Best 6 Nifs Quick Raspberry Mint Jam Recipes
Welcome to the world of delightful flavors, where the aroma of sweet raspberries and refreshing mint dance together in a symphony of taste. Get ready to discover the best recipe for "Nifs Quick Raspberry Mint Jam," a culinary delight that will transport you to a realm of fruity sensations. This exceptional jam captures the essence of summer's bounty, turning fresh raspberries and aromatic mint leaves into a vibrant spread that will tantalize your taste buds. As we embark on this culinary journey, let's unveil the secrets behind creating this extraordinary jam, ensuring you can recreate this homemade masterpiece in the comfort of your own kitchen.
Let's cook with our recipes!
RASPBERRY MINT JAM
I have so much mint growing in my yard that I add it to almost everything. What a revelation it was when it went in my raspberry jam-the mint really wakes up the raspberry flavor.-Laurie Bock, Lynden, Washington
Provided by Taste of Home
Time 30m
Yield 8 half-pints.
Number Of Ingredients 5
Steps:
- In a Dutch oven, combine raspberries, sugar and butter. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly. , Remove from heat; skim off foam. Stir in mint. Ladle hot mixture into eight hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 83 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 21g carbohydrate (20g sugars, Fiber 1g fiber), Protein 0 protein.
NIF'S QUICK RASPBERRY MINT JAM
I had fresh raspberries in my fridge and a mint plant on my counter. What to do with them? I gave this a shot and it turned out really well! I didn't include cooling time. Enjoy!
Provided by Nif_H
Categories Raspberries
Time 9m
Yield 1 1/2 cups
Number Of Ingredients 3
Steps:
- In a large pot, mash raspberries with a potato masher. Stirring, bring to a boil for 1 minute. Add sugar and, stirring, bring to a boil for 3 minutes. Remove from heat.
- Let sit for 10 minutes and add 1 tablespoon chopped mint. Again, let sit to cool for 10 minutes. Taste and add more mint if desired. I didn't add any more mint.
- Pour into airtight container and store in the fridge. I didn't use a sterilized jar because I know it won't last long!
Nutrition Facts : Calories 710.6, Fat 0.8, Sodium 4, Carbohydrate 181.6, Fiber 8.2, Sugar 171.8, Protein 1.6
QUICK RASPBERRY JAM
15 minutes is all it takes to cook up this fruit jam that can be spread on toast, swirled into yogurt, or used as the jelly for a classic PB&J sandwich.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 4
Steps:
- In a large skillet, combine raspberries, sugar, lemon juice, and a pinch of salt. Cook over high, stirring, until sugar dissolves and mixture boils. Reduce to a rapid simmer and cook, stirring occasionally, until mixture thickens, 12 to 15 minutes. Transfer 3/4 cup jam to an airtight container. Using a fine-mesh sieve, strain remaining jam into container, pressing on solids. Discard seeds. Stir jam to combine: Let cool completely. Cover and refrigerate, up to 1 month.
QUICK RASPBERRY JAM
To preserve the fresh taste of raspberries, this method for jam uses just a little sugar and cooks the fruit for less than 10 minutes. The wide surface area of a skillet helps the berries break down and the sugar melt into syrup quickly. The resulting jam can be refrigerated or enjoyed right away while it's still warm. Tangy and not too sweet, it's delicious slathered over biscuits, scones or toast, spooned over yogurt or oatmeal, or used in savory dishes, like biscuit breakfast sandwiches or grilled pork.
Provided by Genevieve Ko
Categories jams, jellies and preserves
Time 10m
Yield About 2/3 cup
Number Of Ingredients 3
Steps:
- Combine the raspberries, sugar and lemon juice in a large skillet. Set over medium heat and stir until the sugar dissolves and starts to boil, 1 to 2 minutes.
- Reduce the heat to medium-low and cook, stirring often and gently smashing the berries, until the liquid thickens to the consistency of syrup, 4 to 5 minutes. Skim off and discard any pale pink foam on the surface. Remove from the heat.
- Cool until warm or room temperature to use immediately or transfer to a jar and refrigerate until ready to use. The jam can be refrigerated for up to 1 week.
SURPRISE RASPBERRY JAM
I've made this jam for many years and no one has been able to guess the secret ingredient -tomatoes! Everyone swears it tastes just like fresh raspberry jam! -Elizabeth Baker, Birdsboro, Pennsylvania
Provided by Taste of Home
Time 50m
Yield about 5-1/2 cups.
Number Of Ingredients 4
Steps:
- Rinse three clean 1-pint plastic containers with lids with boiling water. Dry thoroughly., In a large saucepan, combine tomatoes, sugar and lemon juice. Cook and stir over high heat until mixture comes to a boil. Reduce heat; simmer, uncovered, 25 minutes. Remove from heat. Skim off foam if necessary. Add gelatin; stir until completely dissolved., Immediately fill all containers to within 1/2 in. of tops. Cool to room temperature, about 1 hour. Wipe off top edges of containers; cover with lids. Let stand at room temperature 3 hours or until set, but not longer than 24 hours., Jam is now ready to use. Refrigerate up to 3 weeks or freeze up to 12 months. Thaw frozen jam in refrigerator before serving.
Nutrition Facts : Calories 82 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 6mg sodium, Carbohydrate 21g carbohydrate (20g sugars, Fiber 0 fiber), Protein 0 protein.
EASY RASPBERRY JAM
Have you found a punnet of frozen raspberries in your freezer? Then you've come to the right recipe, it's simple and easy and you and your whole family can enjoy this!
Provided by Aaron J.
Time 12m
Yield Makes About 750g of jam
Number Of Ingredients 3
Steps:
- Put the 370g raspberries in a medium sized pan at medium heat on the hob and heat gently until they defrost (if your using frozen raspberries) , get softer and juice starts to come out of them. Press the raspberries with the side of your wooden spoon until they break up.
- Stir in the sugar and the lemon juice. Heat gently until the sugar dissolves and the mixture kind of gets thicker in the pan.
- Bring the mixture to the boil and boil it for 5-6 minutes until the setting point is reached. To test, place 1 teaspoon of the mix onto a saucer and put in the fridge for about 3 minutes. The surface should wrinkle when touched with a finger. If it's still too runny, then boil the mix for another few minutes.
- Ladle the jam into a clean jar. Label and store for up to 12 weeks.
- Enjoy on a nice fresh scone or some toast, or even in a sandwich!
Tips:
- Use ripe, fresh raspberries for the best flavor.
- If you don't have fresh mint, you can use dried mint, but use half the amount.
- You can add a little lemon juice to the jam for a brighter flavor.
- If you want a thicker jam, cook it for a few minutes longer.
- Store the jam in a clean, airtight container in the refrigerator for up to 2 weeks.
Conclusion:
This quick and easy raspberry mint jam is a delicious way to enjoy the flavors of summer. It's perfect for spreading on toast, scones, or muffins, or using as a filling for pies and tarts. With its bright and refreshing flavor, this jam is sure to be a hit with everyone who tries it. Enjoy!
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