Blackberry Mojito Refrigerator Jam Food

BLACKBERRY MOJITO REFRIGERATOR JAM

Steps:

• In a heavy bottom sauce pan, combine the the blackberries, lime juice, sprigs of mint, sugar and 1 cup of water.
• Mix the 1/4 cup of water with cornstarch and set aside.
• Cook over medium heat, stirring frequently until it boils.
• When the blackberries begin to pop, remove the mint sprigs. Stir the cornstarch mixture vigorously and add to the blackberry mixture.
• Stir and continue to cook until the jam thickens to the consistency of your preference. Cool and pour into a jar.
• ***Keep in the refrigerator for up to a week.****.
• Try it on a bagel with a layer of cream cheese, then top with jam. YUM!

BLACKBERRY JAM

Steps:

• Clean, de-stem and crush blackberries.
• In a large stainless steal or enamel pot combine crushed berries and sugar.
• bring to a boil, stirring often until sugar is dissolved.
• Cook to jell point, stirring often.
• Remove from heat, skim off foam and ladle into clean hot jars.
• Leave 1/4 inch head space.
• Process in a boiling water bath for 10 minutes at altitudes up to 1000 feet.

BLACKBERRY REFRIGERATOR JAM

Steps:

• 1. in good sized med bowl use a masher to to crush blackberries till you have 2 cups crushed blackberries. mix berries, sugar, and lemon peel. let stand for ten min.stirring occasionally. In a small saucepan combine pectin an water.Bring to boil over high heat. boil for one min. stirring occasionally remove frome heat adding the berry mixture; stir for 3 min or until the sugars dissolved an its no longer grainy.
• 2. Ladle into freezer containers that will hold at least half pint leaveing a 1/2-inch headspace seal an label let stand at room temp 24 hours to set before freezing, store jan in refrigerator for up to 3 weeks an in freezer for up to one year

BLACKBERRY JAM

Steps:

• If you have hand picked your blackberries from the wild then first you will need to soak the fruit in salted water for a couple of hours. This cleans and destroys any bugs. After soaking rinse well in clean water.
• Prepare your jars: you will need a minimum of two empty jars with lids. Ensure they are clean. Warm in an oven on about 100 degrees C.
• Place your blackberries, sugar and lemon juice into a large saucepan and place on the hob on a low heat.
• Gently heat and fold the sugar into the blackberries until dissolved.
• Bring the fruit to a gentle boil, stirring occasionally and let the fruit simmer for about 10-12 minutes. A slight froth should start to appear as the fruit boils. (Do not feel tempted to increase the heat to boil quickly. The key is a gentle boil).
• Place a knob of butter on top of the fruit and stir across the top into the froth. The butter is used to break down the froth. If you still have excess then remove the frothy bubbles with a spoon. Remove saucepan from heat.
• Do the fridge test: place a small amount of jam on to a plate and place in the fridge. Leave for a few minutes and then remove. Tilt the plate and the jam should crinkle. If the jam is still runny then place back onto heat and boil gently for a further 2 minutes. Test again.
• You are now ready to place your mixture into your jars and place lids on. Allow to cool and then place in the fridge.
• Your jam is then ready to eat the following day.

BLACKBERRY JAM

Steps:

• In a bowl, coarsely crush the berries by hand with a potato masher, leaving a few whole berries or chunks.
• Transfer to slow cooker; stir in the sugar and lemon juice.
• Cover and cook on LOW for 2 1/2 hours, stirring twice during cooking.
• Remove the lid and turn temperature to HIGH; cook 2 to 3 hours longer, until the jam is nice and syrupy.
• Ladle the warm jam into clean spring-top glass jars (or use screw tops with new lids); let stand until cool.
• Store, covered, in the refrigerator for up to 2 months; or spoon into small plastic storage containers and freeze for up to 2 months.

REFRIGERATOR JAM

Steps:

• Wash fruit and discard any skin (from peaches or the like).
• Cut fruit into pieces no larger than 1 inch each.
• In a large heavy-duty saucepan add the sugar and stir over medium heat while the sugar melts and the fruit softens.
• Cook, stirring constantly until the jam thickens. this may take an hour or more. Cool, then spoon into very clean jars, cover with clean lids and refrigerate up to 3 weeks.