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Seedless Raspberry Jam

posted by: Readinglady on 07.31.2005 at 06:32 pm in Harvest Forum

I told RobinKate I would post this recipe from Ferber's "Mes Confitures." For anyone who still has access to raspberries, this is the most intense, radical raspberry "hit" imaginable. This jam is unforgettable.

Seedless Raspberry

2 3/4 pounds (1.2 kg) raspberries
4 cups (850 g) sugar
Juice of 1 small lemon

Pick over the raspberries, but do not rinse them, so that they keep their perfume. In a preserving pan, combine the raspberries, sugar and lemon juice. Bring to a simmer. Pour this mixture into a bowl. Cover with a sheet of parchment paper and refrigerate overnight.

Next day, put the raspberries through a food mill (fine disk). Bring this preparation to a boil in a preserving pan, skim and continue cooking on high heat for 5 to 10 minutes, stirring gently. Check the set. Put the jam into jars immediately and seal.

Notes: Use heated jars, fill, wipe rims, apply two-piece lids and BWB 10 minutes. Yield for me was 3 8-oz. jars and 1 12-oz. jar. (Or 4 8-oz jars and some to enjoy right away!)

Carol

NOTES:

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clipped on: 07.31.2007 at 07:48 pm    last updated on: 07.31.2007 at 07:48 pm