RASPBERRY LEMON JAM 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 JAM RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK



Raspberry Jam Recipe | Food Network Kitchen | Food Network image

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

Total Time 40 minutes

Cook Time 10 minutes

Yield 2 1/2 cups

Number Of Ingredients 3

4 cups fresh raspberries (about four 6-ounce containers)
2 cups sugar
Zest of 1 lemon plus 1 tablespoon lemon juice

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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