Comments on: Black Raspberry Season is Upon Us http://www.apple-crisp.com/black-raspberry-season-is-upon-us/ An Apple Crisp a Day Sun, 03 Jul 2011 12:08:07 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Chris http://www.apple-crisp.com/black-raspberry-season-is-upon-us/#comment-5 Chris Sun, 03 Jul 2011 12:08:07 +0000 http://www.apple-crisp.com/?p=14#comment-5 I make raspberry jelly pectin free as well, although I do not use the seeds. The key is to boil the berrys longer before putting them in Jelly bag (about an hour) and then I use the same as above, 3 cups juice to 3 cups sugar and some lemon juice. Have to boil this to about 223 degrees to get it to set, it is time consuming and you need a jelly or candy thermometer to get it right. I make raspberry jelly pectin free as well, although I do not use the seeds. The key is to boil the berrys longer before putting them in Jelly bag (about an hour) and then I use the same as above, 3 cups juice to 3 cups sugar and some lemon juice. Have to boil this to about 223 degrees to get it to set, it is time consuming and you need a jelly or candy thermometer to get it right.

]]> By: Brandi http://www.apple-crisp.com/black-raspberry-season-is-upon-us/#comment-4 Brandi Fri, 02 Jul 2010 19:22:01 +0000 http://www.apple-crisp.com/?p=14#comment-4 Hi there! Just wondering if you tried it pectin-free this year. I forgot to mention that I use 3 cups each of both raspberries and sugar. Using more would be a bit sweet. Hi there! Just wondering if you tried it pectin-free this year. I forgot to mention that I use 3 cups each of both raspberries and sugar. Using more would be a bit sweet.

]]> By: AppleRecipes http://www.apple-crisp.com/black-raspberry-season-is-upon-us/#comment-3 AppleRecipes Fri, 05 Mar 2010 14:56:16 +0000 http://www.apple-crisp.com/?p=14#comment-3 That’s very interesting–the black raspberry jam we made turned out pretty well, although some liquid pools in the crevices as it sits in the fridge mid-consumption. I wonder how these berries, at this point of ripeness, would have done without pectin? Next year, we may give it a try (our black raspberries are done for this year). The idea of being able to totally eliminate the articifical stuff is very appealing. We liked this stuff, but it’s VERY sweet, with this recipe. We tried some red raspberry freezer jam with the low-sugar-recipe pectin, and it turned out to be a great balance of sweet and tart, besides being much firmer. Seems as though there are a whole lot of factors involved in how jam turns out! Thanks for the tip, Brandi–I’ve made a note for next year. So many possibilities…. That’s very interesting–the black raspberry jam we made turned out pretty well, although some liquid pools in the crevices as it sits in the fridge mid-consumption. I wonder how these berries, at this point of ripeness, would have done without pectin? Next year, we may give it a try (our black raspberries are done for this year). The idea of being able to totally eliminate the articifical stuff is very appealing. We liked this stuff, but it’s VERY sweet, with this recipe. We tried some red raspberry freezer jam with the low-sugar-recipe pectin, and it turned out to be a great balance of sweet and tart, besides being much firmer.

Seems as though there are a whole lot of factors involved in how jam turns out!

Thanks for the tip, Brandi–I’ve made a note for next year. So many possibilities….

]]> By: Brandi http://www.apple-crisp.com/black-raspberry-season-is-upon-us/#comment-2 Brandi Fri, 05 Mar 2010 14:55:23 +0000 http://www.apple-crisp.com/?p=14#comment-2 I am on my 3rd year of making black raspberry jam and I thought to give you my info on it. The seeds of the black raspberry are extremely high in pectin, so this jam actually needs NO pectin added. You mash the berries, mix in the sugar, bring to a boil for 3 minutes, remove from heat and whisk for 6 minutes and pour into jars and cool. I have done no other jams, so if one likes extra pectin, then I guess this way would be fine. However, it seems that it’s just an extra step and extra ingredients that aren’t needed. My jam sets up beautifully. If you wanted seedless jam, then the pectin is a must. I am on my 3rd year of making black raspberry jam and I thought to give you my info on it. The seeds of the black raspberry are extremely high in pectin, so this jam actually needs NO pectin added. You mash the berries, mix in the sugar, bring to a boil for 3 minutes, remove from heat and whisk for 6 minutes and pour into jars and cool. I have done no other jams, so if one likes extra pectin, then I guess this way would be fine. However, it seems that it’s just an extra step and extra ingredients that aren’t needed. My jam sets up beautifully. If you wanted seedless jam, then the pectin is a must.

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