CERTO BLACKBERRY JAM RECIPE
Put your bounty of blackberries to good use with our CERTO Blackberry Jam Recipe. Our CERTO Blackberry Jam Recipe is easier to make than you may think.
Provided by My Food and Family
Categories Home
Time 45m
Yield Makes about 8 (1-cup) jars or 128 servings, 1 Tbsp. each.
Number Of Ingredients 4
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
- Crush blackberries thoroughly, one layer at a time. (Press half of the pulp through a sieve to remove some of the seeds, if desired.) Measure exactly 4 cups prepared fruit into 6- or 8-qt. saucepot.
- Add sugar; stir. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 12 g, Fiber 0 g, Sugar 11 g, Protein 0 g
CERTO BLACKBERRY FREEZER JAM
Store a few jars of this blackberry freezer jam in your freezer so it can be blackberry season year-round. CERTO Blackberry Freezer Jam is easy to prep.
Provided by My Food and Family
Categories Home
Time P1DT30m
Yield Makes about 5 (1-cup) containers or 80 servings, 1 Tbsp. each.
Number Of Ingredients 4
Steps:
- Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
- Crush blackberries thoroughly, one layer at a time. (Press half of the pulp through a sieve to remove some of the seeds, if desired.) Measure exactly 2 cups prepared fruit into large bowl. Stir in sugar. Let stand 10 min., stirring occasionally.
- Mix pectin and lemon juice. Add to blackberry mixture; stir 3 min. or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
- Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze up to 1 year. Thaw in refrigerator.
Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 11 g, Fiber 0 g, Sugar 10 g, Protein 0 g
CERTO BLACKBERRY JELLY
Love blackberries? Then you'll love this intensely fruity CERTO Blackberry Jelly. Our CERTO Blackberry Jelly is made from freshly juiced ripe blackberries.
Provided by My Food and Family
Categories Home
Time 3h
Yield Makes about 8 (1-cup) jars or 128 servings, 1 Tbsp. each.
Number Of Ingredients 5
Steps:
- Bring boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
- Crush blackberries thoroughly, one layer at a time. Place three layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 3-3/4 cups juice into 6- or 8-qt. saucepot. Stir in lemon juice.
- Add sugar; stir. Add butter to reduce foaming. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 12 g, Fiber 0 g, Sugar 12 g, Protein 0 g
BLACKBERRY JAM
Steps:
- Place the berries in a large stainless steel or enamel saucepan. Bring to a full boil over high heat, mashing the berries with a potato masher as they cook. Add the lemon juice and boil hard for 1 minute, stirring and mashing constantly.
- Add the sugar and return the mixture to a boil. Cook, stirring constantly, until it begins to look syrupy and thickens slightly, about 5 minutes. Remove from the heat and test for doneness: a candy thermometer should register 220 degrees F and the mixture should coat the back of a spoon. Run a finger--or a clean object about the width of a finger--through the coat of jam. If the jam does not run and fill the gap, it is done. Otherwise, return the pan to the heat for another 1 to 2 minutes and test again. Be careful not to let the mixture get too thick--it will thicken as it cools.
- When the jam is done, transfer it to a heatproof jar and cool to room temperature, about 2 hours. Cover with a tight-fitting lid and refrigerate. The jam will keep for up to 2 weeks.
BLUEBERRY-BLACKBERRY JAM
This is a jam for late summer with blueberries, blackberries and, as a special addition, a little bit of gin and slivered almonds. Toasting the almonds is optional, but it's worth the extra step, as it adds flavor.
Provided by mutti-am-herd
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time P1DT25m
Yield 128
Number Of Ingredients 7
Steps:
- Inspect 8 half-pint jars for cracks and rings for rust; discard any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
- Toast the almonds in an ungreased skillet until lightly colored, 3 to 5 minutes. Set aside.
- Place crushed blueberries and blackberries in a large pot and add pectin. Slowly bring to a full rolling boil. Add sugar and lemon juice and stir to dissolve. Return to a full rolling boil for exactly 1 minute, stirring constantly. Skim off any foam with a ladle or a large spoon.
- Remove the pot from the heat. Stir in gin and toasted almonds.
- Ladle jam immediately into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Nutrition Facts : Calories 46.5 calories, Carbohydrate 11.7 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.1 g, Sodium 0.1 mg, Sugar 11.3 g
SEEDLESS BLACKBERRY JAM
This recipe uses Green Apple Pectin Stock instead of commercial powdered pectin. You can find the recipe for the Green Apple Pectin Stock here: Recipe #443690 When you use pectin powder, all the water in the fruit is jelled by the pectin. Using apple pectin stock allows the fruit to reach its set point without all the extra water, which produces a more intense fruit flavor. You will need to use the cold plate test to check the set of this jam; I have included the instructions for this below. Cooking time includes processing time.
Provided by xtine
Categories Fruit
Time 50m
Yield 4 half pints
Number Of Ingredients 4
Steps:
- Place the blackberries in a blender and blend until they are all crushed. You may need to do this in two batches depending on the size of your blender.
