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
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
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
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
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 WINTER JAM
This is a really good jam to make when you can't buy berries in season. I came up with this recipe when somebody (DH) left the door ajar on our upright freezer and the 2 kg bag of berries thawed out. I wasn't blessed with time so I made this simple mixed berry jam with a hint of lemon and tangerine. I'll be searching for recipes where I can include it as an ingredient. That is if my friends and family leave me any extra jars!
Provided by thatsclassic
Categories Lunch/Snacks
Time 1h15m
Yield 7-8 1/2 pints
Number Of Ingredients 4
Steps:
- I used raspberries, blackberries, strawberries and blueberries.
- You can change the amount and type of berries you use as long as you keep the 1 to 1 ratio of fruit to sugar.
- Place thawed berries in the food processor. Using the stirring attachment instead of the blade, pulse to crush most of the fruit.
- Measure fruit and juice into an enamel or stainless steel pot and bring to a boil, stirring well. Add sugar and continue stirring to dissolve.
- Cook at a gentle boil. As mixture thickens you can crush the fruit if desired.
- Test for doneness by putting a bit on an icy cold saucer. Put the saucer back in the freezer for a minute. When you push at the side of the bit of jam and it wrinkles then it's ready.
- Remove from heat. Skim. Stir for a couple of minutes. Ladle into clean, hot, 1/2 pint jars. Leave 1/4 inch headroom Cap with canning lids and process in hjot water bath for 5 minutes boiling time.
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 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 AGAVE JAM RECIPE BY TASTY
Here's what you need: mixed berries, lemon juice, Ball® RealFruit™ Low or No-Sugar Needed Pectin, agave syrup
Provided by Newell Ball
Categories Lunch
Yield 4 8 ounce half pint jars
Number Of Ingredients 4
Steps:
- Prepare boiling water canner. Heat jars in simmering water until ready to use. Do not boil. Wash lids in warm soapy water and set aside with bands.
- Place crushed berries and lemon juice in a saucepan. Sprinkle pectin evenly over berries, and bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.
- Whisk in agave syrup. Return mixture to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
- Ladle hot jam into a hot jar, leaving a ¼-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
- Process jars 10 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal. They should not flex when center is pressed.
- Enjoy!
Nutrition Facts : Calories 294 calories, Carbohydrate 72 grams, Fat 1 gram, Fiber 7 grams, Protein 1 gram, Sugar 52 grams
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.
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