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Raspberry Industry
Development Council
130-32160
South Fraser Way Abbotsford, BC
V2T 1W5
604.854.8010 |
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Spread the Love around
BC Two Berry Freezer Jam
Makes 6 jars. |
| No cooking required! Be sure to observe stirring and standing times. They’re essential to the success of this recipe. |
| 2 cups |
crushed fully ripe BC Strawberries about 1 1/2 pints fresh |
500 ml |
| 1 cup |
whole BC Raspberries |
250 ml |
| 1 pkg |
Bernardin Fruit Pectin |
1-57 g pkg |
| 3 1/2 cups |
granulated sugar |
875 ml |
| 1/2 cup |
corn syrup |
125 ml |
| 3 Tbsp. |
bottled lemon juice |
45 ml |
Wash and hull strawberries; crush one layer at a time. Measure 2 cups (500 ml) into a large bowl. Wash and drain raspberries, then stir into strawberries.
Gradually add Fruit Pectin, stirring until dissolved. Stir 2 minutes longer. Let stand 30 minutes, stirring occasionally.
Gradually add sugar, corn syrup and lemon juice into fruit mixture, stirring until sugar dissolves. Stir 5 minutes longer.
Ladle jam into a clean 250 or 236 ml mason jar to within 1/2 inch (1 cm) of top rim (head space). Wipe jar rim removing any stickiness. Using rubber spatula, remove air bubbles. Cover tightly with a Bernardin Plastic Storage Lid. Repeat for remaining jam.
Let stand at room temperature until set. Freeze or refrigerate within 24 hours.
Store in freezer up to 1 year or refrigerator up to 3 weeks. back |
| BC Raspberry Freezer Jam |
| 3 cups |
crushed raspberries |
| 5 1/2 cups |
sugar |
| 2 oz pkg. |
pectin crystals |
| 3/4 cup |
water |
| One half of the raspberry pulp may be sieved to remove seeds if desired,. Add sugar to crushed raspberries and mix thoroughly. Let stand 10-15 minutes. In small saucepan combine pectin crystals and water. Bring to a boil and cook and stir for 1 minute. Combine with fruit mixture and stir a least three minutes. Ladle into containers and cover tightly with lids. Let stand at room temperature 24 hours. Store in freezer. Yields 4 1/2 cups. (1.1 litres) back |
Johnny Appleseed's BC Raspberry Jam
Makes 8 jars |
| 3 cups |
prepared BC raspberries (about 6 cups [1.5 L] fresh) |
750 ml |
| 2 cups |
unsweetened applesauce |
500 ml |
| 1 |
lemon |
1 |
| 7 cups |
granulated sugar |
1.75 L |
| 1 pkg. |
Bernardin Fruit Pectin |
57 g |
Place 8 clean 250 or 236 ml mason jars in a boiling water canner; fill with water, cover and boil hard for 10 minutes to sterilize jars. Boil SNAP Lids 5 minutes - not longer - to soften sealing compound.
Wash raspberries; drain thoroughly. Crush berries, one layer at a time. Measure 3 cups (750 ml) into a large deep stainless steel saucepan. Add applesauce. Grate rind from lemon and squeeze juice to measure 1/4 cup (50 ml); add rind and juice to fruit mixture.
Measure sugar. Set aside.
Add Fruit Pectin, stirring until dissolved. Stirring frequently, bring mixture to a boil. Add sugar. Stirring constantly, return mixture to a full rolling boil; boil hard 1 minute. Remove from heat; skim off foam.
Ladle jam into a hot sterilized jar to within 1/4 inch (0.5 cm) or top rim (head space). Using rubber spatula, remove air bubbles. Wipe jar rim removing any stickiness. Centre SNAP Lid on jar; apply screw band just until fingertip tight. Do not overtighten. Place jar in canner. Repeat for remaining jam.