- Strain the blackberry puree through a mesh strainer to remove the seeds - stir and press on the puree while it is in the strainer - you want to get as much puree as you can.
- Measure out the blackberry puree; you should have about 4 cups. If you don't have 4 cups add water to the puree until you have 4 cups.
- Place 3 small plates or saucers in the freezer.
- In a preserving pan, combine the blackberry puree, 1 cup of Green Apple Pectin Stock, 3 cups of sugar, and 2 tablespoons of lemon juice over medium heat, stirring gently until the sugar is completely dissolved.
- Raise the heat to medium-high and boil for 15 minutes.
- After 15 minutes of cooking, check the set (it may take up to 30 minutes of simmering over medium high heat for the jelly/jam to reach the set stage - it depends on what kind of pan you are using and how high of heat you are using).
- Use the cold plate test to check set: take the pot of jam off the heat (if you don't remove the jam from the heat while you check the set it could over-cook and become rubbery or hard, if the jam is indeed already set) .
- Place a drop of the jam mixture on one of the saucers you've kept in the freezer, & place the plate back in the freezer for 1 minute. After 1 minute, take the saucer out of the freezer and nudge the drop of jam with your finger. If it "wrinkles" when you nudge it with your finger it is done. If the jam is not set, continue cooking over medium-high heat, checking the set again every 5 minutes.
- When the jam is set, ladle the jam into canning jars, leaving 1/4" headspace. Wipe the rims of the jars with damp paper towels to remove any jam which got on the rims or the threads. Place the lids and the bands on the jars, just tightening the bands fingertip tight.
- Process in a boiling water bath for 10 minutes, then remove and let sit, undisturbed, for at least 12 hours before checking seals. It is important to let them sit undisturbed for 12 hours because the sealing compound on the lids is still cooling and hardening, completing the seal. While the jars cool, you will hear a "plink" type sound from each jar - this is the jars completing the vacuum seal as the final air escapes the jar. After 12 hours have passed, remove the bands and check the lids - press down in the center of the lid. If you cannot push the lid down any further, the jar is sealed. If the lid "gives" a bit, and you can push it down, the jar did not seal. You can either put the band back on the jar, and reprocess it for another 10 minutes, or you can just put it in the fridge and use it within 3 months.
Nutrition Facts : Calories 704.2, Fat 1.4, Sodium 4.4, Carbohydrate 177.8, Fiber 15.1, Sugar 163.7, Protein 4
BLACKBERRY JAM
In the summer, my family would go pick tons of blackberries and use them in our cooking.
Provided by hulagirl
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 1h30m
Yield 16
Number Of Ingredients 6
Steps:
- Mash blackberries in a saucepan with a potato masher. Stir in sugar until juices form; place about 1 tablespoon blackberry juice in a small bowl and stir in cornstarch. Pour cornstarch mixture into saucepan.
- Bring berries to a boil, stirring often, until jam is thickened, about 15 minutes. Stir in cinnamon and allspice. Remove from heat and allow to cool. Transfer jam to a bowl, cover, and refrigerate until chilled. Stir in lemon juice.
Nutrition Facts : Calories 67.9 calories, Carbohydrate 16.9 g, Fat 0.2 g, Fiber 1.8 g, Protein 0.5 g, Sodium 0.5 mg, Sugar 14.2 g
HOMEMADE BLACKBERRY JAM
Make and share this Homemade Blackberry Jam recipe from Food.com.
Provided by MizzNezz
Categories Fruit
Time 25m
Yield 7 8oz jars
Number Of Ingredients 3
Steps:
- Carefully measure out the berries, put them into a very large pot (8qt).
- Carefully measure sugar in a lg bowl.
- Add the pectin to the berries a little at a time, stirring constantly.
- Heat on hi, stirring constantly until mixture comes to a FULL boil.
- Add sugar ALL at once, stirring.
- Bring mixture back to a full hard boil, stirring constantly.
- Boil for 1 minute.
- Remove from heat and ladle into clean, hot 8oz jars, leaving 1/4 inch space at the top.
- Wipe the rim of the jar and put canning lids and rings on fingertip tight.
- Place in canner with very hot water, make sure water is 1 inch above jars.
- Process in boiling water bath for 10 minutes.
- Remove and set them upright on a towel to set for 12 hours.
Nutrition Facts : Calories 841.4, Fat 0.5, Sodium 17.3, Carbohydrate 216.3, Fiber 6.1, Sugar 204.6, Protein 1.4
CERTO BLACK RASPBERRY JAM RECIPE
Discover a delicious CERTO Black Raspberry Jam Recipe. This intensely fruity black raspberry jam recipe is like black raspberry pie in a canning jar.
Provided by My Food and Family
Categories Home
Time 45m
Yield Makes about 8 (1-cup) jars or 128 servings, 1 Tbsp. each.
