Jumbleberry Jam Food

JUMBLEBERRY JAM

Jumbleberry jam image

If you have berries that need using up, boil them down into jars of preserve in mere minutes

Provided by Sara Buenfeld

Categories Afternoon tea, Condiment

Time 27m

Yield Makes approx 4kg/9lb (8-9 jars)

Number Of Ingredients 3

Ingredients

2kg mixed summer berry (we used 1kg halved strawberries, 500g blackberries and 500g mixed currants)
juice 2 lemons
2 x 1kg packs jam sugar with pectin

Steps:

Before you start, sterilise your jars and put a plate in the freezer to chill.
Tip the berries, lemon juice and sugar into a preserving pan. Gently heat, stirring occasionally with a wooden spoon, until the sugar has melted and fruits are juicy.
Bring to the boil and boil rapidly for 5 mins. Remove from the heat and drop a little of the mixture onto the chilled plate. Push your finger through it; it should wrinkle and have set like jam. If it doesn't, boil for 2 mins more, then test again and, if necessary, keep repeating until it's ready.
The top of the jam may look like it has sediment on it, but if you stir it well as it cools, it should disappear. Allow to cool and settle for 10-15 mins before ladling into sterilised jars and sealing. The jam will keep unopened for 1 year but, once opened, store in the fridge.

Nutrition Facts : Calories 31 calories, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar

BUMBLEBERRY JAM

Bumbleberry Jam image

All my faves in one jar!. I use berries I have frozen, since they all come out at a different time, but I'm sure fresh would be wonderful.

Provided by Jan in Lanark

Categories Raspberries

Time 25m

Yield 6 jars

Number Of Ingredients 5

Ingredients

1 cup raspberries, crushed (about 2 C. berries)
1 cup strawberry, crushed (about 2 C. berries)
1 cup blueberries, crushed (about 2 C. berries)
6 cups sugar
1 (85 ml) packet liquid pectin

Steps:

Sterilize 6-250 ml jars by the method you choose- I put the clean jars in a 225 oven for about 20 minutes.
Heat sealer lids in warm water until soft- do not boil.
Combine fruits in a large stainless steel saucepan.
Add 6 cups sugar all at once and bring to a rolling boil, stirring constantly.
You can add 1/2 t.
butter to reduce foaming if you like.
Boil hard for one minute, stirring.
Remove from heat, add pectin and stir for 3 minutes to distribute fruit.
Pour into sterilized jars and seal.

BUMBLEBERRY JAM

Bumbleberry Jam image

This yummy jam is made with a combination of rhubarb, strawberries, peaches, blackberries, and blueberries.

Provided by Candy

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

Time 13h

Yield 80

Number Of Ingredients 8

Ingredients

1 cup chopped rhubarb
1 cup mashed strawberries
1 cup mashed peaches
1 cup mashed blackberries
1 cup mashed blueberries
1 cup chopped apples
6 cups white sugar
1 (1.75 ounce) package fruit pectin (such as Sure-Jell®)

Steps:

Combine rhubarb, strawberries, peaches, blackberries, blueberries, apples, and sugar in a saucepan over medium heat. Bring to a boil. Boil for 10 minutes, stirring the whole time.
Add pectin to the saucepan and boil until jam coats the back of a metal spoon, about 10 minutes more. Remove from heat and transfer jam to sterilized 8-ounce canning jars and cover with new lids and 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 let rest, several inches apart, for 12 to 24 hours. 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 62.3 calories, Carbohydrate 16 g, Fiber 0.3 g, Protein 0.1 g, Sodium 0.2 mg, Sugar 15.7 g

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