Tag Archives: raspberry

Strawberry and Raspberry Jam

Strawberry and Raspberry Jam
Author: 
Recipe type: Jam
Cuisine: British
 
Ingredients
  • 1kg (2lb 3oz) raspberries
  • 0.5kg (1lb 2oz) strawberries
  • 1.5kg (3lb 5oz) sugar
Instructions
  1. Place all the berries in a pan.
  2. Cook over a gentle heat until the juice flows. Crush the berries for a smooth jam, leave them alone for a more chunky one.
  3. Add the sugar and slowly bring to the boil, making sure all the sugar has dissolved before reaching boiling point.
  4. Continue to boil until setting point is reached.
  5. Transfer into sterile and warmed jars.
  6. Seal well.
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Redcurrant and Raspberry Jelly

Redcurrant and Raspberry Jelly
Author: 
Recipe type: Jelly
Cuisine: British
 
Ingredients
  • 1kg (2lb 3oz) redcurrants
  • 1kg (2lb 3oz) raspberries
  • 1.2 litres (2 pints) water
  • sugar
Instructions
  1. Check the berries and discard any rotten fruits
  2. Place the fruit and the water in a preserving pan and cook slowly for about an hour.
  3. Transfer the pan contents to a fine muslin bag and allow to drip over a container.
  4. Leave for about an hour or until juice no longer drips from the bag. DO NOT squeeze the bag - this will force pulp through and produce a cloudy liquid.
  5. Measure the juice collected and place it in a clean preserving pan.
  6. Bring the juice to the boil.
  7. Add 500g (1lb 2oz) of sugar for every 600ml (1 pint) of juice.
  8. Keep on a medium heat and stir well until all the sugar has dissolved.
  9. Bring to a brisk boil and keep it there for about 10 minutes or until setting point is reached.
  10. Transfer to warmed and sterile jars, and seal well.
 

Redcurrant and Raspberry Jam

Redcurrant and Raspberry Jam
Author: 
Recipe type: Jam
Cuisine: British
 
Ingredients
  • 2.72kg (6lb) redcurrants
  • 910g (2lb) raspberries
  • 3.65kg (8lb) sugar
  • A little water
Instructions
  1. Clean and destalk the currants.
  2. Place the currants, the raspberries and a little water into a preserving pan.
  3. Simmer the fruit until it becomes soft and tender.
  4. Add the sugar and stir constantly until it dissolves completely.
  5. Bring to the boil, and keep it on a rolling boil until the jam will set when tested.
  6. Skim if necessary
  7. Pour into prepared jars.
 

Raspberry Jelly

Raspberry Jelly
Author: 
 
Ingredients
  • 2kg (4lb 7oz) raspberries
  • 75ml (5 tablespoons) water
  • sugar
Instructions
  1. Check the berries and discard any rotten fruits.
  2. Put the fruit and the water in a preserving pan and cook slowly until the fruits have fully broken down.
  3. Transfer the pan contents to a fine muslin bag and allow to drip over a container.
  4. Leave until juice no longer drips from the bag. DO NOT squeeze the bag - this will force pulp through and produce a cloudy liquid.
  5. Measure the juice collected and place it in a clean preserving pan.
  6. Bring the juice to the boil.
  7. Add 500g (1lb 2oz) of sugar for every 600ml (1 pint) of juice.
  8. Keep on a medium heat and stir well until all the sugar has dissolved.
  9. Bring to a brisk boil and keep it there for about 10 minutes or until setting point is reached.
  10. Transfer to warmed and sterile jars, and seal well.
 

Raspberry Jam II

Runny Raspberry Jam
Author: 
Recipe type: Jam
Cuisine: British
 
Ingredients
  • 1.25 kg (2lb 12oz) raspberries
  • 1.5 kg (3lb 5oz) sugar
Instructions
  1. Do not wash the raspberries.
  2. Bring the fruit gently to the boil without any added water, then boil rapidly for 5 minutes.
  3. Warm the sugar. Draw the pan off the heat, add the warmed sugar, then stir well over low heat until all the sugar has dissolved.
  4. Bring to the boil and boil rapidly for 1 minute.
  5. Remove from the heat, skim quickly, pot at once, cover, and label.
  6. Note This jam does not set firmly.
 

Raspberry Jam

Raspberry Jam
Author: 
Recipe type: Jam
Cuisine: British
 
Ingredients
  • 910g (2lb) raspberries
  • 910g (2lb) of sugar
  • (or other equal measures of fruit and sugar)
Instructions
  1. Pick over the berries and remove any bad ones.
  2. Place the berries and an equal weight of sugar into a preserving pan.
  3. Bring to the boil, stirring to ensure that all the sugar dissolves.
  4. Boil hard for 3 to 4 minutes, skimming off scum if necessary.
  5. Pour into prepared jars and seal.
 

Raspberry and Rhubarb Jam

Raspberry and Rhubarb Jam
Author: 
Recipe type: Jam
Cuisine: British
 
Ingredients
  • 500g (1lb 2oz) rhubarb
  • 1kg (2lb 3oz) raspberries
  • 1.5kg (3lb 5oz) sugar
Instructions
  1. Place the rhubarb and raspberries in a preserving pan.
  2. Very gently heat the fruit and stir with a spoon to crush the raspberries.
  3. Make sure the bottom of the pan does not burn the fruit before enough juice has been liberated.
  4. Once the fruit is wet and juicy, cook until the rhubarb is tender and pulpy.
  5. Add the sugar and stir until all the sugar has been dissolved.
  6. Bring to the boil and boil hard until setting point is reached.
  7. Transfer to warmed and sterile jars, and seal well.
 

Raspberry and Loganberry Jam

Raspberry and Loganberry Jam
Author: 
Recipe type: Jam
Cuisine: British
 
Ingredients
  • Loganberries and raspberries with a combined weight of 2kg (4lbs 7oz)
  • 2kg (4lb 7oz) granulated sugar
  • 15ml (1 tablespoon) lemon juice
  • 400ml (2/3 pint) water
Instructions
  1. Cook the berries and the lemon juice and water over a low heat until the berries form a soft slush.
  2. Sieve to remove the seeds if you prefer a seedless jam.
  3. Add the sugar slowly, stirring to ensure that all the sugar dissolves.
  4. Bring to the boil and boil hard until setting point is reached.
  5. Pour into warm, sterile jars and seal immediately.
 

Gooseberry and Raspberry Jam

Gooseberry and Raspberry Jam
Author: 
Recipe type: Jam
Cuisine: British
 
Ingredients
  • 700g (1.5 lb) gooseberries
  • 700g (1.5 lb) raspberries
  • 150ml (1/4 pint) of water
  • 1.4kg (3 lb) of sugar
Instructions
  1. Clean the berries to remove stalks and dirt
  2. Place in a preserving pan with the water.
  3. Simmer gently until the fruit is soft. This may take half an hour.
  4. Add the sugar and stir over low heat until dissolved.
  5. Bring to the boil and boil rapidly until setting point is reached.
  6. Remove from the heat, skim, pour into preheated jars, cover and seal whilst still hot.