Mason Jar Cake Tutorial with Chocolate Raspberry Jam Filling
9 هزار بار بازدید -
5 سال پیش
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This post is sponsored by
This post is sponsored by Ball® Home Canning http://bit.ly/BallFreshPreservingRecipes This Chocolate Raspberry Jam is from their site and you'll love all the tips and tricks on their site teaching all the canning basics.
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I actually made a carved mason jar cake years ago for a client and it turned out so good I’ve always wanted to remake it and film it. So when Ball canning reached out to work together I knew exactly what I wanted to make. And it turned out even better this time around!
To make the mason jar cake even more authentic I canned my own Jam to fill it with!
This was the first time I canned alone so I needed to get some supplies. I ran to Target and got the Canning starter kit - it has all the supplies I needed to get started. It has a the rack, jar lifter, funnel, headspace/bubble remover tool and even pectin and jars! literally everything you need!!
Want more cake tutorials? Check out my "CAKES by Ashlee Marie! carved, filled, airbrushed fantastic cake decorating tutorials" playlist here • CAKES by Ashlee Marie! carved, filled...
CHOCOLATE RASPBERRY JAM
8 cups fresh or frozen raspberries
1/4 cup lemon juice
2/3 cups pure cocoa powder
6 Tbsp. Ball Classic Pectin
4 cups sugar
Prepare the jars – wash with soapy water
Place the glass jars in a large pot of water with a rack on the bottom – make sure the water is 1-2 inches above the top of the jar
Bring to a boil and bring to 180 degrees, keep simmering until ready to use
Mix the coco powder and Ball classic pectin together.
In a stainless steel medium saucepan add the raspberries and lemon juice and smash.
Add the cocoa/pectin mixture and stir.
Bring to a boil and add the sugar and stir
Over high heat bring to a rolling boil that can’t be stirred down and boil hard for 1 min
Remove from heat.
One at a time bring out a jar, pouring out the water, and place on a towel.
Using the funnel fill the jar leaving ¼ inch headspace
Wipe the jam jar rim and place the lid on top, add the band and adjust to finger tightness.
Place the jar back into the pot of water and repeat until all the jars are filled
Bring the water back up to a boil and boil rapidly for 10 mins (remembering to adjust for altitude)
Turn of heat and let sit for 5 mins
Remove jars and let sit for 12-24 hours.
Check lid for seal (if one didn’t seal just place it in the fridge and use it first), and store in a cool dry place for 18 months
Refrigerate after opening.
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ASHLEE MARIE - I'm all about from scratch recipes, cake decorating tutorials and fun themed foods. I believe anyone can cook with the right tips and tricks. I love creating delicious food at home and enjoy sharing my recipes with you. I'm self taught and if I can do it you can do it! I hope that my videos help you learn to make the dishes and desserts you've always dreamed of making
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5 سال پیش
در تاریخ 1398/03/04 منتشر شده
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