MIXED BERRY JAM RECIPE
Before starting you might want to review my Kitchen Notes on Making Q&E Jams Recipe.This is a refrigerator jam and not intended to be sealed and stored in the pantry. All you need is a very clean jar. Once the jam has cooked to consistency, pour into jar, let cool and refrigerate."*" See Kitchen Notes for more information or links to special ingredients.
Provided by MJ of MJ's Kitchen
Categories Jams and Preserves Vegan
Time 30m
Number Of Ingredients 5
Steps:
- Wash a pint jar, but do not dry. Add about an inch of water to the jar and place in the microwave and on high for 2 minutes. Using jar grips, pour out the hot water and place jar on a clean towel until ready to pour in the jam.
- If you aren't planning on using temperature to know when the jam is ready to pour, then place a small saucer in the freezer.
- Rinse and weigh the berries. Add to a sauce pan with the lemon and sugar.
- Heat on low, stirring frequently until the sugar has melted.
- Increase the heat to medium and bring the jam to a boil, stirring frequently.
- Bring the jam to a full boil, stirring constantly. A full boil is a boil that cannot be stirred down. You may need to increase your heat level a bit to get there and to sustain the boil while you are stirring.
- Stir constantly at a full boil for 14 to 16 minutes. Test* @ 12 minutes, then cook another minute or two if needed OR at 14 minutes add a candy thermometer to the pot and use temperature to know when the jam is ready. Skim off any foam remaining on the surface of the jam.
- Remove from the heat and pour into the clean pint jar. Screw on the lid. Let cool, then refrigerate. This jam will keep in the refrigerator until you finish it off, which won't take long.
MIXED BERRY JAM
Very good! This is adapted from another site on the internet. 2 cups = 1 pint. 4 pints = 8 cups. 8 cups = 1828 grams. 1828 grams = 91 tablespoons Measurements courtesy of http://www.gourmetsleuth.com/cookingconversions.asp.
Provided by mtilton
Categories Low Protein
Time 1h
Yield 6 half pints, 91 serving(s)
Number Of Ingredients 7
Steps:
- In a large pan, combine berries with sugar.
- Crush berries with a potato masher.
- Add lemon juice and lemon rind.
- Bring to a boil, skimming off any foam that forms.
- Cook at a full boil until jam thickens, approximately 30 minutes (jelling point is 221F).
- While the berries are cooking, sterilize your jars and heat the seals in a pan of hot water.
- Pour jam into hot jars; wipe rims, place seals and screw on bands fingertip-tight.
- Process in a boiling water bath for five minutes; remove to a protected countertop and let cool, undisturbed for 24 hours.
- If any of the lids have not sealed, either re-process or store in the refrigerator and use those jars first.
MIXED BERRY JAM FROM FROZEN BERRIES - SMALL BATCH
Make fresh jam at any time of year using a packet of frozen mixed berries. Quick to make with an easy small-batch jam technique.
Provided by Helen Best-Shaw
Categories Jams and Preserves
Time 32m
Number Of Ingredients 3
Steps:
- Put all the ingredients in a large saucepan, and let stand for at least one hour as the fruit defrosts. This can be overnight.
- If using the wrinkle test for the setting point, place a couple of side plates in the freezer.
- Heat the mixture on a very low heat to allow the sugar to dissolve and the fruit to release its juice. Stir gently occasionally.
- Heat jam jars in a low oven to sterilize at 100°C/220°F/Gas Mark 1.
- Once all the sugar has dissolved, turn up the hob and heat the jam quickly to a rolling boil. After a couple of minutes, start testing the jam's set using your favourite method.
Nutrition Facts : Calories 49 kcal, Carbohydrate 12 g, Sugar 12 g, ServingSize 1 serving
EASIEST MIXED BERRY JAM
This recipe is adapted from one found in the Ball Blue Book. Every time I buy 12 oz. bags of frozen raspberries (to make jam), I see these 12 oz. bags of Whole Unsweetened Mixed Berries next to them (blackberries, strawberries, raspberries and blueberries). I always wondered what flavor it would have if made into a jam. Well, the mystery is over, and the jam is INCREDIBLE TASTING!
Provided by sdlawrence
Categories Low Protein
Time 45m
Yield 3 pints
Number Of Ingredients 2
Steps:
- Chop the frozen fruit from each bag into pea-sized chunks (you can mash the thawed fruit with a potato masher if you prefer larger fruit chunks in your jam - I don't, I like jam that has a chunky texture, but spreads easily).
- In a large pot, combine fruit and sugar.
- Bring mixture quickly over high heat to the gelling point (it actually takes quite a while, in excess of ten minutes - and stir constantly, or fruit will stick to the bottom and burn).
