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Full Online Book HomeLearning KitchenJams And Jellies - Jam - Cranberry Raspberry Jam Recipes By Cchiu
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Jams And Jellies - Jam -  Cranberry Raspberry Jam Recipes By Cchiu Post by :muslyn Category :Learning Kitchen Author :Unknown Date :February 2012 Read :555

Click below to download : Jams And Jellies - Jam - Cranberry Raspberry Jam Recipes By Cchiu (Format : PDF)

Jams And Jellies - Jam - Cranberry Raspberry Jam Recipes By Cchiu

6 cups Cranberries
1 Lemon, cut in wedges
1 1 cup Water
2 Pkg. Unsweetened frozen raspberries, thawed (undrained)
4-1/2 cups Granulated sugar

Place two plates in freezer to chill for testing setting point. In large shallow saucepan, bring cranberries, lemon and water to boil; reduce heat to medium, cover and cook for 15 minutes. Press through sieve or food mill. Discard lemon rind.

Return puree to pan, add raspberries and crush. Stir in sugar. Bring to boil, stirring constantly; boil for 2 minutes, stirring often. Remove from heat and test for setting point by dropping teaspoonful (5 mL) onto one chilled plate; let stand for 1 minute. Run fingertip through jam; if surface wrinkles, jam is ready. If too syrupy, continue boiling; repeat test every few minutes with chilled plate until setting point is reached.

Ladle into hot sterilized jars, leaving 1/8-inch (3 mm) headspace. Seal immediately with metal canning lids that have been boiled for 5 minutes.

Makes about 7 cups (1.75 L).

Cranberry-raspberry preserves

6 cups Raspberries (3 pints)
2 1/2 cups Sugar
3 cups Cranberries (12 oz. bag)
1/4 cup Fresh orange juice Grated zest of 1 orange

Stir together the raspberries and 1 cup of the sugar in a medium bowl and let stand for 1 hour.

Stir the cranberries and the remaining sugar together in a nonreactive shallow preserving pan and place over high heat. Stir constantly so the sugar does not burn until the cranberries begin to release juice, about 5 minutes. Continue cooking until all the cranberries have popped and the mixture is syrupy and comes to a boil. Skim off any foam that forms on top and continue to cook and stir until the mixture thickens, about 10 minutes more.

Add the raspberries and all their juice and cook for 10 minutes more. Stir in the orange juice and zest. Remove a small amount of the jam to a saucer and place in the freezer for 5 minutes.

If the mixture wrinkles when pushed to one side, it is ready. If not, continue cooking for 5 minutes and retest. When the preserves are the right consistency, turn down the heat to a simmer and ladle into hot sterilized jars. Wipe the rims clean with a damp towel and seal with new lids and metal rings. Process in a hot-water bath for 5 minutes. Remove, cook, check seals, label, and store. Makes 4 one pint jars.
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Jams And Jellies - Damson Plum Jam Jams And Jellies - Damson Plum Jam

Jams And Jellies - Damson Plum Jam
4 qt. Damson plums 1 qt. cold water sugar Wash plums, add the water and cook the fruit until the skins are soft. Cool and remove the seeds. Measure and add 2/3 as much sugar as fruit. Stir mixture over low flame until sugar is dissolved. Boil rapidly until mixture is thick and clear. The flavor of the plums should be practically unchanged and the color a rich sparkling red. Pour into sterilized jars and seal while hot.

Jams And Jellies - Jam -  Clear Jel Quick Freezer Jam Jams And Jellies - Jam - Clear Jel Quick Freezer Jam

Jams And Jellies - Jam -  Clear Jel Quick Freezer Jam
2 cups mashed fruit -- any kind fresh, frozen or canned 3/4 cup Splenda -- (depending on tartness of fruit) 1 1/2 tablespoons Instant ClearJel starch Sift ClearJel and Splenda three times. Mix well with fruit. This will thicken instantly. You can adjust sweetness and thickness of jam to taste. Yield: "2 cups" - - - - - - - - - - - - - - - - - - - Per serving: 7 Calories (kcal); trace Total Fat; (4% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable;