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.
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Professional Baker Teaches You How To Make RASPBERRY JELLIES!
Chef Anna Olson knows you have a sweet tooth, and that's why she is presenting you with her amazing Chocolate Covered Raspberry Jellies recipes! Your guests will love your DIY candy! Follow along with the recipe below and you'll be making prize winning desserts in no time!
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Makes 3 dozen candies
Ingredients
Raspberry Jellies
½ cup (125 mL) raspberry purée (pureed and strained frozen raspberries work best)
1/3 cup (80 mL) unsweetened applesauce
2/3 cup (200g) white corn syrup
1 ¼ cups (250 g) granulated sugar
1 pouch (80 mL) liquid pectin
Décor
granulated sugar
cornstarch
10 oz (300 g) dark chocolate, chopped
1. Lightly grease an 8-inch (2 L square baking pan and line it with parchment paper.
2. In a medium saucepan, whisk the raspberry purée and applesauce and bring to a simmer over medium heat. Add the corn syrup and sugar and (increase the heat- is this needed you mentioned still on medium heat to) bring this up to a gentle but even simmer, whisking constantly. Keep simmering the liquid, stirring constantly until it reaches 225 F (107 C), 8-10 minutes. Remove the pan from the heat, pour in the pectin and whisk in. Return this to the heat to reach a simmer and then immediately pour this into the prepared pan. Let this cool, uncovered, until set, about an hour.
3. Turn the jellies out onto a cutting board and peel off the parchment paper and cut into 36 squares. Options for finishing the jellies include:
a) Rolling in granulated sugar (for a gumdrop look)
b) Roll in cornstarch (for a Turkish delight look)
c) Dipping in chocolate – to prepare the chocolate for dipping, melt 7 oz (210 g) of the chocolate in a metal bowl placed over a pot of barely simmering water, stirring until it has melted and is within a temperature between 113-122 F (45-50 C). If the chocolate gets warmer than this, then you need to let it cool below 113 F (45 C) and re-warm. Remove the bowl from the heat and stir in 3 oz (90 g) of chocolate and stir to melt, continuing to stir until the chocolate reaches a temperature of 82 F (28 C). Return the bowl to the water bath and stir to warm up to between 88-90 F (31-32 C) – this doesn’t take long. At this point the chocolate is ready for using and will set at room temperature with a nice satin finish (this process is called tempering.)
To dip the jellies, have a baking tray lined with parchment paper ready. Use truffle forks or other fine-tined forks to immerse each jelly into the chocolate, lift out and gently shake off excess and place on the baking tray to set. After the jellies are dipped, pop the tray into the fridge for just a minute to set the chocolate and then the jellies can be stored at room temperature in an airtight container.
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The Easiest Way To Make Any Homemade Fruit Jam (feat. Krewella)
You only need 3 ingredients for homemade jam (no pectin!). Fruit, sugar, and lemon juice (or really any other acid). If you've got those things, then you have everything you need to make your own homemade jam. Speaking of Jams, Thank you to Krewella for coming out to join me in this video!! Hope you enjoy!
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How to make jelly at home | Weikfield Raspberry Jelly crystals | Homemade Jelly Recipe
For any queries or feedback please mail us to
delicioustouch85@gmail.com
How to make Raspberry jelly with Weikfield jelly crystals
How to make perfect jelly at home
#DeliciousTouch #JellyIn2Mins #ForKids #RaspberryJelly #InstantJellyRecipe #HomemadeFruitJelly #FruitJelly #JellyRecipes #JellyatHome
INGREDIENTS
Weikfield Raspberry Jelly mix - 1 packet
Water- 500 ml
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Music:
My favorite fluid gel trick! Raspberry gel recipe #shorts
EASIEST Homemade Raspberry Jam Recipe | Small Batch Recipe!
My raspberry jam recipe means you can quickly and easily enjoy fresh homemade raspberry jam without having to make 30 jars at once! Instead, this jam recipe makes two small jars worth - or one big jar! This is a great way to use up any fruit that's going out of date, and I love to make this jam when I find berries on special offer in the supermarket!
I've decided to show you my small batch method of making jam with this raspberry jam, but you can substitute the raspberries for any other fruit or berries!
Ratios:
I work on a 4:3 ratio of fruit to sugar. I used 400 grams of raspberries, so this calls for 300 grams of sugar. To work this out easily, simply divide the weight of your fruit by 4, then multiply by 3. This will give you the weight of sugar required!
For the lemon juice, the ratio is for every 100 grams of fruit, you need 1/2 tbsp. lemon juice. For 400 grams of raspberries, I used 2 tbsp. lemon juice.
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INGREDIENTS
Check the ratios above if you want to make more or less jam! For 580ml jam, you'll need:
400 grams berries or fruit (I'm using raspberries!)
2-3 tbsp. vinegar
300 grams sugar
2 tbsp. lemon juice
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Chapters:
0:00 - What You'll Know at the End of This Video!
0:26 - Preheat Oven, Wash Berries & Sterilize Jars
1:17 - Dry Your Berries
1:38 - Fruit to Sugar Ratios - Everything You Need to Know!
2:16 - Lemon Juice to Fruit Ratios
2:48 - Cooking the Jam
3:24 - Testing The Readiness of the Jam
3:45 - Pour Your Jam into the Jars
4:07 - Storage
4:25 - Need Another Recipe? Try These!
#jam #homemadejam #raspberryjam