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Raspberry Jam

One of the well-kept secrets about jam is you can make it without cooking the jam over a stove (and this method is generally far easier to make than its cooked sibling!) Cooking raspberries transform their colour from a vibrant red to a more subdued burgundy. It can also often mute the raspberry flavour. So in our era of freezers, no-cook raspberry jam is a delicious alternative to the more traditional stovetop method.

While I am partial to strawberry jam, my mother and sister absolutely adore raspberry jam. (Dare I admit that I have caught them spoon in hand over an open jar?) Unsurprisingly, there is always a jar of this jam ready to open in our freezer. While the consistently is sometimes a little runnier than its cooked counterpart, its vibrancy never fails to win over converts.

Bonus: As the prepared raspberry jam is stored in the freezer and fridge, there is no risk of botulism, so no need to sterilize jam jars like for cooked jam!

 

No-Cook Raspberry Jam

Makes 6 1/3 cups jam

 

Ingredients

4 cups washed and crushed raspberries
3 ¼ cups granulated sugar
1 box CERTO Light Pectin Crystals

Appropriate number of jars, rings, and lids (either three 2-cup jars or six 1-cup jars). If the berries are particularly juicy, an extra jar may come in handy!

 

Directions

Place crushed raspberries in large mixing bowl.** Combine CERTO light pectin crystals with ¼ cup of measured sugar. Add to prepared fruit.

Let stand 30 minutes. Stir occasionally. Add the remainder of the sugar and stir for 3 minutes.

Pour into clean containers filling up ¼ inch from rim. Cover with lids. Leave at room temperature 24 hours until set. Store unopened jars in freezer for up to 8 months. Once jars are opened, store in refridgerator.

**If you want to reduce the number of seeds in your jam, strain half the crushed raspberries pulp through a sieve before measuring crushed berries.

Bon appétit!

 

– Catherine

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