Number Of Ingredients 5
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
- Crush black raspberries thoroughly, one layer at a time. (Press half of pulp through a sieve to remove some of the seeds, if desired.) Measure exactly 3-1/2 cups prepared fruit into 6- or 8-qt. saucepot. Stir in lemon juice.
- Stir sugar into prepared fruit in saucepot. Add butter to reducing foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 12 g, Fiber 0.5878 g, Sugar 12 g, Protein 0 g
CERTO® BLUEBERRY JAM
Think blueberry pie in a canning jar, and you're not far from this intensely fruity jam. Bonus: You'll be done in 45 minutes!
Provided by My Food and Family
Categories Home
Time 45m
Yield About 9 (1-cup) jars or 144 servings, 1 Tbsp. each
Number Of Ingredients 5
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
- Stem and crush blueberries thoroughly, one layer at a time. Measure exactly 4-1/2 cups prepared blueberries into 6- or 8-qt. saucepot. Stir in lemon juice.
- Stir sugar into prepared blueberries in saucepot. Add butter to reduce foaming. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 11 g, Fiber 0 g, Sugar 10 g, Protein 0 g
STRAWBERRY RHUBARB JAM (LIQUID CERTO)
I'm posting this so I'll have it available whenever I need it. I figure I'm not the only one to lose the directions that come in the pectin box, so I thought I'd make it public. This makes a nice sweet/tart jam with a beautiful rich pink/red color. If you use a food processor to chop your strawberries, don't puree them, just chop them. To prepare jars--wash them in hot soapy water and rinse with warm water. To prepare flat lids, bring a small amount of water to a boil and remove from the heat. Place the lids in the boiling water and let sit until you are ready to use them. I use the inversion method to seal my jars (place them upside down for 10 minutes once the lids are on instead of canning) but that method is NOT RECOMMENDED by the USDA.
Provided by Mommy2two
Categories Strawberry
Time 35m
Yield 8 cups
Number Of Ingredients 6
Steps:
- Prepare your jars and lids for canning. This recipe makes approximately 8 cups.
- Remove the stems from the strawberries, and crush to 2 1/4 cups. You can crush with a potato masher, food processer, or my favorite way, by hand.
- Chop rhubarb (you'll need it to measure 1 3/4 cups), place in saucepan with 1/2 cup water, bring to boil and boil about 2 minutes, or until rhubarb is soft.
- In a large (6- or 8-quart) pot, combine the strawberries, drained rhubarb, sugar, and butter if using and bring to a full rolling boil over high heat.
- Add the pectin and bring back to a boil. Boil for one minute and then remove from the heat.
- Skim off any foam (if you used the butter, there may not be any foam) and pour into your prepared jars leaving 1/8 inch headspace.
- Wipe jar rims and threads, cover with two piece lids, screw bands on and boil in a canner for 10 minutes.
- Remove jars from canner and allow to sit overnight. Check the seal, if any jars did not seal, place in the fridge and use immediately. Store properly sealed jars up to one year in a cool dry place.
BLACKBERRY NO-COOK JAM
Make and share this Blackberry No-Cook Jam recipe from Food.com.
Provided by Alia55
Categories Low Protein
Time P1DT30m
Yield 12 jars
Number Of Ingredients 4
Steps:
- Prepare fruit by crushing and then measure 3 cups of the fruit into a large bowl.
- Stir sugar into fruit and set aside for 10 minutes.
- Mix the water and the pectin together in a small saucepan.
- Bring to a full rolling boil over high heat while stirring constantly and continue boiling for 1 full minute.
- Stir the pectin/water into the fruit and stir constantly for 3 minutes.
- Fill plastic or glass freezer containers to within ½-inch of top, cover with lids and let stand at room temp for 24 hours.
- Store in freezer.
- After opening, store in refrigerator up to 3 weeks.
FIELDBERRY FREEZER JAM WITH CERTO LIGHT
I made this recipe up when making jam this July, and am posting it because it turned out so delicious! Total crushed berries should equal 4 cups. Cook time is time for mixture to sit before jarring it.
Provided by Katzen
Categories Berries
Time 50m
Yield 6 Cups, 24 serving(s)
Number Of Ingredients 7
Steps:
- In a mixing bowl, stir together prepared fruit (total of 4 cups, crushed), and lemon juice. Combine Certo Light crystals with 1/4 cup of the sugar. Add certo/sugar mixture to fruit and stir. Let stand 30 minutes, stirring occasionally.
- Add remainder of sugar (3 cups) and stir for 3 minutes.
- Pour into clean containers, filling up to 1/4" from rim. Cover with lids. Leave at room temparature until set (max of 24 hours.) Freeze.
- No cook freezer jam can be stored in the freezer for 6-8 months, and in the fridge for up to 3 weeks.
Nutrition Facts : Calories 129.3, Fat 0.2, Sodium 4.8, Carbohydrate 33.2, Fiber 1.5, Sugar 29.6, Protein 0.4
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