RASPBERRY & LIQUORICE JAM

The perfect addition to a pancake buffet, cheese platters or scrumptious breakfast toast! This is a surprisingly simple recipe combining raspberries with soft black liquorice (or liquorice root), and a squeeze of lemon, cooked together, transforming into a truly delicious fruit spread. Spread the love with your very own homemade jams and preserves!
    

Ingredients for  RASPBERRY & LIQUORICE JAM
	Yield: 4-5 cups
Raspberries, Fresh or Frozen	1kg (2.2 pounds)
Fresh Liquorice* (Soft Black Confectionary)	50-60g
Water	1/4 cup
Lemon Juice (Fresh or Bottled)	2 tablespoons
Powdered Pectin	3 tablespoons (i.e. 50g Jamsetta)
Sugar	4 cups
*or 1-2 teaspoons ground liquorice root

     
METHOD: 
1.  Clean jars (or bottles) and equipment by washing in hot soapy water and rinsing well before use.
2.  If using fresh raspberries: rinse berries in water and drain carefully. Discard branches, bark, leaves and damaged berries (spoilt berries will affect the jam flavour, reduce storage period and increase risk of spoilage). 
    If using frozen raspberries: place frozen berries into a bowl and thaw overnight in the refrigerator. Any juice in the bowl will be added to the recipe as part of the fruit weight.
3.  Measure raspberries into a large pan and add the water. Bring to a boil. Reduce heat to gentle simmer and cook for 15-20 minutes or until raspberries are very soft, stirring every now and then. Remove from heat. Mash for a rustic jam (or puree for a smooth jam consistency). Strain part (or all) of the mixture through a fine sieve to discard raspberry seeds, if desired.
4.  Prepare jars (if they require pre-heating, i.e. twist top jars) into a pot lined with a cloth. Cover jars with water and bring to a boil, boiling for 10 minutes. Once the time is up, turn the heat off and leave jars in the hot water until ready to fill. 
5.  Place lids into a bowl. Cover with boiling water. Remove the lids from the water when you are ready to place them onto the jars to seal.  
6.  Finely dice the fresh/soft eating liquorice and add to the jam pot. Add the lemon juice. Stir well. Whisk pectin into raspberry puree. Bring to a boil, as high as possible, and then add the sugar all at once. Place pot onto heat. Whisk occasionally while the sugar dissolves, to prevent the liquorice sticking to the pot base. Bring jam to a rolling boil (cannot stir down, mixture will foam). Boil as hard as possible for 1 minute. Then turn the heat off, skim foam from the surface and check for gel stage (jam consistency).
7.  Remove jars from hot water and place onto a heatproof surface i.e. tea towel. Pour the hot raspberry jam into the hot jars to 0.5cm (1/4 inch) from the rim 
(TIP: use a jug and jar funnel to fill jars).
8.  Wipe jar rims with a clean, damp cloth to remove any jam residue.
9.  Remove lids from hot water and seal jars i.e. twist to secure “fingertip tight”.
10.  Return jars of syrup into the pot of boiling water and boil for the processing time stated below. Start the timer once the water comes back to a full boil.
11.  Turn off the heat source once the time is up. Remove jars from hot water after 5 more minutes. Cool jars overnight on a heatproof surface i.e. wooden board or towel. Do not adjust lids during this time.
12.  The next day, check jars have sealed before labelling and dating clearly.
13.  Store jars of raspberry & liquorice jam in a cool, dark and dry place (i.e. pantry) for up to 12 months. Jar lids should remain tightly sealed during storage, and not flex up or down when pressed (which indicates jar seal failure, do not consume).
14.  Refrigerate jars upon opening and consume contents within 6-8 weeks.
     

Processing Time for  RASPBERRY & LIQUORICE JAM  in a Boiling Water Canner
	Jar Size	Altitude ≤ 1,000 feet	Altitude 1,001 - 3,000 feet	Altitude 3,001 - 6,000 feet	Altitude ≥ 6,000 feet
Hot Pack	≤ 1 Litre (quarts)	5 minutes	10 minutes	10 minutes	15 minutes

   
FLAVOUR IDEAS:
Add a little of one (or more) of these ingredients (at Step 3) to add flavour to your jam!
o Replace water with lemon juice, lime juice, orange juice, or champagne;
o This recipe can also be used with blackberries or blueberries instead of raspberries, or a mixture of two types of berries (or all three) would be lovely too!
   
NOTES:
o Liquorice (or licorice) is a sweet, aromatic flavouring extracted from the root of Glycyrrhiza glabra, a plant in the pea family (Fabaceae).
o Hard liquorice doesn’t dissolve properly into the jam, so use soft eating licorice or a bit of powdered liquorice root;
o You can leave the soft liquorice in larger pieces if you like – it means there will be a piece to eat at the bottom of each jam jar, yum!
o Low-sugar jam method: combine 1kg raspberries, 60g soft liquorice, 400-600g sugar and the juice of 1 lemon in a large bowl. Stir, cover and refrigerate overnight. The next day, boil until set, mashing or puree the mixture once the fruit is soft for a rustic or smooth textured jam. The jam should set at 105°C/220°F (also test by dropping a spoonful of jam onto a frozen dish, to check for jam consistency, especially if you reduce the amount of sugar or the berries are very juicy you might need to boil for a longer period to reduce the water content of the jam and get it to set). Pour into prepared jars and process as described above in the main recipe. 
More info on testing for gel stage: http://www.foodpreserving.org/2014/06/testing-marmalade-has-set.html
      
  

Hard liquorice like the three pictured will not dissolve into the jam, so are not suitable 

for this recipe. Choose fresh/soft eating liquorice confectionary that is easy to dice finely.

