Raspberry Preserves How To Make Homemade Raspberry Jam/preserves?

9:37 PM

How to make homemade raspberry jam/preserves? - raspberry preserves

How?


Posted by Mandy Chapple

3 comments:

pepsi_gr... said...

with equal parts, for example, a cup, a cup of sugar and raspberries


4 cups sugar 4 cups raspberries

1 ~ Use a large pot.

2 ~ When jam comes to a rolling boil will be in total twice the volume.

3 ~ Heat mashed berries until they boil over.

4 ~ Boil 2 minutes.

5 ~ Add sugar.

6 ~ stir well.

7 ~ Bring everything to a boil, stirring constantly cook for 2 minutes.

8 ~ Remove from heat.

9 ~ Whisk for 4 minutes Rotary

10 ~ Pour into sterilized jars and seal.

January 19, 2010 at 2:09 PM
raymond john a said...

Raspberry jam
What you need:

* 5 cups crushed red raspberries (you'll need about 4 liters of fresh fruit)
* 7 g sugar
* 1 box in the store bought pectin or 1 / 3 cup bulk pectin
* Cleaning and disinfecting of jelly-pots, lids and bands
* Funnel and put your mouth
* Large bowl
* Vegetable Mill
* A measuring cup with spout made of glass or plastic
* Dutch oven or large pot (6 to 8 liters)
* Small pot with water
* Spoons
Sieve * (optional - see step 1)
* Tongs (kitchen appliance)
* Spoon
* Cleaning Cloth
* Potholder
* Platform (always with one - red raspberry can stain clothing)

Step 1
Wash all the pots of jam bands and hand or dishwasher. Put the lid in the dishwasher. After the jars are clean and dry, place them upright in a deep pan.
Step 2
Preheat oven to 150 degrees Fahrenheit. Place the container in the oven to disinfect completely.
Step 3 \\ \\ \\ \\ \\ \\ \\ \\ u0026lt;br> Although the jars are sterilized in the oven, prepare the raspberry-red. It is better, fresh fruit that is ripe but do not use overripe. Grind the red raspberries with a potato masher. You have 5 cups jam a lot. Measure your fruit liquid, glass or plastic measuring cup with a spout. If you prefer your jam without some of these seeds, using a sieve to remove the half of the dough.
Step 4
Fill pot halfway with water. Bring water to a boil. Put the lid cover on the water and the lids in hot water to seal up the jars.
Step 5
Measure 7 cups sugar in a large bowl. Set aside.
Step 6:
Put your crushed raspberries in large Dutch oven. Add your pectin. Also add ½ teaspoon butter or margarine to help the mixture of foam during cooking. The mixture is cooking at any temperature. A cook and the mixture continues to cook when excited. Stir the mixture constantly.
Step 7
Once they reach the boiling pointPour in all 7 cups of sugar.
Step 8
Return the mixture of red raspberry jam to the boil and boil for exactly one minute. Never use a stopwatch, a clock, just because they do not want to move.
Step 9
After a full minutes in boiling, remove the mixture of red raspberry jam from heat. Remove with a large spoon, remove the foam from above.
Step 10
It is time to fill their containers with jam raspberry red delicious! Remove hot jars from the oven with potholders. It is important to fill and seal the jars as soon as possible. Place the jar of jam in the mouth of the funnel in the first place. With a spoon, fill the glass 1 / 8 inch from the tip of the screw. Wipe from the edge and completely over the glass. Cover the jar quickly with a flat-top (with heated tongs and lid) to the pan. Screw band down. Do it with a mixture of red raspberry jam.
Stage 11
Invert jars for 5 minutes, then turn right. Jars of jam and slowly cooled. When this happens, you should hear clicking sounds. The is close the wonderful sound of the jam cover correctly. If for any reason, a lid is not sealing, place the bottle in the refrigerator for immediate use. Be open-jam in the refrigerator for up to three weeks storage.
Step12
Let the red raspberry jam is at room temperature for about 24 hours. Jams closures must be stored in a dark, dry place away from direct sunlight. You can add up to a year!

January 20, 2010 at 12:57 AM
cookingk... said...

Red Raspberry Jam
Yield: 6 servings

3 c finely ground and sieved red
-Raspberries
6 carbon sugars
1 pk Pectin Powder
1 C water

Combine berries and sugar. Let stand for 20 minutes, stirring constantly
occasionally. Combine pectin and water in a small saucepan. Carry
Cooking, cook, 1 minutes, stirring constantly. Add fruit pectin
Mixture, and stir 3 minutes. Pour into glasses or gel can, so that 1 / 2
Inch headspace. Adjust lids. Let stand until you are ready, up to 24 hours.
Freeze. Yield: about
9 liters.

Blackberry Jam reduce: Follow recipe for red raspberry jam, except for
6 cups sugar 5-1/2 cups.

Grape Jam: Follow recipe for red raspberry jam are, other than seeds
separately for the heating of Concord grapes. Grape Crush. Simmer raisins
may have softened without adding water until grapes. Put the pulp through a
Sieve or food mill before measuring.

Plum cake Jam: Follow recipe for red raspberry jam, except plums
stoned and passed through a mill or blender before measuring. \\ \\ \\ \\ \\ \\ \\ \\ U0026lt;br>





January 20, 2010 at 9:14 AM

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