- After fruit has reached the gelling point (thick enough to slide, as one 'flake', from a cold spoon), remove from heat.
- Ladle into sterilized jars, apply seals and rings, and process for 15 minutes, with whole jars submerged at least 1-2 inches under boiling water.
- That's it! Six bags, six cups. Chop, mix, boil to the gelling point, fill jars, process, DONE, all in less than an hour.
- NOTE: the Ball Blue Book calls for 9 cups of "berries" (i.e., blackberries, young berries, dew berries, etc.,) - six 12 oz. bags of mixed berries yields slightly less, but approximately that much.
Nutrition Facts : Calories 2220, Fat 1.2, SaturatedFat 0.2, Sodium 24.6, Carbohydrate 566.1, Fiber 13, Sugar 399.2, Protein 9.7
MIXED BERRY AND THYME JAM
Provided by Giada De Laurentiis Bio & Top Recipes
Categories condiment
Time 2h30m
Yield 1 1/2 cups
Number Of Ingredients 6
Steps:
- Place the berries in a medium saucepan. Using a potato masher, lightly mash the berries. Add the maple syrup, lemon juice, orange juice, and thyme. Bring the mixture to a simmer and cook, stirring occasionally, until thick, 50 to 55 minutes. Cool to room temperature, about 1 1/2 hours (the jam will continue to thicken as it cools). Refrigerate in an air-tight container for up to 1 month.
MIXED BERRY FREEZER JAM
Homemade jam has never been simpler! Mash your favorite in-season berries until almost smooth, then stir in sugar, pectin and a touch of lemon juice--no cooking involved. Store in your freezer and enjoy deliciously sweet jam all year long.
Provided by Food Network Kitchen
Categories condiment
Time 45m
Yield about 1 1/2 cups
Number Of Ingredients 5
Steps:
- Stir together the sugar, pectin and salt in a small bowl until combined. Mash the berries in a separate large bowl with a fork or potato masher until evenly and finely crushed; stir in the lemon juice.
- Add the sugar mixture to the berry mixture and stir until well combined and the sugar has fully dissolved, about 2 minutes (this will also help the pectin bloom). Ladle into a glass mason jar or other freezer-safe container and set aside at room temperature for 30 minutes to set. Cover and store in the freezer for up to 1 year.
MIXED BERRY JAM
Set aside some of the season's bounty. Preserved as a jam, juicy strawberries, raspberries, and blueberries can be enjoyed throughout the year
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 1 pint
Number Of Ingredients 5
Steps:
- In a large saucepan, toss strawberries with sugar. Let sit, stirring occasionally, until sugar is dissolved, 1 hour. Add lemon juice and bring to a boil. Cook, stirring, until berries are soft, 8 to 10 minutes. Add raspberries and blueberries and cook over medium, 25 minutes. Transfer to a clean glass jar, secure lid, and let cool to room temperature.
MIXED-BERRY JAM
Provided by Molly Wizenberg
Categories Condiment/Spread Fruit Breakfast Brunch Low Fat Vegetarian Low Cal Blackberry Raspberry Summer Edible Gift Boil Bon Appétit Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes three to four 1/2-pint jars
Number Of Ingredients 3
Steps:
- Combine fruit, sugar, and lemon juice in large bowl. Let stand at room temperature 2 hours, stirring occasionally.
- Put 2 saucers in freezer.
- In bottom of heavy large stockpot at least 3 inches deeper than height of jars, place metal rack or extra screw bands from canning jars to protect jars from direct heat. Fill pot with water, cover, and bring water to boil. Reduce heat to low. Wash jars, lids, and screw bands in hot soapy water; rinse well. Set screw bands on clean towel to dry. Place lids in small saucepan; cover with cold water and bring to simmer; turn off heat. Fill jars with very hot water.
- Transfer fruit mixture to large saucepan and bring to boil over medium-high heat, stirring occasionally. Mash to thick puree with potato masher. Reduce heat to medium and boil gently until mixture begins to thicken, stirring often, about 18 minutes.
- Remove saucepan from heat to test jam for gelling point. Drop 1 teaspoonful jam on chilled saucer and return to freezer 1 minute. Remove saucer and push edge of jam with fingertip. If jam has properly gelled, surface will gently wrinkle. If not, return saucepan to heat and cook jam a few minutes longer; repeat test.
- Drain hot water from jars and shake out excess water. Place jars on cutting board. Ladle hot jam into each jar, leaving 3/4-inch space at top. Slide flat plastic spatula between jam and jar to eliminate air bubbles. Clean rim of each jar with damp cloth. Using tongs, lift hot lids from saucepan, 1 at a time, shake dry, and place atop jars. Seal each with screw band, twisting to close but not too tightly. Return filled jars to pot of hot water.
