base of the prepared tin and spread out. Pack the biscuit crumb into the base with a spoon and chill for 5 minutes.
Meanwhile, mix together the cream cheese, Greek yogurt, double cream, zest and juice of 1½ lemons and the caster sugar in a bowl. Fold in half the raspberries.
Remove the biscuit base from the fridge and spread the mixture over the top in an even layer. Return to the fridge and chill for at least 4 hours.
When ready to serve, remove the cheesecake from the fridge. Dip a knife in hot water and dry it before running around the inside of the tin. Unclip the tin and lift the cheesecake out. Remove the greaseproof paper and serve decorated with the remaining raspberries and dusted with icing sugar.
EASY RASPBERRY CHEESECAKE RECIPE | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 240 minutes
Calories 500 calories per serving
Line the base of a 20cm loose-bottomed round cake tin with greaseproof paper. Melt the butter in a saucepan and stir in the crushed biscuits. Stir until well coated in the butter. Tip the biscuit mixture into the base of the prepared tin and spread out. Pack the biscuit crumb into the base with a spoon and chill for 5 minutes.
Meanwhile, mix together the cream cheese, Greek yogurt, double cream, zest and juice of 1½ lemons and the caster sugar in a bowl. Fold in half the raspberries.
Remove the biscuit base from the fridge and spread the mixture over the top in an even layer. Return to the fridge and chill for at least 4 hours.
When ready to serve, remove the cheesecake from the fridge. Dip a knife in hot water and dry it before running around the inside of the tin. Unclip the tin and lift the cheesecake out. Remove the greaseproof paper and serve decorated with the remaining raspberries and dusted with icing sugar.
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RASPBERRY LEMON CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 4.5
Total Time 01 hours 35 minutes
Category Desserts
Calories 792 calories per serving
- For lemon curd, in a heavy saucepan, beat eggs and sugar. Stir in the lemon juice, butter and lemon zest. Cook and stir over medium-low heat for 15 minutes or until mixture is thickened and reaches 160°. Cool for 10 minutes. Press plastic wrap onto the surface of the curd and chill for 1-1/2 hours or until thickened., For cake, preheat oven to 350°. In a small bowl, dissolve gelatin in boiling water; set aside to cool., In a large bowl, cream butter, oil and 1-1/2 cups sugar until blended, about 5 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in gelatin mixture, lemon juice, lemon zest and extracts. Combine flour, baking powder and salt; add to the butter mixture alternately with milk, beating well after each addition., Pour batter into 3 greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes., In a microwave-safe bowl, combine lemonade concentrate and remaining sugar. Microwave, uncovered, on high for 2 minutes or until sugar is dissolved, stirring occasionally. Poke holes in warm cake layers with a fork; pour lemonade mixture over tops. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar, lemon juice, lemon zest and vanilla; beat until blended., To assemble, place 1 cake layer on a serving plate; spread with 6 tablespoons raspberry jam. Repeat. Top with remaining cake layer. Spread about 1/2 cup lemon curd over top of cake (save remaining curd for another use)., Spread frosting over sides of cake and pipe a shell border along the top and bottom edges. Garnish with raspberries if desired. Chill 1 hour.
WHITE CHOCOLATE RASPBERRY CHEESECAKE RECIPE: HOW TO M…
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Reviews 4.8
Total Time 01 hours 45 minutes
Category Desserts
Calories 403 calories per serving
- In a small bowl, combine the graham cracker crumbs, sugar and butter. Press onto the bottom of a greased 9-in. springform pan; set aside., In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour and vanilla. Add eggs; beat on low speed just until combined. Fold in the chips. Pour over crust. , In a microwave, melt raspberry jam; stir until smooth. Drop by teaspoonfuls over batter; cut through batter with a knife to swirl. , Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Place in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° for 80-85 minutes or until center is just set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and refrigerate overnight. Remove sides of pan.
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