          

  

Left to Right: Glycyrrhiza glabra, (liquorice flowering plant), 
liquorice root and ground liquorice root.

     

Author: Megan Radaich       
Image credit: Megan Radaich       
Publication: www.foodpreserving.org
     
LEARN MORE: FOOD PRESERVING GUIDES

RASPBERRY & CHILLI JAM

YIELD: 6 cups per batch
   
A luscious, rich red raspberry jam with a hint of chilli! Enjoy on toast and scones - add a vanilla bean to make it extra special ... 
   
INGREDIENTS:
1.5kg (3.3lb) raspberries
1-2 chillies, or to taste
1/3 cup water
1 1/2 tablespoons powdered pectin
4 cups sugar
   
METHOD:
1. Wash fresh raspberries and drain. Thaw frozen raspberries overnight in the refrigerator, reserving juice separately (measure to replace water). Add water (or reserved juice), berries and minced chillies (de-seeding optional) into a large pan, bring to a boil and simmer steadily for 10-15 minutes or until very soft. Mash or puree: mash for a rustic jam, puree for a smooth jam consistency. Run part (or all) of the mixture through a sieve to discard seeds, if desired.
2. Cover jars with water and bring to a boil, boiling for 10 minutes. Once the time is up, turn the heat off and leave jars in the hot water until ready to fill.
3. Whisk pectin into raspberry puree. Bring to a boil, as high as possible, then add the sugar all at once. Whisk occasionally while sugar dissolves, and bring to a rolling boil (cannot stir down, mixture will foam). Boil as hard as possible for 1 minute. Then turn the heat off and skim foam from the surface.
4. Place lids into a bowl of boiled water. Remove the lids from the water when you are ready to place them onto the jars to seal. 
5. Immediately pack the hot jam into hot jars, leaving 1/4 inch (0.5cm) headspace. Remove bubbles, check headspace is correct, then wipe rims and seal. 
6. Process in a boiling water bath canner for 10 minutes (start timer once water returns to a full boil). When time is up, turn heat off and rest jars in water for 5 minutes before placing onto a towel-covered bench overnight to cool. 
7. The next day: check jars have sealed before labelling and storing in a cool, dry and dark place for up to 12 months. Jar lids should not flex up or down when pressed.
       
TIPS

• Add 2-3tbsp cocoa (not powdered chocolate);
• Infuse jam during cooking with a vanilla bean or mint;
• Add the zest from 2 or 3 limes (or an orange, or a lemon);
• Add 3tbsp almond liqueur or raspberry liqueur, or orange liqueur;
• Replace water with lemon juice, lime juice, orange juice, or champagne;
• Try raspberry, almond liqueur & lemon zest;
• Try raspberry, almond liqueur & vanilla bean.

STRAWBERRY RASPBERRY KEFIR SMOOTHIE

Probiotic, delicious fruit smoothies are a great start to your day!

Ingredients for  MILK KEFIR
	Yield: 3-4 cups
Full Cream Milk	3-4 cups
Milk Kefir Grains	1-2 tablespoons

METHOD:

1.  Place milk kefir grains into a litre (quart) jar and add milk (milk can be warmed to room temperature if you like - not required - but not hot).

2.  Cover jar with cloth (allows it to breathe but prevents contamination). Culture for 24-48 hours. The longer you culture/ferment, the thicker and sourer the milk kefir will be.

3.  Strain milk kefir through a plastic colander/sieve into bottles and refrigerate kefir drink for up to 3-4 weeks. Start a new bath of kefir!

 

Ingredients for  STRAWBERRY RASPBERRY KEFIR SMOOTHIE
	Yield: 1 serve
Milk	1/2 – 1 cup (dairy or dairy-free)
Strawberries	1/2 cup
Raspberries	1/2 cup
Milk Kefir	1/4 cup
Yoghurt	2 tablespoons
Protein Powder	1/2 scoop (optional)
Ice Cubes	3-4

METHOD:

1.  Place milk, fruit, kefir, yoghurt, protein powder (if using) and ice cubes into a blender.

2.  Blend until smooth. Strain to remove seeds if desired. Serve chilled.

 

NOTE: Milk kefir can be bought from your local store or made at home using milk kefir grains (available online, from health food stores or from someone who makes kefir at home).
More Kefir Smoothie Recipes

Milk Kefir Recipe

Yoghurt Recipes
              
Author: Megan Radaich          
Image credit: Megan Radaich          
Publication: Strawberry Preserving Guide, available HERE

Raspberry Vinaigrette

Processing: Boiling Water Canner 10mins (half-pints, pints)
Storage: 12 months +
Yield: 5 cups per batch
    
A sweet, tangy fruit sauce packed with red raspberries, dijon mustard, apple cider vinegar, balsamic vinegar and sugar. Drizzle on salads or grilled chicken or pork - or use as a glaze before cooking (you could even add a little finely chopped rosemary to the marinade). Traditional vinaigrette salad dressing is a combination of oil and fruit vinegar. Oil is not a safe ingredient for canning (this recipe is a safe alternative). You can add a drizzle of olive oil to some dressing before serving if you like.
     