- Add water to pot, if necessary, to cover jars by at least 1 inch. Cover pot and bring to boil; reduce heat and boil gently 10 minutes. Turn off heat. Wait 5 minutes; use tongs to remove jars without tilting. Place upright on towel; cool completely at room temperature. Jam will thicken as it cools.
- Check lids for seal by pressing each lightly. Lids of sealed jars will be concave and show no movement when pressed.
BERRY JAM
Jam made from peak-season berries is a far cry from anything you can buy at the grocery store. As the berries cook, the water in them evaporates, their sugars thicken and their flavors concentrate. What's left is the fruit's essence, which is why it's worth seeking out the best berries you can. This recipe works for several berry varieties, but note that some types are naturally more acidic than others, so adjust the fresh lemon or lime juice accordingly.
Provided by Alison Roman
Categories jams, jellies and preserves
Time 1h15m
Yield 4 to 6 cups (4 to 6 8-ounce jars)
Number Of Ingredients 4
Steps:
- Toss berries and sugar together in a large, heavy-bottomed pot. Let sit for at least 15 minutes and up to overnight, periodically tossing to coat and to dissolve the sugar. (This will help coax the juices out of the fruit.)
- Place a small plate in the refrigerator to chill. (You'll use this later.)
- Bring the fruit to a strong simmer over medium heat until the berries burst and the juices start to boil, about 15 minutes. If using a vanilla bean as an add-in, put it in the pot at this point.
- Increase the heat to medium-high. Cook the jam, at first stirring occasionally with a wooden spoon or spatula, then more frequently as the juices thicken. Cook until most of the liquid has evaporated and the fruit has begun to break down, 40 to 50 minutes. How much it breaks down will depend on its type and ripeness: For example, strawberries are likely to retain more of their shape, while raspberries will break down almost entirely.
- As the jam cooks, the liquid will reduce, the sugars thicken and the natural pectins activate. You'll notice the liquid go from a rapid, rolling boil with smaller bubbles to a slow, thick, tarlike boil with larger bubbles: This is the stage at which it's most important to stir constantly along the bottom of the pot to prevent scorching and sticking. (Sugar is heavier than water and will concentrate there, increasing the chance that the fruit will burn.) It's also the stage at which splattering may occur, so take care in stirring.
- Once the jam reaches a slow, thick boil, add lemon juice and continue to cook, stirring constantly until the jam returns to its earlier consistency, about another 5 minutes. To test the consistency, spoon a bit of jam onto the chilled plate, return it to the refrigerator and chill for 2 minutes. Drag your finger through it: It should hold its shape on either side without appearing watery or runny. If it's not there yet, cook a few minutes more. (Note: Some fruit, like strawberries, contain more water and less natural pectin than say, a raspberry. This means the jam will never be quite as thick or gelled, but it will still be delicious).
- Remove from heat, and incorporate any of the add-ins listed (see notes). Pick out vanilla bean if you added it earlier. Divide jam between several 8-ounce canning jars, leaving 1/4-inch head space, and seal immediately. Can the jams (see our How to Make Jam guide for more instruction), or store in the refrigerator, using them within a couple of weeks.
MIXED BERRY JAM
Food preservation is a way of life, and this jam is no exception.
Provided by Jason Beggs
Time 35m
Yield Makes 1 pot of jam
Number Of Ingredients 3
Steps:
- Add the fruit, vanilla & sugar into a saucepan. Scrunch up using your fingers to begin pulling the juice from the fruit.
- Place the saucepan onto a high heat and bring to a boil. Clean the froth off the liquid for a few minutes, then reduce the heat to simmer for 30mins.
- Decant into a dish and allow to cool down fully before using.
30 MINUTES TO HOMEMADE SURE.JELL® MIXED BERRY FREEZER JAM
You don't have to be an advanced jam-maker to make this 30 Minutes to Homemade SURE.JELL Mixed Berry Freezer Jam. (Though you will need ripened berries!)
Provided by My Food and Family
Categories Home
Time P1DT30m
Yield About 7 (1-cup) containers or 112 servings, 1 Tbsp. each
Number Of Ingredients 6
Steps:
- Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
- Stem and crush strawberries thoroughly, one layer at a time. Measure exactly 1-1/2 cups crushed strawberries into large bowl. Separately mash blueberries, then raspberries. Measure exactly 1/2 cup of each into bowl with strawberries. Stir in sugar. Let stand 10 min., stirring occasionally.
- Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Continue boiling and stirring 1 min. Add to fruit 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 extra containers up to 1 year. Thaw in refrigerator before using.
Nutrition Facts : Calories 35, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 9 g, Fiber 0 g, Sugar 8 g, Protein 0 g
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