Author Topic: Raspberry Jam  (Read 14933 times)

Offline tyrella

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Raspberry Jam
« on: July 24, 2010, 01:23:21 pm »
Can someone give me a recipe for raspberry jam please? I've searched all over and can't find one on the web.  Thank you.

Online judydawn

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Re: Raspberry Jam
« Reply #1 on: July 24, 2010, 01:46:04 pm »
tyrella, CarolynW has made raspberry jam  - you'll find it here if you scroll down.  http://www.forumthermomix.com/index.php?topic=427.45
Judy from North Haven, South Australia

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Offline Thermomixer

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Re: Raspberry Jam
« Reply #2 on: July 26, 2010, 02:25:41 am »
Welcome tyrella.  Did you manage to find it and make it?  Most jams are easy enough with just fruit/sugar/sometimes some lemon juice or apple and then cook on Varoma until thick enough
Thermomixer in Australia

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Offline cookie1

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Re: Raspberry Jam
« Reply #3 on: July 26, 2010, 03:17:32 am »
Raspberry Jam.........................sounds delicious.  Hope it went well.
May all dairy items in your fridge be of questionable vintage.

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Offline CreamPuff63

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Re: Raspberry Jam
« Reply #4 on: July 26, 2010, 03:31:44 am »
maybe look in the EDC p145 Strawberry Jam? should be fairly similar...
Non Consultant from Perth, Western Australia

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Offline tyrella

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Re: Raspberry Jam
« Reply #5 on: August 05, 2010, 09:00:00 pm »
I had success with the raspberry jam!  12 mins on speed/speed1/100 degrees using the Strawberry Jam recipe in Fast&Easy cookbook but using jam sugar and no lemon juice gave a perfect result. :)

I tried the same recipe using granulated sugar and lemon juice and ended up with raspberry sauce - very delicious and I'll use it, but not what I was aiming for! 

N.B. I tried cooking the jam for longer using the regular sugar but this noticably affected the taste of the jam and gave it a darker colour, though I did achieve a good set.  Using jam sugar preserved the fresh taste and gem-like colour of the fresh raspberries.

Offline cookie1

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Re: Raspberry Jam
« Reply #6 on: August 06, 2010, 03:29:42 am »
Tyrella, I've made all sorts of jam by using jam sugar. It makes it so easy.
May all dairy items in your fridge be of questionable vintage.

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Offline KarenH

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Re: Raspberry Jam
« Reply #7 on: October 14, 2010, 11:35:27 pm »
This is probably a really stupid question - but what is jam sugar and how is it different from normal sugar?   We have been using mostly organic raw sugar or rapadura sugar lately - can you make jam using that?
Karen in Adelaide

Online judydawn

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Re: Raspberry Jam
« Reply #8 on: October 15, 2010, 01:26:40 am »
Have a read of this KJH  http://www.femail.com.au/strawberry-jam-csr.htm

You will find it right alongside the normal sugars in the supermarket.

Check out Quirky Jo's recipe here too  http://quirkycooking.blogspot.com/search?q=jam
« Last Edit: October 15, 2010, 01:30:23 am by judydawn »
Judy from North Haven, South Australia

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Offline achookwoman

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Re: Raspberry Jam
« Reply #9 on: October 15, 2010, 02:25:58 am »
KJH,  not a silly question.!!!  Jam sugar is white cane sugar with pectin added.   It is expensive.   You can use white sugar (buy when on special) and add pectin.  Jam Setta is a good brand,  from supermarkets.  Some fruits have more acid than others and these need no or little pectin.  You can save the skin and pips from apples,  cook in a little water in TMX, strain,  and add this to your fruit as it will contain pectin and help your jam set.  When I make jam,  I use 3/4 volume of sugar to fruit.  All into TMX,  cook for between 10 and 20 mins.   Then test for setting on cold dish in freezer.   If it wrinkles when pushed with finger,  then it is set and can be bottled into STERILE jars.   If it isn't set by 20 mins then I add a little Jam Setta,  usually 1/4 to 1/2 a packet and cook for a further 5 mins. Raspberry jam usually requires no added pectin,  so save your money.   I sometimes cook an apple in the TMX, when soft zap it until smooth and then add Raspberries and sugar.  The apple adds a little bulk and pectin to a  rather expensive fruit.  Some recipes call for lemon juice ,    this does a similar job as the pectin. Hope this helps.

Offline quirkycooking

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Re: Raspberry Jam
« Reply #10 on: October 15, 2010, 03:37:12 am »
I use rapadura too, or honey, and cut the amount of sugar way down, so it needs agar-agar to set it.  Only takes 8 minutes to make a batch this way!  (see the link above that JD posted.)  :)
Quirky Cooking: http://quirkycooking.blogspot.com/
Thermomix Consultant, Atherton Tablelands, FNQ, Australia.

Offline KarenH

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Re: Raspberry Jam
« Reply #11 on: October 15, 2010, 04:23:44 am »
Thanks for all that information and advice JD, chookie and Jo!  I have never made jam before, but we have raspberries growing in our backyard, and last summer we were picking 1-2kg every 2-3 days   ;D ;D, so this summer I am planning on having a go at making some jam.

Another question though - how do you sterilise your jars before putting the jam into them??
Karen in Adelaide

Offline quirkycooking

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Re: Raspberry Jam
« Reply #12 on: October 15, 2010, 06:30:35 am »
If you have a dishwasher, just wash them in there.  Otherwise, hand wash in warm soapy water, rinse, and heat jars in the oven on a tray for about 10 minutes to kill any germs.  Place hot jam into hot jars, so they don't crack.
Quirky Cooking: http://quirkycooking.blogspot.com/
Thermomix Consultant, Atherton Tablelands, FNQ, Australia.

Offline achookwoman

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Re: Raspberry Jam
« Reply #13 on: October 16, 2010, 12:09:14 pm »
I sterilize my jars in the microwave.   While the jam is cooking,  wash jars in hot soapy water,  rinse well, put 2/3 cm. water in jar, place metal lid on,  DON'T TIGHTEN, put in microwave and set timer for 2 mins.  Multiply the time by the number of jars.   So 5 jars,  all in at once= 10 mins.   Take jars out with a cloth and empty out water.   Stand on newspaper ready to fill.  Any moisture in jars will evaporate as they cool.   They will still be warm when jam is poured in.   Yes you can put metal tops into microwave.  They will not arc.
I keep all jars that have that small white ring inside the lid as these seal very well. I fill jars, put lid on immediately,  screw on tight and turn upside down to make sure lid is sterilized.
I like Quirkycooking's method but in the Summer,  when I make most of my jam,  I don't want to light the oven and heat up the kitchen.  This is also a good reason to make jam in the TMX in smaller quantities,  and not on the stove top.

I have been meaning to describe how I bottle fruit in the microwave.   This would be best supported by a series of  photos.  Not sure that I am up to doing this yet.  May try under a separate heading as it is a very valuable way to bottle small quantities of fruit.

Offline KarenH

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Re: Raspberry Jam
« Reply #14 on: October 16, 2010, 12:18:03 pm »
Thanks for those hints - will definitely give the jam-making a go! 

I made sweet chilli sauce today in the TMX and used the oven-heating method of sterilising the jars (we dont have a dishwasher as yet  :'( :'() but will have one in the newly-renovated kitchen in about 6-8 months, so will try that method then

Thanks again for all hints and advice :D
Karen in Adelaide