Established in 2006 as a Community of Reality

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Neno's Place Established in 2006 as a Community of Reality


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I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Raspberry Jam

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Raspberry Jam Empty Raspberry Jam

    Post by Lobo Sat 16 Jan 2016, 10:10 pm

    Raspberry Jam Img98l
    Raspberry Jam
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    Prep Time: 45 minutes
    Cook Time: 25 minutes
    Servings: 36
    To sterilize the jars and lid rings, boil them in water. The lids should only be simmered, not boiled, so as not to damage the adhesive.






    • 65

    Ingredients:


    • 12 pints raspberries
    • 14 cups sugar
    • 1/4 cup fresh lemon juice
    • 1 Tbs. lemon zest

    Directions:

    Wash the jars and lid rings in a dishwasher or by hand in hot soapy water. Place the jars and lid rings in a large pot of water. Bring to a boil over medium heat and boil for at least 30 minutes. Meanwhile, wash the lids by hand in hot soapy water and place in a small pot of water. Bring to a simmer over medium-low heat and simmer for at least 15 minutes.

    Place the raspberries in a large bowl and, using a potato masher, crush them until no pieces remain. Alternatively, crush them in a food processor.

    In a large pot, stir together the raspberries, sugar, lemon juice and zest. Place over medium heat and bring to a boil. Cook, stirring constantly, until the sugar dissolves. Increase the heat to high and cook, stirring constantly, until the mixture becomes a thick gel, 20 to 25 minutes. To test the consistency, drop a few drops from a spoon onto a plate. Remove the pot from the heat.

    Using tongs or a jar lifter, remove a jar from the water and place on a clean work surface. Ladle jam into the jar to within 1/2 inch of the top. Using a clean, damp towel, wipe the rim clean. Using tongs, remove a lid from the water and place on the jar. Using tongs, remove a lid ring from the water and screw onto the jar until just tightened; do not overtighten. Repeat with the remaining jam and jars. Let the jars stand upright for 10 minutes, then invert them for 1 hour.

    Turn the jars upright and check for a good seal; the seal indicator should be depressed. If the seal is not good, invert those jars for 1 hour more and check again. Store all jars in the refrigerator for 1 to 2 months.
    Williams-Sonoma Kitchen.
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