MINI BATCH RASPBERRY JAM

This jam calls for TWO ingredients

(yes, two!!)

I make it in tiny batches because we are empty nesters. A 12 ounce bag of frozen raspberries (which will give you 2 cups of mashed fruit) and 2 cups of sugar, that's it!!

No need to thaw the raspberries. Just microwave them long enough to separate them, then mash them with a potato masher and  Measure AFTER they are mashed.

Next, measure out an equal amount of granulated sugar BUT DON'T ADD THE SUGAR YET...... JUST SET IT ASIDE.

 

Put the mashed berries in a deep heavy pan and quickly bring to a HARD ROLLING BOIL stirring constantly(see important note at end).

 

Once it's at the hard boil, turn the heat down so that you still have a constant boil, but not boiling crazy hard. Set your timer for 2 minutes, stirring constantly.

 

At the two minute mark, dump in the sugar and quickly bring it back to HARD ROLLING BOIL again stirring constantly. Turn your heat down to a gentle boil and cook for exactly 4 minutes, stirring constantly.

 

Remove from heat and skim off any pink foam you might have (I don't usually have any).

 

That's it!! You're done!!!

You made jam!! 

 

Pour the jam into sterilized jars and put on the two piece lid and put it through a hot water bath for 10 minutes. If you don't want to mess with the hot water bath, just store the  jam in the fridge.

 



A 12 ounce bag of frozen raspberries and 2 cups of sugar, makes just over 2 cups of finished jam. It is absolutely delicious, fresh and bright tasting, plus it couldn't be quicker or easier.

 

 

 

A note about "hard rolling boil". If you are a new cook, don't let this cooking term concern you. A hard rolling boil is simply a boil that doesn't slow down when you stir it.

 

My rule of thumb is to bring it to a hard rolling boil quickly, then turn it down to about medium. What you want is a slow hard rolling boil. Does that make sense?  Just don't let it boil crazy hard and you will be ok, just keep stirring.

 



 



ENJOY !!!



APPLE PIE JAM

This jam is the perfect topping for just about anything; it is very versatile and delicious.

Apple pie jam is very economical  to make and it is just unique enough that it makes a great gift for co-workers, church friends, babysitters, etc. (any time you need a small gift from the heart for friend).

 

It really does taste just like an apple pie!!

APPLE PIE JAM

6 cups diced granny smith apples (6 or 7 apples)

1/2 cup apple juice  (you can use water in a pinch)

1/2 teaspoon butter

3 cups granulated sugar

2 cups brown sugar

3/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg (freshly ground is best)

(1) small box (1¾ oz.) Sure-Jell Premium powdered pectin

Dice the apples, then put them in the food processor for just a (very) few pulses. You don't want the pieces too small.

Cook the apples, apple juice and butter (in a large heavy pot with tall sides) over low heat until the apples are soft but not mushy.

Stir in powdered pectin and bring to a full rolling boil (one that does not stop boiling when you stir it); stir constantly.

When it comes to a full rolling boil, add the sugars, cinnamon and nutmeg. Stir well and bring back to another full rolling boil.  Keep it at a full rolling boil (while stirring) for exactly one minute, no longer.

Remove from heat and skim off any foam from the surface of the jam(if there is any). Pour the jam into HOT clean jars, leaving 1/4" head space. Wipe the rims of the jars with a CLEAN wet cloth and put on the two piece lids (hand tighten). 

Process in a hot water bath:  half pints for 10 minutes; pints for 15 minutes.  This recipe makes (7) half pint jars.

 

NOTE: As (with a lot of jams that have chunks of fruit), if you aren't careful, the fruit will "float" in the jar and it won't be evenly distributed throughout the jam. It doesn't change the taste at all, but it isn't "picture perfect" for gift giving either.

To avoid that:  After you take the cooked jam off of the heat for the last time, Sit it on a towel or a pot holder so that the pan stays as hot as possible. Let  the hot jam sit in the hot p an for five minutes before you put it in the HOT jars. Stir the hot jam every 60 seconds or so with a CLEAN spoon. After the five minutes is up, put the jam in the hot jars and proceed with the same directions.  This little trick will stop the fruit bits from floating to the top.