What a wonderful combination this turned out to be. I already had the raspberries and apples on hand from our trek downtown to the farmers market, so why not? This recipe was easy since the berries were already washed and frozen, so I just threw them into a pot to get them started. And it got even easier with the help of my new steam juicer which took care of the apples with no problems. Throw in a little lemon and sugar and we have a winner.
3 1/2 cups cooked, strained raspberries
1 cup steamed, mashed apples (see below)
1 cup extracted apple juice
Juice of 1 lemon*
4 cups sugar
Makes 3 pints.
See the main canning page for complete instructions on how to can this recipe. (Recipe card below.)
As always, I cut back on the sugar a bit and just cooked the mixture longer for a good set. (The raspberries were pretty sweet, so I felt it was necessary.) Of course this is entirely up to you since the typical 1:1 is tried and true. It turned out to be around 2 1/2 lbs cooked fruit/juice.
Start by washing about 10 apples and quarter them. Make it easy on yourself by cutting out most of the core. If you are not using a steam juicer** then you can add them to a saucepan and cover with water, then bring to a boil and cook until the apples are soft.
Tip: Although the instructions won’t say so, I think hanging the tube lower than the stove top when the juice starts to flow makes the process easier.
Tip: Wait the entire recommended amount of time. Juices start and stop often, so sit tight! It ain’t over ’til it’s over…
The entire process takes up to 90 minutes or longer. All you have to do is check the boiling water and make sure it doesn’t boil out.
When the process is finished the apples can just sit and cool, making it easy to take off the peel. Reserve 1 cup apple juice and 1 cup steamed apples (mashed). If you boiled the apples, fish them out and do the same thing; filter the juice.
Once the apples get going, start the raspberries. This assumes you have frozen berries like I do. Cook them for a good 60 minutes over medium – low heat. Pass them through a food mill and add them back to the pot. (Too bad I couldn’t find mine. This took forever with a sifter! Tsk, tsk. We gotta stop living out of boxes.)
Add the remaining ingredients: Apples, apple juice, lemon juice and sugar. Cook until the mixture sets, fill them jars and get ta cannin’. Process them in a water bath for 15 minutes.
After tasting this jam, I realized the flavors would work very well with recipes that call for a raspberry sauce. From a pork roast to a cheesecake, it would really jazz up any dish. Maybe next time I’ll can some of this just prior to it setting so it stays saucy. Hmm, where’s my favorite cheesecake recipe?
This one’s on me.
*Tip: You may need to add a bit more lemon juice. Why? The lemon I used came from our day of gleaning and I must say that I’ve never had one be as juicy as this! Just when I thought I was finished squeezing the last bit, more came out. It was medium-sized but produced like it was super-sized. I think you may need 2 lemons if they’re on the dry side and 1 1/2 if they’re on the smaller side. And let me apologize now for not measuring… who knew?
**Info: Check out this cool video I found on how to use the steam juicer…
- 3 1/2 cups cooked, strained raspberries
- 1 cup steamed, mashed apples (see below)
- 1 cup extracted apple juice
- Juice of 1 lemon*
- 4 cups sugar
- Wash about 10 apples and quarter them. Use a steam juicer or cover the apples with water and bring to a boil; cook until the apples are soft.
- If you steamed them: Reserve 1 cup apple juice and 1 cup apples (mashed). If you boiled them: fish them out and reserve the same (filter the juice).
- Cook the raspberries 1 hour over medium - low heat. Pass them through a food mill and add them back to the pot.
- Add the remaining ingredients: Apples, apple juice, lemon juice and sugar. Cook until the mixture sets.
- Refrigerate or can by processing them in a water bath for 15 minutes.
- Makes 3 pints.