RASPBERRY JAM DESSERT RECIPES
RASPBERRY JAM RECIPE - BETTYCROCKER.COM
Get jammin' with this super-easy fruit spread!
Provided by Betty Crocker Kitchens
Total Time 16 minutes
Prep Time 10 minutes
Yield 6
Number Of Ingredients 6
Steps:
- Mix raspberries, sugar, lemon peel and lemon juice in large bowl. Let stand at room temperature 10 minutes, stirring occasionally.
- Mix water and pectin in 1-quart saucepan. Heat to boiling, stirring constantly. Boil and stir 1 minute. Pour hot pectin mixture over raspberries; stir 3 minutes or until slightly thickened.
- Immediately spoon into freezer containers, leaving 1/2-inch headspace. Wipe rims of containers; seal. Let stand at room temperature 24 hours. Store in refrigerator up to 3 weeks or in freezer up to 6 months. Thaw frozen jam and stir before serving.
Nutrition Facts : Calories 50 , CarbohydrateContent 12 g, CholesterolContent 0 mg, FiberContent 0 g, ProteinContent 0 g, SaturatedFatContent 0 g, ServingSize 1 tablespoon, SodiumContent 0 mg
RASPBERRY JAM RECIPE - HOW TO MAKE RASPBERRY JAM
Steps:
- In a medium saucepan over medium heat, combine raspberries, sugar, and lemon juice. Cook, stirring frequently, until mixture is boiling. Reduce heat to medium-low and simmer, stirring frequently. Cook until mixture has thickened and leaves a trail behind your spoon when you stir. This should take somewhere between 12 and 15 minutes. When jam has thickened, remove from heat and transfer to a clean glass jar. Let cool completely before covering and refrigerating.
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RASPBERRY JAM RECIPE - BETTYCROCKER.COM
Get jammin' with this super-easy fruit spread!
From bettycrocker.com
Reviews 4
Total Time 16 minutes
Calories 50 per serving
From bettycrocker.com
Reviews 4
Total Time 16 minutes
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- Immediately spoon into freezer containers, leaving 1/2-inch headspace. Wipe rims of containers; seal. Let stand at room temperature 24 hours. Store in refrigerator up to 3 weeks or in freezer up to 6 months. Thaw frozen jam and stir before serving.
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