Mixed Berry Jamno Pectin Food

NO PECTIN JAM (3 WAYS)

Steps:

• Cook: Combine berries, sugar, juice, and zest in a medium saucepan. Set over medium heat and cook, uncovered, until berries begin to soften. Use a potato masher or fork to mash the berries a bit, then increase heat to medium/high and let simmer (10 min for cranberries, 20-30 min for strawberries and blueberries).
• Cool: Remove from heat and allow to cool (mixture will thicken as it cools).

MIXED BERRY FREEZER JAM

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(NO PECTIN)

Steps:

• Steralize and dry a glass jar with a lid(approx 350gms capacity).
• Wash and blend berries into. A smooth liquid using a blender.
• Keep sugar and fresh lemon juice ready for use before you start.
• Seive the liquid into a thick bottom cooking pot or pan to get rid of seeds if.
• Keep on medium flame to start the cooking process.Stir in the sugar and lemon juice into the liquid and mix well. Keep stirring occasionally.
• Check for sweetness and adjust accordingly. A frothy layer while cooking the jam is common and can be ignored.
• Check with a steel or wooden spoon if the jam is thick enough. Incase if runny, you need to cook further.
• Transfer the hot jam into the glass jar and close the lid tightly and allow it to rest in a cool and dry place till it's set.
• Ideally 350gms of jam can be easily obtained from a mix of berries amounting to 500 gms within 25 minutes.
• This jam can stay good for 6 months and can be stored out in a cool place, however storing it in a refrigerator is an option too.

BLUEBERRY LEMON JAM (NO PECTIN RECIPE)

Steps:

• In large stainless steel or enamel pot, crush 3 cups blueberries with a potato masher.
• Add remaining berries, sugar, lemon juice and lemon rind.
• Bring to a boil over medium-high heat and boil for 15 to 20 minutes or until thick, stirring often.
• Skim off any foam.
• Ladle jam into hot jars to within 1/4" of top rim.
• Can jam using preferred Safe Canning method.

MIXED BERRY FREEZER JAM

Steps:

• Measure 2 cups mashed strawberries and 1 cup each mashed raspberries and blueberries into large bowl; mix well.
• Bring sugar, pectin and water to a boil in large saucepan, stirring constantly. Boil and stir 1 minute. Remove from heat.
• Add fruit mixture; stir 1 minute or until thoroughly mixed.
• Fill clean plastic containers immediately to within 1/2 inch of tops; cover with lids. Let stand at room temperature for 24 hours until set. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.

SUMMER BERRY JAM (NO PECTIN)

Steps:

• Place the mixed berries and minced apple into a bowl; mash with a potatop masher. The apple will help to thicken the mixture without the use of pectin.
• Place berry mixture into a heavy pot on medium high heat and stir.
• Add honey, sugar, and cinnamon to the berry mixture; stir frequently.
• Cook on medium high heat for approximately 45 minutes until desired consistency is reached (although cooking times may vary).
• Towards the end of the cooking time, stir in the lemon juice.
• Add the jam to your sterilized jam jars and enjoy!

MIXED BERRY JAM

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.