How to make Seedless Raspberry Jam
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- Опубліковано 6 тра 2020
- Today I will show you how to make seedless raspberry jam.
The scone link: • How to make Scones
You can find the recipe here: kellysgrowandbake.wixsite.com...
You will need:
700g Raspberries
550g Granulated Sugar
200ml Water
2tbsp Lemon Juice - Навчання та стиль
I was watching a series of Raspberry Jam videos today and yours is the ONLY one that offered the tip to test the set stage of the jam. Bravo! In the US we boil the filled jars in a “water bath” to force the air out for longer shelf stability.
You need to test it lol, otherwise you might end up with runny jam. Oooo i like the idea of forcing the air out with a water bath, I'm gonna try that myself 😊
I made this afternoon but reduced the sugar by 100grams and added another half tbsp of lemon juice. It is so delicious that my husband scoffed the bit left over with bread!! I used a thermometer and it set at exactly 105C. Perfect set neither to solid of too loose. Bit like Goldilocks really - it was just right. Thank you for a fantastic recipe. 🎉
😊😊😊 glad it helped. I'll try it next time with the reduced sugar and extra lemon juice 😊
This is a great video and I cant wait to try it!
😊😊😊
I just made this with frozen Raspberries! It taste so good I kept a little bit of seeds though! Cant wait to have some! I used 6 cups of rasberries to 3 cups of sugar! Thank You So much the only video I could find that explains how just wish you used cups instead of Mg an Mls! Lol Internet doesn't tell ya ratios! THANK U!
😊😊😊 glad it helped 😊😊😊 I've done a recipe with seeds as well but all depends on what you prefer. I'll keep that in mind about using cups as a measurement 😊👍
Using mgs & mls is far more accurate. The American ‘cup’ volume is not universal, so it would throw some recipes slightly out.
Great video!! I just made this from our fresh raspberries! Turned out great and so delicious. I threw in some strawberries during the final boil to give it some jam like texture. Turned out great!
edit: I tried this again and the added strawberries made it a little too runny with their liquid content, so if anyone wants that texture i think you should hold off to add the fruit chunks till you think you are getting close to seeing the wrinkles, that way not as much liquid will be boiled out of the fruit? That's my thought at least. I'm not planning to store these forever so bacteria isn't a huge issue
I like the idea of putting in some strawberries, I'll have to try that myself 😁👍
I used your recipe to make my very first batch of seedless raspberry jam and it was a success! I was a bit worried with the set stage and looking for the ‘wrinkle’ but I must have gotten it right cause mine set just fine. Thank you!
I'm glad it helped 😊 I hope your enjoy your jam
Can you use this same recipe for blackberry jam? Same quantities and method?
@bdoom55 it would be the same method, not sure on the ratio of sugar to blackberries though. The pectin levels of the fruit are the same so i would have thought it should work.
If you collect your raspberries fresh the day you cook them, and you have a fair bit of underripe berries, you won’t need the lemon juice! Thought this may help some people out and it won’t have any citrus hints!
Thats a very good point 👍 thank you 😊
Realy so yumy!cn don ad lemon juice,it's 2 sour?pls reply!
Hiya, lemon juice helps makes the jam slightly more acidic which helps the pectin in the raspberries to set properly. It also helps to get rid of any bacteria so it stores longer 😁 hope this helps
can you do this with strawberries ?
Yes but you will need to add pectin. As pectin is what makes jam set, raspberries are naturally high in pectin you don't need to add any and granulated sugar is fine to use. Strawberries on the other hand have no pectin in naturally, so you would need to either add pectin in via jam sugar (with has the pectin added) or if you can find powdered pectin you can add that. The ratio of sugar to fruit is the same thou. Hope this helps.
How can you tell if you've boiled it too far?
I usually can't tell just by looking at it, its why I always check if it's set as I'm making it. If you did have a sugar thermometer it is usually good to test around the 104 - 105C mark but it's not the most reliable way as it depends on the amount of pectin in your fruit. I found a good article to read if your interested? It goes into depths on the science of jam making. www.theguardian.com/science/blog/2013/oct/03/science-magic-jam-making
Hope this helps
@@KellysCakesandBakes thank you,this helps a lot.
How long will these keep for?
Good question 😁 you can keep it in the cupboard for about 6 months or if you open it it's best stored in the fridge and used within a couple of weeks 😁
@@KellysCakesandBakes Thanks. My jars are arriving tomorrow! Can't wait to make this. I've been looking at lemon curd also. :-)
Oooo Lemon curd isn't something I've made before, might have to give it a go now :) hope you enjoy your jam :)
I just made seedless raspberry jam today, but I put the berries through the strainer first before puttIng it on the pot with the rest of the ingredients. I’ll have to try this next time. Thanks
Let me know how you get on 😁 i find boiling them before straining releases alot more of the pectin in the fruit and means it will set easier 😁 i hope this helps 😁
@@KellysCakesandBakes They’ve all set and taste great. But the next time I make raspberry jam I’ll try that tip.😊
Add 1tbsp butter into the pan with the fruit, the butter stops the foam, , your jam is ready once the boiling jam stops rising and falls back down
Oooo ill definitely have to try that. Thank you 😊
You might as well call this ‘jelly’
Exactly. Jam uses the meat of the fruit. Jelly uses just the juice.
Too much sugar, thanks for the ideas.
Thanks for sharing Jen 👍
Something here is easy.... a little too easy
Too easy? Thats good right? 😊👍
@@KellysCakesandBakes I have just made it.... I can’t believe I haven’t done this before. I split the berries. Half raspberry and half blackberry and it’s so good lol. Thanks for the recipe
@@Cweets 😊😊😊 I'm glad I could help 😊😊😊
@@Cweets
The easy part is that it's just jelly and not "seedless jam".
@@randibgoodwe call it seedless jam in the uk. Jelly to us is made with fruit juice and gelatin and set in the fridge 😊or we buy a packet and pour hot water over and voila it’s done!
You really should change the title. This is jelly. It is definitely not "seedless jam". Unless that's what y'all call all fruit spreads over there.
Technically, you are correct as this recipe is a jelly as it is made from the fruit juice whereas a jam is made from the whole fruit mashed. However what is known as jelly in the US is known as jam in the UK hence the title 😊
Yup we do!! We don’t have jelly unless it’s a jelly made with hot water from fruit gelatin
@@susiea1419 same. Love jelly and ice cream 😊