Making Seedless Black Raspberry Jam
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- Опубликовано: 28 авг 2024
- Cooking with Donna: Making Seedless Black Raspberry Jam
Donna has been picking the black raspberries that grow wild around our wooded property, we call Journey's End, for the past three weeks or so. These are unattended and uncultivated berry patches - in other words, you find a bramble patch here, another there, pretty much all over our property on woodline edges.
All together she gathered seven one-quart freezer bags full of berries and is now going to put up some seedless black raspberry jam, one of our summer favorites. From seven one-quart bags of berries, she ends up with seven half-pints of jam in this clip. The process is fairly easy to do and you need only your berries and sugar - no other ingredients. [Please note: We often refer to both blackberries and black raspberries here by simply calling them blackberries. In fact we have both blackberries and black raspberries [as well as some red raspberries] growing here at Journey's End. Donna is making seedless black raspberry jam in this video - although there just may be a few blackberries in the mix! - although they tend to ripen somewhat later - :D ]
About Donna -
Donna is a community worker with the state university extension office and has taught cooking, bread baking and food preservation classes for over 12 years. Her classes are popular locally and she has appeared on local television programs doing various food presentation segments for the extension service. She works now in the Food Nutrition Program - FNP.
We hope you enjoy our Cooking with Donna videos!
It's black cap season again and I find myself here watching your video once again for guidance on jam making. Thanks for the great video. I'm sure I'll be back again next year! I make several jams throughout the summer, but this is definitely a favorite of mine. I love picking the berries. My daughter says I get hypnotized by berries!
Thanks for your wonderful step by step video. This will be my first time making blackberry jam.
Thank you Donna . That is exactly what I was looking for..
Very nice!! I did a similar recipe last year & picked up a trick to separating the seeds from the juice. While the berries were in the strainer I use a glass bowl that fit inside the strainer snug & simply press down inside the bowl & smashed all the juice out, leaving the seeds.
That's a great idea Sharon.........I'll pass it on to Donna. All the best-Larry
Dear Larry, Your wife is a real clever lady.. That raspberry jam looks delicious.. She really explained it so well.. The info provided is also very useful.. Thank you Larry & Donna for your lovely recipe and video..
Super informative! Thank you for the well water tip. Also your voice is very soothing to listen to. Great video editing. Love love love!
Saw your name and had to comment ,my late grandma's name was Ruth Wiggins.
Thank you for this video, I learnt the right consistency to can the jam just on time as I cooked my raspberries 😊
Fascinating video. Nice to finally "meet" Donna. You guys rock. :-)
Thank you so much for doing this! My mother loves seedless rasberry jam and now I can surpries her with it!
I will not forget taking the wax off a fresh jar of cherry jelly when I was a kid.
Thanks for sharing this very informative video I had no idea about the two dripping of spoon to check for setting. Awesome tip . Keep up the good work
Great video Larry and Donna! It has been years since I've put up any jam, but you got me in the mood to give it a try again. Delana
Je to krásne
what a great recipe thanks so much for the shared insight friend, gave me lot of black berries and was not sure what to do because lots of red ones, this worked, jam up ,THANKS
DMS
thats was awesome I'm making my very 1st batch of jam and your video was really helpful..thank you
You're very welcome!
Thank You!
Honey I’m gonna measure my stockpot tomorrow and order a ring like that for the bottom of my W.B.canner
Yum....and Donna's a Movie Star!!! Give her a hug for me :)
I've been pureeing fruit for yogurt, and so far the easiest way to strain has been to use a nut milk bag. It's still annoying but so much faster than using a sieve.
Thank you so much for this video! I've got 2 years worth of frozen raspberries that I'm planning on processing tomorrow. I didn't harvest 'young' berries prior to extracting the seeds, but I have about 8 cups of seedless raspberry juice. I'll follow the 3/4 cup sugar to 1 cup juice and boil...I've go a candy thermometer and will get it up to 220...I hope to 'jar' without andy pectin...but I think I could add some sure jell if needed. Gonna give the 4 oz jars about 10-15 minn boil and hope for the 'ping.
thanks. good vid.
@lmmsl Thank you Menu for your kind remarks. I passed them along. We had fun making the cooking video and there will be more to come. Have a great week!
@Eszra Thanks for the nice compliment an I'll pass it along to Donna...good luck with the jam!
You need something to keep the jars up off the bottom of the canner or the jars may crack from the direct heat. You need some sort of rack as shown or a regular canning rack to do this. Happy jam making! - from Donna
great video
Use a blender then strain, it makes it much easier
I used an immersion blender on a lower setting. Worked great.
