6-Minute Raspberry Jam (With Variations)
photo by Debbwl
- Ready In:
- 36mins
- Ingredients:
- 2
- Yields:
-
2/3 cup
ingredients
- 1 3⁄4 cups fresh raspberries, pureed
- 1⁄4 cup sugar
directions
- Mix berries and sugar in 6-cup microwave-proof bowl. Microwave uncovered on HIGH 6 minutes. Let cool slightly. Transfer to jar and refrigerate covered.
- For Blueberry Jam: puree 1-1/2 cups fresh blueberries and mix with 1/4 cup sugar. Proceed as above. (Makes 3/4 cup).
- For Peach Jam: pit and coarsely puree 2 medium or 3 small ripe peaches (about 12 oz.); mix with 1/4 cup sugar. Proceed as above. (Makes 1-1/4 cups).
- For Strawberry Jam: coarsely puree 1-1/2 cups hulled fresh strawberries; mix with 1/4 cup sugar. Proceed as above. (Makes 1-1/4 cups).
- For Blackberry Jam: puree 1-3/4 cups fresh blackberries; mix with 1/4 cup sugar. Proceed as above. (Makes 2/3 cup).
- For Citrus Marmalade: quarter, seed, and coarsely puree 1 each medium lemon and lime; mix with 3/4 cup sugar. Proceed as above. (Makes 1-1/2 cups).
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Reviews
-
This makes a nice tasting, tart jam. And it comes together very FAST! I didn't strain out the raspberry seeds as I had this on wheat toast and it was fine that way. But if using as a sauce for ice cream, I would probably go the extra mile and strain out the seeds. Thank you, JackieOhNo! [Made for the All You Can Cook Buffet special]
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!