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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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Thinking about what to make for a pot-luck, I had a brainwave. Cheesecake!  I hadn’t made this in a really long time, and so I had forgotten that it’s actually quite easy.  I also must admit that I acted more as a consultant in the creation of this cake, but still enjoyed every minute of it.  Now it is all gone, devoured by five people in one evening.

We used Donna Hay’s recipe from Modern Classics II (p 80), altering it according to what we had and what we were craving.

Ingredients (8 generous servings)

-110 g graham cracker crumbs
-2/3 cups almond meal
-60g butter, melted
-1 1/2 Tbsp cornstarch
-1 1/2 Tbsp water
-330 g cream cheese, softened
-460 g ricotta cheese
-4 eggs
-1 cup sugar
-1 Tbsp finely grated lemon rind
-1/4 cup lemon juice
-1 tsp vanilla extract
-1 cup frozen raspberries
-2 Tbsp sugar
-1/4 cup water

Directions

Blanch the whole almonds (if you are making the meal yourself) in a pot of boiling water for 3 minutes, then drain and pop their skin off.  Place the almonds in the oven at 300F for 20 minutes to dry them.

In a food processor, grind the almonds.  Add the graham cracker crumbs and the butter and pulse until fully combined.

Line the base of an 8 inch springform pan with parchment paper, and grease the sides of the dish.  Pack the graham cracker crumb mixture down to make the crust in the pan.  Refrigerate immediately

In a bowl, mix the water and cornstarch well.  In a food processor, process the cheeses, eggs, lemon (zest and juice), vanilla extract and sugar into a smooth paste, scraping the sides down several times.  Pour this mix into the pan.

Meanwhile, heat the raspberries and water in a small saucepan over medium heat.  Add the sugar and reduce the liquids.  Strain the juices into a bowl, pressing the purée through a sieve to remove the majority of the raspberry seeds.

Once the raspberry coulis is made, drop some onto the top of the cheese mixture and pass a butter knife through it to make the swirls.  It’s really fun to do that!

Bake at 300F for 60-80 minutes, or until set.  Refrigerate covered in plastic wrap until cold before serving.  Serve with the remainder of the coulis drizzled on top.

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