I LOVE it! Ladle into hot sterile jars and water bath process for 15 minutes. At MOTHER EARTH NEWS for 50 years and counting, we are dedicated to conserving our planet's natural resources while helping you conserve your financial resources. Remove from heat. Process in a water bath canner for 15 minutes. Plus the cold spoon method, I even put my spoons in ice water and still never had 2 drops blend together. Happy to be guest posting while Karen gets some much needed R&R! Now, whether we could keep our serving size to 1 tablespoon is another question! 1Lb, 6oz fresh, firm red raspberries, washed and drained well (about 2 heaping pints) DID I FINISH MY HOUSE MAKEOVER? • 4-1/2 cups fresh or frozen blueberries We'd love to see your creations on Instagram, Facebook, and Twitter. Blueberry-Raspberry Jam with Allspice & Rum. Personally I prefer the stovetop method, as I can more precisely control the heat, lowering or raising it depending on the amount of water in the fruit. Jam-packed with flavor and guaranteed to turn your tongue blue! Once mixture achieves a full, rolling boil, add liquid pectin. Required fields are marked *. this is the first time that l made it and l put a small amount of pineapple and it is very good and this is the only recipe i will use from now on. If the consistency is good, proceed to the next step. • 4-1/2 cups fresh or frozen raspberries →Follow me on Instagram where I often make a fool of myself←. Once opened, store in refrigerator. Sounds perfectly simple. Also is this freezer jam? The one thing I want to point out that nobody ever seems to point out, I am using an electric stove. This is something I can totally do. When they say cook at high heat crank your burner all the way up. Cheese and Jam Pairings. Image. Well, it’s a used car. I just made this and it worked on my first try. https://www.cdkitchen.com/recipes/recs/7/blue-raspberry-jam153823.shtml Here I am, on a hot, sticky Friday night, the gentle rumble of a mountain thunderstorm calling outside, stirring jam and lifting jars in and out of a boiling cauldron. Well, to test doneness I usually pour a little of the jam on a saucer and place in the freezer. https://www.epicurious.com/.../views/old-fashioned-raspberry-jam-230700 And they look great seem great and the excess jar gelled perfect and taste out of this world! I put in one cup jars and it filled all four plus 1/4 another that I did not seal. Serving suggestions? Hi, thanks for stopping by. Berries and sugar, that’s it. Raspberry Limoncello Jam. This looks very tasty. (85 ml.) When I use the smaller jars I put them in pots that are either 3 1/2 inches high or 5 1/2 inches high. Adapted from Rachel Saunders | The Blue Chair Jam Cookbook | Andrews McMeel, 2010, This raspberry jam recipe is the simplest jam ever. Get that same hot, zippy flavor in everything from deviled eggs to enchiladas. Raspberry Preserves Not quick freezer jam. I still have some things to learn, though. This recipe delivers jam that isn’t too sweet and still tastes like fresh fruit! I did it Karen! Hand mash berries together. I don’t have the pint size though, I have the 8 oz. Not to be missed. As is always the case with Ashely, she provided me with the answer I was lookin’ for. ?? As I child growing up in Seattle, we had lots of raspberries that my mom painstakingly sieved through the fruit colander, and then again through cheesecloth. The jam is a beautiful magenta color, quite different from either raspberry or blueberry jam. Yet you’d never guess it from the taste. Happy canning everyone :). -2 pints (4 c.) blueberries, fresh or frozen, -1 pint (2 c.) raspberries, fresh or frozen. I was excited to try this recipe and followed it to the tea the first time. Rasberry seeds naturally have pectin inside them, that I never add pectin to my favorite Rasberry Preserves recipe below: The mixture may bubble up, but it will settle down and the sugar will dissolve. I let my jam sit for four or five minutes after it reaches the set stage, before I put it into the jars. Pre wash your jars (even if they're new) I've been making pectin free preserves with local fruit for years...strawberry and red raspberry in particular. No problem at all. I like to make things without using any item that I would not have access to when the world ends. 4 cups sugar 1. Canadian Subscribers - Click Here
Perfect sweetness for the jam. With the help of a canning funnel, ladle the jam into the jars, reserving 1/4-inch headspace. Just searched your fruit scone recipe and made those - not had a chance to taste them yet! * Percent Daily Values are based on a 2000 calorie diet. Return the spoon to the freezer for 3 to 4 minutes, then remove and carefully feel the underside of the spoon.