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.
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 JAM
Steps:
- In a food processor, pulse berries until finely chopped, stopping and stirring occasionally.
- In a 4-quart saucepan, combine berries, water and lemon juice; stir in pectin. Heat on high to a vigorous boil that cannot be stirred down, stirring frequently. Stir in sugar and honey. Return to a vigorous boil that cannot be stirred down, stirring constantly. Boil 1 minute. Remove from heat.
- Transfer to heatproof jars or container. Let cool at room temperature. Cover and refrigerate overnight or until set. Keeps, refrigerated, 1 month.
MIXED BERRY OVEN JAM
This sweet and fruity jam is low effort with high reward. Simply dump all the ingredients into a baking dish and let the oven do all the work.
Provided by Arlyn Osborne
Categories Raspberries
Time 45m
Yield 1 cup
Number Of Ingredients 8
Steps:
- Preheat oven to 450°F.
- Line a 9x13 inch metal cake pan with aluminum foil. Then crumple up a sheet of parchment paper into a ball. Unfold the parchment and place it into the bottom and up the sides of a 9x13 inch metal cake pan. Make sure there are no holes.
- Hull strawberries and cut in half.
- Add all the ingredients, except the vanilla, to the prepared pan and toss to combine.
- Bake for 25-30 minutes, or until the fruit is soft and the juices are thick and bubbly.
- Remove from the oven and add the vanilla extract.
- Carefully mash the fruit with a fork, making sure not to poke a hole in the parchment. Let cool.
- Pick up the parchment paper and use as a funnel to pour the jam into a mason jar or other sealed container.
Nutrition Facts : Calories 731.1, Fat 3.4, SaturatedFat 0.1, Sodium 591.5, Carbohydrate 175.8, Fiber 29.9, Sugar 140.7, Protein 7.7
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 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 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.
BUDGET BERRY JAM
Need another way to use green tomatoes? Puree them and heat with sugar and fruit flavored gelatin (use your favorite flavor!) and you've got freezer jam.
Provided by SUZQ
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 25m
Yield 32
Number Of Ingredients 3
Steps:
- In a large saucepan over medium-high heat combine tomato pulp and sugar; bring to a boil. Reduce heat and simmer for 20 minutes, stirring occasionally.
- Remove from the heat and stir in the gelatin mix. Stir until the gelatin is completely dissolved. Pour into hot sterilized jars and seal. When jars are cool put them in the freezer.
Nutrition Facts : Calories 122.2 calories, Carbohydrate 31 g, Fiber 0.2 g, Protein 0.7 g, Sodium 16.4 mg, Sugar 25.9 g
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.
FOUR BERRY JAM
This is one of my favorite jams, especially since I can make it any time of the year using frozen fruit. It's really delicious! The mixture of fruits tastes so summery! I've been making it for years; I think I got it from Taste of Home magazine, but I can't remember now for sure. Prep time includes estimated time to cook jam and ladle into jars, cook time is time to sit and seal.
Provided by Halcyon Eve
Categories Raspberries
Time 1h30m
Yield 7-8 half-pint jars
Number Of Ingredients 6
Steps:
- Prepare your jars in advance--sterilize them and keep the jars, lids, and rings warm while preparing the jam. Have all tools ready and handy (ladle, towel, wet cloth, canning jar funnel, etc).
- Crush berries in a large, non-reactive (such as stainless steel) saucepot. Stir in pectin until dissolved.
- Bring to a full, rolling boil over high heat, stirring constantly to avoid scorching (reduce heat to medium-high if needed).
- Stir in sugar. Return to a full, rolling boil and boil for exactly 1 minute (starting from when you can no longer stir the bubbles down).
- Remove from heat and quickly skim off any foam. You must move quickly at this point to prevent the jam from cooling off too much.
- Quickly ladle hot jam into hot, sterilized jars, leaving 1/4 inch headspace.
- Wipe rims with a clean, warm, damp cloth to ensure a good seal. Place lids on jars and screw rings on snugly but not too tight. Flip jars upside down. Let stand upside down for 5 minutes, then turn right-side up again. Let sit for one hour.
- After one hour, check seals. If any lids are still popped up (there is a bump in the center of the lid that should be down if the jar is sealed, and up if not), then refrigerate and use immediately, or process in a hot water bath for 10 minutes.
- Store jars in a cool, dark place until ready to use; use within 1 year.
Nutrition Facts : Calories 841.5, Fat 0.5, Sodium 15.3, Carbohydrate 216.9, Fiber 4.5, Sugar 205.5, Protein 1
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 FREEZER JAM
Hard to believe this Mixed Berry Freezer Jam is a Healthy Living recipe. But it is, thanks to no- or less-sugar-needed fruit pectin.
Provided by My Food and Family
Categories Home
Time 30m
Yield Makes about 7 (1-cup) containers.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 25, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 5 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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.
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