Ingredients:
1kg (2.2 pounds) raspberries, fresh or thawed
½ cup water
1 - 1 ½ cups white sugar
½ cup apple cider vinegar
4 tablespoons balsamic vinegar
3 tablespoons dijon mustard
     
Simmer raspberries.
If using fresh berries, gently rinse then drain.  Place the berries in a wide, deep pan with the water. Bring to a boil then simmer uncovered for 10 minutes until very soft. Puree the raspberries –either manually, using an immersion (stick) blender, food processor or blender. Remove seeds if you wish using a fine sieve or food mill.
  
Prepare jars.
Prepare jars by covering in water and boiling for 10 minutes.
  
Add other ingredients into pan.
Measure the remaining ingredients into the pan with the raspberries. Heat on medium until the sugar has dissolved, whisking every few minutes. Bring to a gentle boil (bubbling steadily) and boil for 10 minutes. Remove from heat.

  

Prepare lids.
While you are making the sauce, place the lids into a pan of previously boiling water. Do not simmer or boil, just let the lids heat through in the few minutes while you fill the jars, removing the lids from the water when you are ready to place them onto the jars to seal.
  
Ladle hot fruit sauce into hot jars.
Immediately spoon the hot sauce into hot jars, leaving a 1/4 inch (0.5cm) headspace. Remove bubbles, wipe rims and seal.
   
Boiling water canner processing.
Process in a boiling water bath canner for 10 minutes - start the timer once the water returns to a full boil. When the time is up, turn the heat off and rest the jars in the water for 5 minutes before placing onto a towel-covered bench overnight to cool.
  
Next day: check for seals.
Check jars have sealed before labelling and storing in a cool, dry and dark place for up to 12 months.
   

NOTES:

• You can do a low/no-sugar version of this vinaigrette by adding 1 tablespoon of no-sugar pectin and sweetening to your taste with either honey, a little sugar (up to ½ cup if using no-sugar pectin) or sweeten with a sugar substitute safe for canning (ie Stevia). If using raw sugar, ensure it has dissolved before starting the boil so it isn’t “grainy”.
• Add a nip of Chambord or other berry liqueur
• Add a vanilla bean, mint, or rosemary (very finely chopped or infused into mix then removed before canning)

   

 More photographs of this recipe HERE
     

Raspberry Red Onion Chutney

Raspberry Red Onion Chutney
Processing: Boiling Water Canner 15mins (half-pints, pints)
Storage: 12 months +
Yield: 11 cups per batch
   
A sweet chutney made from raspberries, red onion, balsamic vinegar and brown sugar. Delicious in sandwiches and rolls, in baked savoury goods, or served alongside grilled/roasted chicken, beef or pork. Also beautiful with some soft cheeses on a platter when entertaining.
   

Ingredients:
6 cups finely diced red onion (or white, or a combination of the two)
1 cup dried fruit (cranberries, cherries, raisins, currants or golden raisins – or a mixture if you like)
2 teaspoons finely grated orange zest
2 teaspoons kosher or pickling/canning salt
2 cups brown sugar
1 ½ cup apple cider vinegar
1 cup balsamic vinegar
1kg (2.2lbs) raspberries, fresh or thawed (use juice)
  
Prepare jars.
Prepare jars by covering in water and boiling for 10 minutes.
  
Combine ingredients (except raspberries) in large pan. Simmer 25mins.
As you prepare each ingredient, place into a large, deep, heavy-based pan. Add everything except the raspberries. Bring to a boil then simmer until very thick, with most of the liquid evaporated – approximately 25mins or so.
  
Add raspberries.
Place raspberries (including any juice) into the pan, bring to a boil then simmer for a further 5 minutes. Taste and add extra seasoning if required.
  
Prepare lids.
While you are making the chutney, place the lids into a pan of previously boiling water. Do not simmer or boil, just let the lids heat through in the few minutes while you fill the jars with the hot chutney, removing the lids from the water when you are ready to place them onto the jars to seal.
   
Ladle hot chutney into hot jars.
Immediately spoon hot chutney into hot jars, leaving a 1/2 inch (1cm) headspace. Remove bubbles, wipe rims and seal.
  
Boiling water canner processing.
Process in boiling water bath canner for 15 minutes (start timer once water returns to a full boil). When time is up, turn heat off and rest jars in water for 5 minutes before placing onto a towel-covered bench overnight to cool.
   
Next day: check for seals.
Check jars have sealed before labelling and storing in a cool, dry and dark place for up to 12 months.
  
NOTES:
·         Add a bit of heat by adding 1 x finely diced jalapeno
   
For more photos of this recipe, visit HERE