RASPBERRY DRIZZLE RECIPES

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HOMEMADE RASPBERRY JAM RECIPE | BBC GOOD FOOD



Homemade raspberry jam recipe | BBC Good Food image

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

1kg raspberry
juice of 1 lemon
1kg bag jam sugar (the one with pectin added)

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 THUMBPRINT COOKIES RECIPE - PILLSBURY.COM



Raspberry Thumbprint Cookies Recipe - Pillsbury.com image

Our latest and greatest holiday cookie hack? Amping up our sugar cookie dough with cream cheese. It’s unbelievably tasty in this easy raspberry thumbprint.

Provided by Pillsbury Kitchens

Total Time 1 hours 30 minutes

Prep Time 25 minutes

Yield 38

Number Of Ingredients 7

1 roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
3 oz cream cheese, softened
1/2 cup all-purpose flour
2 teaspoons lemon zest
1/3 cup seedless raspberry jam
1 cup powdered sugar
4 to 5 teaspoons lemon juice

Steps:

  • Heat oven to 350°F. Line large cookie sheets with cooking parchment paper.
  • In large bowl, break up cookie dough. Add cream cheese, flour and lemon zest; stir with spoon or hands until well blended.(DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.)
  • Shape dough into 38 (1 1/4-inch) balls. Place 2 inches apart on cookie sheets. Press thumb into center of each cookie to make indentation, but do not press all the way to the cookie sheet.
  • Bake 12 to 14 minutes or until edges are golden brown. Immediately remake indentation in each cookie with end of wooden spoon. Spoon rounded 1/4 teaspoon jam into each indentation. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes.
  • Meanwhile, in small bowl, stir powdered sugar and lemon juice, adding lemon juice until desired drizzle consistency. Drizzle over cooled cookies. Store in airtight container.

Nutrition Facts : Calories 90 , CarbohydrateContent 14 g, CholesterolContent 0 mg, FatContent 1/2 , FiberContent 0 g, ProteinContent 0 g, SaturatedFatContent 1 1/2 g, ServingSize 1 Cookie, SodiumContent 50 mg, SugarContent 9 g, TransFatContent 0 g

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CHOCOLATE RASPBERRY CAKE RECIPE: HOW TO MAKE IT
Whenever I make this chocolate raspberry cake, I get rave reviews. It's impressive, and the raspberry filling is wonderful. —Marlene Sanders, Paradise, Texas
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