Raspberry Jam and Jelly Recipes

Make the Best Homemade Preserves

Many people do not care for jam that does not have all, or at least part of the raspberry seeds removed. These people only like "seedless raspberry jam". If you want to remove all, or some of the seeds, you can do so by using a strainer like the one shown. Although I always make my jams with the seeds included, (remember the seeds are healthy too), I have used this exact type of strainer, and found it to be quite effective. Some food mills also claim to work to remove the seeds, however many reports indicate that most of the seeds of raspberries still go through the sieves of these food mills.

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GO to How to say "I LOVE YOU" with Jam and Toast

GO to HOW TO REMOVE RASPBERRY SEEDS for Juice or Jam

Here are some Tips to remember when making Jam and Jelly:

* Pectin products are not interchangeable.
* Always check the best before/expiry date on pectin packages.
* Use exactly the amount of sugar specified, because the right amount of sugar is critical for a good set of the jam or jelly.
* Do not double recipes. The jam or jelly may not set.
* Measure the fruit or juice after preparation and use it immediately.
* Use firm, ripe fruit. Overripe fruit will affect the set of the jam or jelly.
* Crush berries with a potato masher.
* Sterilize jars or freeze jams.
* Unsweetened frozen fruit can be used.
* Use food processors to prepare fruit only when specifically recommended in the recipe. Food processors are not recommended for Raspberry Jellies and Jams.

GO to BOILING WATER BATH Canning Basics

I have divided my collection of Raspberry Jam and Jelly recipes into two groups: Freezer Jams and Canned Jams.

FREEZER JAMS

I have, in the past, made a lot of Canned Raspberry Jam, but for the last years I have made only No-cook Freezer Jam. I believe that Freezer Jam is easier and quicker to make, uses less sugar, it keeps it's beautiful red colour, and it tends to be somewhat thinner and easier to spread than no-cook jam. Because the consistency is thinner, in addition to using the jam for breads, muffins, bagels, etc., I also use it for ice cream, pudding and cheesecake toppings, to name a few. If you have the space in your freezer to store the no-cook jam, I heartily recommend you try it!



My choice of Freezer Jam gelling powder is "Garden Fare - No Cook Freezer Jam" made by Club House. "Prepared Garden Fare Freezer Jam requires 55% less sugar than regular jam with pectin". This particular gelling powder uses 4 cups fruit and only 1 1/2 cups sugar. You can use almost any combination of fruit equalling 4 cups of prepared fruit. If this particular product is not available where you live, I am quite sure there would be another brand of a very similar product.

Freezer jams may be stored in the refrigerator for up to about 3 weeks or can be kept in the freezer for 6 to 8 months.

Sterilized containers are not required for freezer jams. Wash containers in hot soapy water and rinse them well before use.

CANNED JAMS AND JELLIES

Canned jams and jellies may be stored for up to 1 year.

It is important to use sterilized, jars, lids and utensils when preparing cooked jams and jellies.

FREEZER Jam Recipes

CANNED Jam and Jelly Recipes