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Canning Recipes Day Five: Raspberry Recipes

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rasp1me'nthedogs

Flickr, me’nthedogs

Raspberry Balsamic Jam

Ingredients:

8 cups raspberries

1 1.75 oz. pkg pectin

7 cups sugar

1/3 cup balsamic vinegar

1/4 cup pink peppercorns

Instructions:  Prepare 8 half pint jars.  In a large heavy pot, crush 1 cup of the raspberries with a potato masher.  Add 1 cup of berries at a time, crushing before adding any more.  Stir in the pectin and bring this mixture to a boil.  Stir constantly.  Add the sugar and bring back to a boil.  Boil for 1 minute stirring.  Take off the heat and skim off the foam.  Stir in the vinegar and peppercorns.  Ladle the jam into the jars, leaving 1/4 inch headspace.  Wipe the rims and put on the lids and rings.  Place jars on the rack in the canner and bring water to a boil.  Boil for 5 minutes.  Take jars out of canner and cool for 24 hours.

Note:  As another option, instead of the vinegar and peppercorns, you could stir in 1 tsp shredded lemon peel, 1/2 tsp nutmeg, and 1/4 tsp grated fresh ginger along with the sugar. 

raspLa Grande Farmers' Market

Flickr, La Grande Farmers’ Market

White Chocolate Raspberry Spread

Ingredients:

6 cups raspberries

1 vanilla bean, split

1 1.75 oz pkg pectin

6 cups sugar

9 oz. white baking chocolate (the kind with cocoa butter), chopped finely

2 tsp. vanilla extract

Instructions:  Prepare 8 half pint jars.  In a large heavy pot crush the raspberries using a potato masher.  Add the vanilla bean and heat up this mixture over medium high heat for about 5 minutes, stirring frequently.  Stir in the pectin.  Bring to a boil, stirring.  Add the sugar and bring back to a boil.  Boil for 1 minute.  Take off the heat and remove the vanilla bean.  Add the chocolate and stir well until it melts.  Mix in the vanilla extract.  Ladle this mixture into the jars, leaving 1/4 inch headspace.  Wipe the rims and put on the lids and rings.  Place jars on a rack in the canner.  Bring water to a boil and boil for 10 minutes.  Take jars out of canner and cool for 24 hours.

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