1852 raspberry raspberry jam Recipes

red currants or 4 cups black currants, water, red raspberries or 6 cups black raspberries, sugar

sliced rhubarb, sugar, frozen raspberries, raspberry jell-o gelatin

fresh raspberries (you can use frozen if fresh are not in season), caster sugar, dried lavender, heads (stalks removed , make sure that the lavender you buy is edible)

chopped or coarsely ground peeled pitted fresh plums (2-1/2 lb), frozen sweetened raspberries, sugar, bottled lemon juice, liquid fruit pectin

fresh raspberries, sugar, amaretto, fresh lime juice, salt, almond extract

fresh raspberries, sugar, amaretto (almond-flavored liqueur), fresh lime juice, salt, almond extract

ball fruit jell freezer jam pectin, sugar, crushed raspberries

sugar, cornstarch, milk, egg yolks, beaten, vanilla extract, frozen lb cake, thawed, raspberry jam, fresh raspberries or 3 cups frozen unsweetened raspberries, thawed and drained if frozen, drambuie, whipping cream, sugar, sliced almonds, toasted, fresh raspberry (optional)

frozen unsweetened raspberries (do not use raspberries in light syrup) or 1 pint fresh raspberry, egg yolks, grand marnier, milk, vanilla, white sugar, semisweet chocolate , chopped into no larger than 1/4 inch pieces, whipping cream, seedless raspberry jam

flour, sugar, eggs, beaten, baking powder, butter, shortening, almond extract, raspberry jam (small or large size depending on how much jam you like)

raspberry cheesecake bars, flour, granulated sugar, salt, butter or margarine, softened, light corn syrup, cream cheese, softened, eggs, light corn syrup, vanilla, raspberry or strawberry jam, powdered sugar , if desired, heat oven to 375of. grease bottom and sides of rectangular pan, 13x9x2 inches., beat flour , granulated sugar, salt, butter and 1/3 cup corn syrup with electric mixer on medium speed until dough forms. press evenly in pan., beat cream cheese in medium bowl until smooth. beat in eggs until well blended. beat in 1 cup corn syrup and the vanilla until smooth. pour over dough., bake 35 to 40 minutes or until edges are light golden brown and filling is set (filling may appear puffy). stir jam; spread over hot bars. cool 30 minutes. refrigerate at least 3 hours until chilled., cut into 6 rows by 6 rows. sprinkle with powdered sugar just before serving. refrigerate any remaining bars.

fresh or unsweetened frozen raspberries, raspberries preserves or jam, water, granulated sugar, fresh or frozen blueberries (small berries work better here), egg whites, butter to grease pan (if using a pan without a removable bottom), all-purpose flour , or 1 1/4 cups cake flour, granulated sugar , or 2 cups confectioners sugar, cream of tartar, freshly squeezed lemon juice, vanilla extract, sugar (optional), by 4-inch tube pan or 9 to 10-inch round cake pan with sides at least 3 inches high, a removable bottom is helpful )

sliced fresh or frozen rhubarb, sugar, raspberry gelatin, raspberry pie filling

blackberries, qts. (2 2/3 lbs.) raspberries, sugar, divided, jell pectin labeled for less or no-sugar needed recipes, butter * (optional)

fresh raspberries (about 4 pints), divided, sugar, divided, warm water (100o to 110o), pectin (such as sure-jell )

unsalted butter, softened (1/2 stick), sugar, vanilla extract or 1/4 tsp vanilla bean paste, all-purpose flour, baking powder, baking soda, egg, plain yogurt, fresh raspberries or 1/2 cup frozen raspberries, raspberry jam, seedless, raspberry jam, seedless, powdered sugar

digestive biscuits, butter, chopped pecans, cream cheese, caster sugar, eggs, egg yolks, vanilla extract, white chocolate, fresh raspberries, raspberry jam, fresh raspberries, icing sugar