Before you cook them?
@@rbrown2895That’s exactly what I did, made it easy to strain and was thicker 😊
I’d like to make a black raspberry pie or muffins, but I’m not a fan of the seeds at all. I’m assuming a pie or muffins would be full of them. So my question is: is there anything else you can do with the seedless juice besides making jam? Can you make a seedless pie or muffin somehow?
what do you do with the pulp and seeds that are left from the juice. I'm sure it is good for something, maybe smoothies?
I decided to add sugar to it and made a sauce, great over ice cream or angel food cake
I think viscosity is the word you want
I plan on using frozen berries. Can i use the sugar to draw out the juices and THEN strain and de-seed? Or does that affect the sugar ration for the jam? OR, should I just thaw the berries, cook down and bit & then de-seed like you did and THEN add the sugar? Just want to make sure I draw alot of juice out of those frozen berries.
wonder if you could put the raspberries in a VitaMix and run it until the seeds are completely pureed?
I boiled my jam for about an hour but it didn't thicken much, maybe I didn't pick enough of the unripened berries, I'm not sure because this is the first time I have ever made jam. I really didn't want to make jelly because I just like the way jam spreads much better. I bought some citric acid & sure gell because I didn't want to use lemon juice (my mom hates it & I wanted to give her some), am I going to have to use some of that or is there something else I can do or use & how much??? I would really appreciate some input on this. Thank you so much..
Hi Lori,
As long as I've been making jam, this is the first year I've been trying no-pectin recipes. Rather than all the spoon/plate in a freezer tests, I've found the best way to test for doneness is to use a candy thermometer I picked up at the grocery store. Jam sets at 220 oF, although sometimes I'll stop at 215 oF because I like jam slightly on the runny side. It's so much less stressful and takes out all the guess work.
I'm using frozen berries & already did the sugar over them to draw out the juices. Can I strain the seeds out still? How will that affect the sugar content of the jam? Should I add more?
Ok, I think I need help. My first time doing canning and jam. It's been over 1/2 hour and the lids haven't popped. Help
went wild blackberry picking this morning, how do you get all the gunk,leaves,bugs out of the batch first? do you add water to the pot when cooking down the berries?
Hi Rebecca! We pick individual berries off of the stalk and we never have any leaves & etc in the bunch. However, Donna washes the berries off in the sink in a colander when she finishes her pick. No water is added at all. The berries are just cooked down in a pot as shown. Best wishes........
Thanks, i didnt add water.
Did you ever try using an immersion blender to pulverize the berries and then strain?
No we have not.
Do you have to have cooling rack on the bottom of pan
It is advisable to keep jars from moving around from the boiling water / keep from cracking.
They didn't crack 👍🏻✋🏻
Michigan Gardner That's good to hear.
I never use one and mine turn out great
Michigan Gardner I could not find my rack so I processed my Jam anyway. When I woke up this morning the world did not come to and end!
It would be easier if you used cheese cloth to get the juice out off the berries instead of straining
How come all of the Black Raspberry jellies in the store are seedless? And why didn't you filter your water? You want mineral dust in your food and water? And what is the difference between Jelly, Jam and Preserves?
Hello George. The minerals in our water are calcium and magnesium, found in most natural water supplies and are minerals the body needs in one form or another. When the water boils off, these are left behind on the container to one extent or another depending on how "hard" your water supply is. We usually do not use the hard water from the well when cooking food that is going to be in direct contact with the water - we use filtered water [for better taste]. I googled your other question and found the following:
Jelly, jam and preserves are all made from fruit mixed with sugar and pectin. The difference between them comes in the form that the fruit takes.
In jelly, the fruit comes in the form of fruit juice.
In jam, the fruit comes in the form of fruit pulp or crushed fruit (and is less stiff than jelly as a result).
In preserves, the fruit comes in the form of chunks in a syrup or a jam.
Pectin is an indigestible carbohydrate (fiber). It is found in the cell walls of most fruit. When heated with sugar in water, it gels, giving jam, jelly and preserves their thickness.
As far as your question about why the store only has seedless jam, I haven't a clue other than it may be that most people prefer seedless jam so that is what they sell.
I thought it's jelly when you make it like this and Jam has the seeds and pulp in it and preserves is more like whole fruit
George Louis "what is the difference between Jelly, Jam and Preserves?"
Jelly is made with only the fruit juice, and usually sugar and sometimes pectin. Jam is made from the crushed whole fruit. Preserves are made with larger pieces of the fruit, and in the case of berry preserves may include the whole berries.
