WITHOUT A RECIPE RECIPES

RASPBERRY JAM WITHOUT PECTIN RECIPE | ALLRECIPES

Raspberry Jam without Pectin Recipe | Allrecipes image

This is another 'lucky' situation when things turn for better. While making my raspberry jam, I totally forgot to add pectin. The result: exactly the same that if I did add some. Easier, simpler, and less risky than adding pectin to it.

Provided by Francine Lizotte Club Foody

Categories Jams and Jellies

Total Time 8 hours 30 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 7 8-ounce jars

Number Of Ingredients 3

Ingredients

4 cups mashed raspberries
4 cups white sugar
1 tablespoon freshly squeezed lemon juice

Steps:

Bring raspberries to a boil in a very large pot. Cook for 4 minutes. Add sugar and lemon juice; stir well. Bring back to a boil, stirring constantly. Cook for another 4 minutes.
Remove pot from heat and pour jam into sterilized jars, leaving 1/4-inch of space at the top. Seal and transfer jars into a boiling water bath. Make sure jars are covered with at least 1 inch of water; let sit for 5 minutes. Lift jars and let them cool in a draft-free place without touching, 8 hours to overnight.

Nutrition Facts : Calories 59.7 calories, CarbohydrateContent 15.3 g, FiberContent 0.6 g, ProteinContent 0.1 g, SugarContent 14.7 g

OMELETTE RECIPE | JAMIE OLIVER BREAKFAST & BRUNCH RECIPES

Omelette Recipe | Jamie Oliver breakfast & brunch recipes image

Plain or with veggies, omelettes are really easy to knock together and super-satisfying.

Total Time 10 minutes

Yield 1

Number Of Ingredients 8

Ingredients

2 large free-range eggs
1 small knob of unsalted butter
1 small handful of grated Cheddar cheese (optional)
2 or 3 sprigs of fresh basil
1 handful of cherry tomatoes
olive oil
2 or 3 field-type mushrooms
olive oil

Steps:

1. For a basic omelette, crack the eggs into a mixing bowl with a pinch of sea salt and black pepper. Beat well with a fork.
2. Heat a small knob of butter in a small frying pan on a low heat, and once melted and bubbling, add the eggs and move the pan around to spread them out evenly.
3. When the omelette begins to cook and firm up, but still has a little raw egg on top, sprinkle over the cheese (if using). I sometimes grate mine directly on to the omelette.
4. Using a spatula, ease around the edges of the omelette, then fold it over in half. When it starts to turn golden brown underneath, remove the pan from the heat and slide the omelette on to a plate.
5. For a tomato and basil omelette, pick and roughly tear the basil leaves. Chop the tomatoes in half, then add to a hot frying pan with a small knob of butter, a drizzle of oil and a pinch of salt and pepper. Fry and toss around for 1 minute, then turn the heat down to medium and sprinkle over the basil leaves. Add the eggs and move the pan around to spread them out evenly. Continue as for the basic omelette.
6. For a mushroom omelette, quarter or roughly chop the mushrooms and add to a hot frying pan with a small knob of butter, a drizzle of oil and a pinch of salt and pepper. Fry and toss around until golden, then turn the heat down to medium. Add the eggs and move the pan around to spread them out evenly. When the omelette begins to cook and firm up, but still has a little raw egg on top, sprinkle over the Cheddar. Continue as for the basic omelette.

Nutrition Facts : Calories 321 calories, FatContent 27.6 g fat, SaturatedFatContent 12.5 g saturated fat, ProteinContent 19.4 g protein, CarbohydrateContent 0.1 g carbohydrate, SugarContent 0.1 g sugar, SodiumContent 1.7 g salt, FiberContent 0 g fibre

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