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Raisin Jam Recipes

Jams

 
Apricot-Raisin Jam
Ingredients:

1/2 lb Dried apricot halves, coarsely chopped
1 cup Golden raisins
 Juice and grated rind of 1 lemon
1 cup Orange juice
2 cup Sugar
Cooking Instructions:
Place the apricots and raisins in a bowl and add water to cover. Cover the bowl tightly and let it stand overnight. Drain the liquid into a large, heavy saucepan and chop the apricots coarsely. Add the apricots, raisins, lemon juice and rind, and orange juice to the pan, place over low heat, and bring to a simmer. Cook 20 minutes, stirring occasionally. Add the sugar and continue cooking, stirring frequently until the mixture of fruit is very soft and the syrup sheets when dropped from the side of a spoon (220 degrees on a candy thermometer), 15 to 20 minutes. Spoon the jam into sterilized half-pint jars. Seal the jars, process in a boiling-water bath for 10 minutes and cool. Store in a cool, dark place.
Cranberry-Raisin Jam
Ingredients:

2 1/2 c. water
2 1/2 c. sugar
Grated rind and juice of 1 orange
1 lb. cranberries
1 c. raisins, chopped
Cooking Instructions:
Combine water, sugar and grated orange rind and juice in saucepan. Boil for 5 minutes. Wash and pick over cranberries. Add berries and raisins to syrup; boil until all the cranberries pop, about 5 minutes. Let stand until lukewarm; pour into hot, sterilized jars; seal with melted paraffin.
Peach-Raisin Jam
Ingredients:

1 1/2 cup Peaches
1 1/4 cup White Sugar Plus
3 tbl White Sugar

2 tbl Golden Raisins
1 tbl Brown Sugar
2 whl Cloves
1/8 tsp Ground Allspice
Cooking Instructions:
With Kneading Blade in position, add the crushed fruit to the Baking Pan. Add the rest of the called for ingredients. Insert Baking Pan into the Breadman. Close Lid. Press "Select" button until Jam cycle is chosen. Press "Start". The Breadman will pre-heat for 10 min before any movement occurs in the pan. After pre-heating, the jam will be heated and mixed for approx 60 min. The entire cycle take 1:20 min in which 10 min is the cool-down cycle. The Breadman will beep when the cycle is complete. Press "Reset" and remove the Pan. Pour the hot jam into a refrigerator/freezer-safe container, leaving 1/2" of space at the top. Cover tightly to store.
Plum, Rum and Raisin Jam
Ingredients:

11/2 kg plums, remove stones
1 cup water
5 cups sugar
1 cup raisins
2 tablespoons rum
Cooking Instructions:
Place plums and water into a large, heavy based saucepan.  Simmer until fruit is soft and pulpy.  Approx. 10 minutes.  Add sugar, raisins then continue simmering uncovered until sugar is dissolved.  Stir occasionally.  Boil uncovered for approx. 20 minutes of until setting point is reached.  Stir once or twice to prevent sticking.  Remove from heat, pour in Rum.  Stand 2-3 minutes.  Spoon into hot, sterilised jars and seal.
Rhubarb-Raisin Jam
Ingredients:

3 lbs rhubarb
1 lb seedless raisins
2 lbs sugar
Juice of 2 lemons
Cooking Instructions:
Clean the rhubarb and chop into 1 inch long chunks. Wash the raisins, remove any stalks and chop the fruits finely. Put the rhubarb into a pan and heat slowly until you can see the juices escaping. When the juices are flowing, increase the temperature and simmer until the rhubarb is soft. Add the sugar, the juice from the lemons and the raisins. Bring slowly to the boil, stirring all the time until the sugar is fully dissolved. Bring to the boil and continue boiling until setting point is reached. Pour into warm jars and seal well.
 

Jams

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