Hi any faster way to get the seeds out of raspberries strawberries etc?
Any electric machines to do it for you?
Do you don’t have to hand press it through a strainer hurting hands and a lot of time.
You mentioned a food mill will that remove the seeds quickly and any electric food mills to be even faster? Any other machines to remove the seeds quicker?
Can you give me some links to these machines you recommend. Thank you very much in advance. 🙂
None that I'm aware of really.
what cooling rack did you use and where did you buy it?
Donna measured the bottom of her canning pot and picked up a cooling rack to fit it at Bed Bath and Beyond.
Do I have to have the round cooling rack?
They jars supposed to sit on those n shaled bits on the rack , not between them or they fall like you shown . The mouth of the jar goes over the loops.
@IBSASE2U Okie Dokie!
how many berries do you think you started with quarts pints cups ounces ??? any help would be great I'm quite new at this
Donna says she really doesn't count the number of quarts & etc of picked berries she starts with. She picks them here until they're done for the year and then takes all she has and cooks them down. The amount of berry juice you have after cooking them down is the important part. The number of berries it takes to get one cup of juice varies from year to year depending on the berry crop. Thanks for commenting! -Larry
thank you i'm quite new at this and need all the help I can get
Could you skip the "pressing" and just use a juicer to process the berries when they are cold and cook the juice and pectin and sugar?
yes, but there's no point, boiling juices them up anyway and you still need to boil it to get the pectin out of the skins, though it might make it easier, fact is it doesn't mater if the skins go in so blending it would be fine.
Jack Hernandez
Think you missed my point of the question. It wasn't weather to boil or not it was to avoid that mess of "pressing" she was doing. Looks like a total waste of a lot time if a juicer pulls the juice and then just boil and add sugar , pectin in the same process.
Jack Hernandez
She was "pressing" for one purpose only... to prevent the seeds from getting into the mix. LOL My question was to skip that waste of time and process the berries in a juicer to extract the seeds... nothing to do with boiling because that has to be done period.
***** when you say juicer do you mean blender?
pectin is in the skins, if you simply extract the juice without boiling the skins into it you won't extract the pectin from the skins into the juice, once you do that you'll then have to remove the skins by sieving it.
If you only have the juice leftover isn't that jelly?
When you mash the soft berry material through the strainer you get a lot of the pulp along with the juice.
@@JourneysEnd1750 ty
I thought you were showing us do ur dishes..But u weren't「=)
is this black raspberry or blackberry?
+Jack “Does Stuff” Christopher In the expanded post above, Donna says; "We often refer to both blackberries and black raspberries here by simply calling them blackberries. In fact we have both blackberries and black raspberries [as well as some red raspberries] growing here at Journey's End."
so it's a mix of all of them?
+Jack “Does Stuff” Christopher We do not have many blackberries here - mostly black raspberries. I know Donna does pick some blackberries with the raspberries and I doubt out of all the berries she is reducing in this video there is more than a couple of cups of blackberries in the mix, if that. I think the confusion is that I was explaining that in the video if she says "blackberries" she is actually referring to black raspberries. We tend to call black raspberries "blackberries," as many do in the area.
JourneysEnd1750 so it is a mix of both then? yes or no?
I wasn't asking if it was a big deal I just wanted to know what was in there since blackberries grow everywhere naturally where I live, it is blackberry season right now in Wales and was considering using them and wanted to know if you were using blackberries or not, and since I was not getting a straight answer I was asking for a simple, straightforward answer instead of vague, unspecific ramblings. But now I know you chucked in whatever random shit you had in your garden without any discretion for what they actually were. Thank-you for finally making that clear.
"Making Seedless Black Raspberry Jam"
This isn't jam; it's jelly.
You said you did not say how much berries yo started with ? This is very relevant,as it would tell you the cost of producing seedless jam , why raspberries are costing £2.50 for 250 gram I would think that seedless jam would cost something in the region of £10-£12 pounds to make a pound ? Way to expensive , also to boil the pots once filled seems over kill ,
I am not the woman making this but, I’m making some rn and rewatching to make sure I’m doing it right.
I started with 1 1/2 quarts of berries and it yielded just a tad under 2 cups of juice.
Hope that helps.
(I wore gloves and cheese cloth. I wrung and wrung and wrung to get ALL the juice out. I worked that pulp til it was so dry).
Happy canning.
Edit. I just finished making it and 1 1/2 quarts of berries made me 1 pint jar and about 2 TBSP extra.