Best Nifs Quick Raspberry Mint Jam Recipes
RASPBERRY MINT JAM
I have so much mint growing in my yard that I add it to almost everything. What a revelation it was when it went in my raspberry jam-the mint really wakes up the raspberry flavor.-Laurie Bock, Lynden, Washington
Provided by Taste of Home
Time 30m
Yield 8 half-pints.
Number Of Ingredients 5
Steps:
- In a Dutch oven, combine raspberries, sugar and butter. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly. , Remove from heat; skim off foam. Stir in mint. Ladle hot mixture into eight hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 83 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 21g carbohydrate (20g sugars, Fiber 1g fiber), Protein 0 protein.
QUICK RASPBERRY JAM
To preserve the fresh taste of raspberries, this method for jam uses just a little sugar and cooks the fruit for less than 10 minutes. The wide surface area of a skillet helps the berries break down and the sugar melt into syrup quickly. The resulting jam can be refrigerated or enjoyed right away while it's still warm. Tangy and not too sweet, it's delicious slathered over biscuits, scones or toast, spooned over yogurt or oatmeal, or used in savory dishes, like biscuit breakfast sandwiches or grilled pork.
Provided by Genevieve Ko
Categories jams, jellies and preserves
Time 10m
Yield About 2/3 cup
Number Of Ingredients 3
Steps:
- Combine the raspberries, sugar and lemon juice in a large skillet. Set over medium heat and stir until the sugar dissolves and starts to boil, 1 to 2 minutes.
- Reduce the heat to medium-low and cook, stirring often and gently smashing the berries, until the liquid thickens to the consistency of syrup, 4 to 5 minutes. Skim off and discard any pale pink foam on the surface. Remove from the heat.
- Cool until warm or room temperature to use immediately or transfer to a jar and refrigerate until ready to use. The jam can be refrigerated for up to 1 week.
10 MINUTE RASPBERRY JAM RECIPE
Steps:
- Put all ingredients into a saucepan and stir.
- Bring to boil, then simmer 10 minutes until jam consistency.
- Keep in jar refrigerated.
QUICK RASPBERRY JAM
15 minutes is all it takes to cook up this fruit jam that can be spread on toast, swirled into yogurt, or used as the jelly for a classic PB&J sandwich.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 4
Steps:
- In a large skillet, combine raspberries, sugar, lemon juice, and a pinch of salt. Cook over high, stirring, until sugar dissolves and mixture boils. Reduce to a rapid simmer and cook, stirring occasionally, until mixture thickens, 12 to 15 minutes. Transfer 3/4 cup jam to an airtight container. Using a fine-mesh sieve, strain remaining jam into container, pressing on solids. Discard seeds. Stir jam to combine: Let cool completely. Cover and refrigerate, up to 1 month.
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