Sarah's Raspberry Jam - Everyday Food with Sarah Carey
Have I told you I'm a bit of a summer produce addict? I can never get enough of the outrageous flavors that arrive at the market this time of year! One of my favorite ways to hold on to the season's freshest fruit is by making jam -- and it's easier than it sounds! Today, I chose raspberries, but my method will work with most fruits. Savor the remaining days of summer and make some jam today!
Sarah's Tip of the Day:
Once your fruit reaches a rolling boil, it will still require about 10 more minutes of cooking time (if you remove it from the heat too quickly, it may be too watery). For more tips on canning visit freshpreserving.com.
Subscribe for more easy and delicious recipes:
---------------------------------------------------------------
YIELD: Makes about 4 cups
INGREDIENTS:
3 pounds fresh berries 4 1/12 cups sugar 4 1/2 teaspoons lemon juice (from 1/2 of a lemon) Pinch of coarse salt
DIRECTIONS
STEP 1
Place a few small plates in the freezer. Stir berries, sugar, lemon juice, and salt in a large, heavy stockpot. Bring to a boil, stirring to dissolve sugar and mashing lightly with a potato masher. Skim foam from surface. Cook, stirring more frequently as jam thickens, until it has the consistency of very loose jelly, 8 to 9 minutes. Remove from heat.
STEP 2
Remove a plate from freezer; drop a spoonful of jam on it. Return to freezer for 1 to 2 minutes; nudge edge of jam with a finger. It should hold its shape. If jam is too thin and spreads, return it to a boil, testing every minute, until done.
STEP 3
Strain about half of the jam; discard seeds. Return strained jam to pot; stir in remaining teaspoon zest. Return to a boil. Remove from heat. Spoon hot jam into hot sterilized jars; cover immediately with sterilized lids.
---------------------------------------------------------------
Get the Full Recipe:
More fruit recipes:
---------------------------------------------------------------
Want more? Sign up to get my video recipe email, served daily.
Get recipe emails:
Like Everyday Food:
Follow Everyday Food:
Everyday Food Pinterest:
Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Sarah's Raspberry Jam - Everyday Food with Sarah Carey
SECRETS to Make the Best Raspberry Jam EVER (Food for Winter Part 2)
SO MANY RASPBERRIES! Michelle makes the best homemade jam ever, and she's gonna tell you her jam making secrets.
Tools we used in this video:
Food Mill:
Immersion Blender:
Pomona's Pectin:
More Than Farmers Hats and T-shirts here:
Products we love:
(As an Amazon Associate I earn from qualifying purchases. I'm a quality tool kind of guy, and I'll only ever recommend something that I would want for myself. If you make a purchase through a link posted here I may receive a small affiliate commission, but at no extra cost to you. It helps to make this channel a reality!)
Get perks by becoming a Channel Member!
Follow us on Instagram!
and on Facebook!
Sharing our passion for efficient, sustainable homesteading that brings the family together. We believe in homesteading that's sustainable, not just sustainable homesteading. In other words, we want to show you that homesteading doesn't have to wear you out to the point that you give it up. We've seen it happen, and almost came to that point ourselves.
There's fresh content every week, so go ahead and take a whack at that subscribe button if you'd like to join us on this crazy ride. Get ready to learn and be inspired!
My favorite fluid gel trick! Raspberry gel recipe #shorts
Deliciously Refreshing Raspberry Jelly Fruit Cake Recipe| Weikfield
Get ready to experience a burst of fruity goodness with our Raspberry Jelly Fruit Cake! Watch as we reveal the tantalizing recipe featuring Weikfield's Raspberry Jelly and a delightful assortment of juicy fruits. This vibrant and jelly-filled cake is not only a treat for your taste buds but also a refreshing and healthy dessert option. Don't miss out on this mouthwatering creation that will surely impress your loved ones.
Subscribe to our channel for more tempting recipes:
Connect with Weikfield:
Follow us on Facebook:
Stay updated on Instagram:
Explore our website for exciting product offerings:
Ingredients:
Raspberry flavor jelly mix
Premix sachet
Boiling water (as per instructions)
1 chopped apple
1 sliced kiwi
1/3 cup black grapes
3-4 sliced strawberries
Method:
Empty the raspberry jelly packet into a bowl and follow the instructions provided.
Add the chopped fruits and mix well.
Transfer the mixture to a mold and let it set. For best results, refrigerate.
Your delectable Raspberry Jelly Fruit Cake is now ready to be enjoyed!
Shop our entire range of products:
Amazon:
Flipkart:
Bigbasket:
Connect with Weikfield:
Like us on Facebook:
Follow us on Instagram:
Check out our website:
#Raspberry #Jelly #Cake
Raspberry Jam | Love this flavour!
★Online Classes★
For more online classes please visit:
Making jam is actually quite easy - how about raspberry jam?!
▶Raspberry Jam◀
Frozen Raspberries 100g
Sugar 30g
Add both frozen raspberries and sugar into saucepan and reduce. (Details in the video)
There are no additives so best in the fridge up to 10 days.
---------------------------------------------------
★Shoppee★
Shop Name: Hanbit Cho Korean Bakeware
★My Ingredients★
Dark Couverture Chocolate:
White Couverture Chocolate:
Valhrona Cocoa Powder:
Snow Sugar:
Ghirardelli Chocolate Sauce:
★My Equipments★
Oven: UNOX Bakerlux Shop.Pro Convection oven
Handmixer: Luxel or Tornado Standmixer: KitchenAid 5 Qrt Bowl-Lift or Kenwood 7 Qrt (
Silicone Mat: Silpat( or Silpat equivalent( Perforated Silicone Mat (Mesh): Silpat
Hand Blender: Braun MQ 7035X (
Food Processor: Hanil (
Stand Blender: Vitamix QuietOne ( Infrared Thermometer:
Leveling Bar: This is not the same levelling bar as the one I have used as I bought mine locally in Korea. However, this is the closest I could find:
Zester: Microplane (
Whisk: Matfer
★ABOUT ME★
Hi! I’m Hanbit, professional pastry chef and CEO of Sugar Lane Baking Academy based in Seoul, Korea. Funny enough, my background had nothing to do with baking - far from it. I studied mathematics at university and then worked in finance, strategy consulting and IT. Then one day in 2018, I quit my job and enrolled at a pastry school. I have loved it ever since!
As my story suggests, I really enjoy being a pastry chef and I am keen to share the joy of baking with as many people as possible. Baking can seem daunting at first but as long as you take it step-by-step anyone can do it - even someone with no baking background like myself managed to become a professional pastry chef!
I'll try my best to include detailed explanations and tips in my recipes so that you will be able to bake amazing desserts. I aim to create videos that can be enjoyed by people at all levels - those who bake for fun as well as those who want to get more serious.
★Instagram★
★슈가레인 베이킹 스튜디오 수강 문의★
#jam #raspberryjam #sugarlane #조한빛 #슈가레인
How To Make: Jello from a Box
I show you how to make Jello.
The bowl that I use (Amazon affiliate link):
--------------------------
The above are affiliate links, which means, at no extra cost to you, I'll receive a small commission for purchases through those links. This helps support the channel, thank you.
*Casual Cooking’s content is for entertainment only. Use of this information is strictly at your own risk. Casual Cooking will not assume any liability for direct or indirect losses or damages that may result from the use of information contained in this video including but not limited to economic loss, injury, illness or loss of life. Links above include affiliate commission or referrals. I'm part of an affiliate network and I receive compensation from partnering websites. The content of this video may be outdated or inaccurate.