Cover canner; return water to a boil. Process--boil filled jars - 5 minutes. Remove jars. Cool undisturbed, 24 hours. Check jar seals. Sealed lids curve downward. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store in a cool, dark place. back |
BC Light Raspberry Spread
Makes 6 jars |
| 5 cups |
crushed BC Raspberries |
1.25 L |
| 1 cup |
fruit juice or water |
250 ml |
| Granulated sugar or low calorie sweetener |
| 1 pkg |
Bernardin No Sugar Needed |
1 pkg |
| Fruit Pectin |
Place 6 clean 250 or 236 ml mason jars in a boiling water canner; fill with water, cover and boil hard 10 minutes to sterilize jars. Boil SNAP Lids 5 minutes - not longer - to soften sealing compound.
If sugar or sweetener will be added, measure and set aside. (Use 1-3 cups [250-750 ml] sugar or low calorie sweetener to taste. If using sweetener, dissolve in 1/4 cup [50 ml] of juice; reduce juice added to berries accordingly.)
Combine crushed raspberries and juice in a large stainless steel saucepan. Gradually whisk in No Sugar Needed Fruit Pectin until dissolved. Bring mixture to a boil, stirring constantly.
- No Sugar Added:
Boil fruit pectin mixture 1 minutes, stirring constantly. Remove from heat. Skim foam.
- Reduced Sugar Added:
Stir sugar into boiling fruit mixture. Return to boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam.
- Low Calorie Sweetener:
Boil fruit mixture 1 minute, stirring constantly. Remove from heat. Stir in sweetener-liquid mixture. Skim foam.
Ladle spread into a hot, sterilized jar to within 1/4 inch (0.5 cm) of top rim (head space). Using rubber spatula, remove air bubbles. Wipe jar rim removing any stickiness. Center SNAP Lid on jar; apply screw band just until fingertip tight. Do not overtighten. Place jar in canner. Repeat for remaining spread.
Cover canner; return water to a boil. Process--boil filled jars - 5 minutes. Remove jars. Cool undisturbed for 24 hours. Check jar seals. Sealed lids curve downward. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store in a cool, dark place. back |
| Sugarless Raspberry Jam |
| 1 Tbsp. |
plain gelatin |
| 2 cups |
crushed raspberries |
| 1 Tbsp. |
lemon juice |
| 1 1/2-2 Tbsp. |
liquid artificial sweetener |
| Soften gelatin in 1/2 cup of crushed raspberries. After 5 minutes dissolve over hot water. Combine gelatin mixture, raspberries, lemon juice and desired amount of liquid sweetener and mix well. Pour into prepared jars and seal. This jam must be refrigerated and will keep up to 6 weeks. Yield 2 cups. back |
| NO-COOK RASPBERRY-PEACH FREEZER JAM |
| Keeping a combo of summer's best tastes close to hand is easy with a product that was introduced last year: pectin designed specifically to make freezer jam with much less sugar than other freezer jams made with regular pectin. The maker, Bernardin, says the pectin works with ripe berries and tender fruit. Because the jam requires no cooking, it has a very fresh taste. As a bonus, it can also be used as a topping for ice cream or other desserts. Makes about 5 cups (1.25L). |
| 3 cups (750 mL) |
peeled, pitted and crushed fully ripe peaches (about 6 medium peaches) |
| 1 cup (250 mL) |
crushed fully ripe (or fresh-frozen) raspberries (about 2 cups/500 mL whole berries) |
| 11/2 cups (375 mL) |
granulated sugar |
| 1 (45 g) pouch |
freezer jam pectin (Bernardin) |
Note: Use a potato masher to crush fruit. Don't use a food processor, which will release too much juice.
In large bowl, combine crushed peaches and raspberries.
Stir in sugar and let stand for 15 minutes. Stirring constantly, gradually add pectin to fruit mixture; stir for 3 minutes longer. Let stand for 5 minutes.
Ladle jam into clean jars or freezer containers to within
1/2-inch (1 cm) of top rim. Cover with tight-fitting lids. Store in freezer for up to 1 year or refrigerate for up to 3 weeks or serve immediately.
Approximate nutritional analysis for each 1 tablespoon (15 mL) serving: 21 calories, 0.1 g protein, 0 g fat, 5.4 g carbohydrate.
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