Recipe of Rajma Without Tomato

Raspberry Jam Without Pectin

Drain the water and add the rajma in a pressure cooker along with 3 cups of water, 2 tsp of salt (preferably according to the taste), fennel powder, ginger powder, turmeric powder, cloves, cinnamon, black cardamom, tej patta and heeng.

Recipe Summary Raspberry Jam Without Pectin

This is another 'lucky' situation when things turn for better. While making my raspberry jam, I totally forgot to add pectin. The result: exactly the same that if I did add some. Easier, simpler, and less risky than adding pectin to it.

Ingredients | Rajma Without Tomato

4 cups mashed raspberries

4 cups white sugar

1 tablespoon freshly squeezed lemon juice

Directions

Bring raspberries to a boil in a very large pot. Cook for 4 minutes. Add sugar and lemon juice; stir well. Bring back to a boil, stirring constantly. Cook for another 4 minutes.

Remove pot from heat and pour jam into sterilized jars, leaving 1/4-inch of space at the top. Seal and transfer jars into a boiling water bath. Make sure jars are covered with at least 1 inch of water; let sit for 5 minutes. Lift jars and let them cool in a draft-free place without touching, 8 hours to overnight.

Info | Rajma Without Tomato

prep: 5 mins cook: 20 mins additional: 8 hrs 5 mins total: 8 hrs 30 mins Servings: 56 Yield: 7 8-ounce jars

TAG : Raspberry Jam Without Pectin

Side Dish, Sauces and Condiments Recipes, Canning and Preserving Recipes, Jams and Jellies Recipes,