Killer raspberry jams recipes please !

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bobnewboy

Settler
Jul 2, 2014
898
304
North West Somerset
Hi All,

Well, here in our Somerset garden we’re into soft fruit harvesting time. We have blackcurrants, redcurrants, gooseberries, raspberries (with some wild strawberries mixed in), and rhubarb in varying quantities. It has been a good year so far....

Hugh (Big Red) has posted recipes for blackcurrant / redcurrant jelly, and gooseberry jam. Tengu has posted a recipe for redcurrant sauce. I think the rhubarb will go into some vodka (burp), and with apple into pies and crumbles.

So I need a killer, proven recipe for raspberry jam. I don't think we will bother with raspberry jelly as the pips are easily more tolerable than those in blackcurrants.

Let me know what you have to share :)

Cheers, Bob
 

Woody girl

Full Member
Mar 31, 2018
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Exmoor
I love to make flavoured vodka and one easy one is raspberry vodka. Rather than waste the vodka soaked berries I add them to the jam pan with fresh ones and replace the small amount of water with a glug of vodka instead. Hey presto ! Raspberry vodka jam...... you'll never buy it in the shops!
 
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Tengu

Full Member
Jan 10, 2006
10,870
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Wiltshire
I can make jam but seldom do; I dont eat it after all.

One thing to remember with things like raspberries and strawberries is they are low in pectin.
 

Robson Valley

Full Member
Nov 24, 2014
8,380
1,451
McBride, BC
I've got tubs of frozen raspberries. Maybe 2C milk in a bowl. Maybe 1-2C frozen raspberries in the milk to thaw.
Stir in enough scratch buckwheat pancake mix to make a good gooey batter.
Batter into a preheated pan.

The raspberries cook as I cook one side. Find a plate, knife and fork.
Flipping the pancakes, the cooked raspberries burst and the juice gets soaked up in the pancakes.
Works OK with blue berries and chopped strawberries.
As a rule, I don't put any sweet syrup on those. The sugar masks the fruit taste than I'm after.

I can buy a citrus pectin preparation which could make jelly out of water.
My poor old guts can't take a big sugar load any more.

If I wanted jam, I'd cook the fruit then slake some corn starch in cold water and add that for thickening.
Same stunt as making gooey Asian sweet & sour sauce and the fruit is already red!
 

Tengu

Full Member
Jan 10, 2006
10,870
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Wiltshire
Ah, but the idea behind the sugar is to preserve the fruit long term.

Anything else negates that ideal.
 

Robson Valley

Full Member
Nov 24, 2014
8,380
1,451
McBride, BC
I never get enough of those back yard fruits for more than 3-4 pint jars in the back of the fridge.
Last pint of cherry mush and 2 x 250 ml jars of lime marmalade and I'll start again.

Once I learned that the sugar was masking the fruit taste, I decided that 1/2 of the sugar in the recipe was enough.
I understand the principle of osmotic preservation, just don't want to do that any more.
 

bobnewboy

Settler
Jul 2, 2014
898
304
North West Somerset
Well, perhaps my request was a bit too simple... ;). I have now made 5 jars of raspberry jam, to a simple recipe I found on the web. I have also made 5 jars of blackcurrant jelly by following Big Red's Redcurrant Jelly recipe. So I think we're fixed up for breakfast spreads for a while at least.

Its a bit of a thread fork, but our raspberries are going mad in this warm, and often wet weather. We seem to need to pick ripe berries every two to three days. Today we picked 2.7kg of them, along with some peas (Jaguar), and sugar snap mangetout. Our fruit cage is in full production, and very nice too :)





Cheers, Bob
 

Woody girl

Full Member
Mar 31, 2018
2,713
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Exmoor
Make some raspberry vodka with those raspberries. It's delicious.
Bottle of vodka
Sugar
Raspberries
Put into large jar,shake daily, filter and bottle when raspberries go pale and almost white.
Add more sugar if nessasary to get the best taste. Better to use too little at first otherwise it gets too sticky and sickly. I usualy taste check weekly adding a large spoonfuls at a time untill it's to your taste.
The spent berries are nice spooned over a good vanilla ice cream.
 

TriggerRover

Member
Jun 17, 2018
12
5
Lancashire
Sorry for the late reply...... i mithered my Mrs for her notes from my great grandma..... and the two lines below are all there was!

Raspberry Jam

To each pound of fruit allow 1.25lbs of sugar. Warm the sugar in the oven. Put the fruit in a pan over a gentle heat and mash with a wooden spoon. As the juice runs out, add the sugar and boil fast for 3 minutes.


As I remember (and as my Mrs now does) they used to warm the washed jars in the oven (lids an all) on a low heat. Put a small plate in the freezer then boil the jam (mrs uses a fancy jam thermometer now) grandma would just chuck a small knob of butter into the boiling jam to 'stop it foaming' apparently, and boil it quite ferociously for three or so minutes.... she would test to see if it'd boiled enough by getting the ice cold plate out and putting a teaspoon of the jam onto it if it doesn't set satisfactorily she would just boil it for another couple of minutes. Then pour into the jars etc. Over the years my mrs has made excellent jam, then sometimes over boiled it and its been like raspberry tarmac and occasionally under boiled it and it's been a bit thin.