NO PECTIN JAM (3 WAYS)
Did you know you can make no pectin jam without fancy equipment? Today I'm showing you how I make easy 3 Ingredient Berry Jam (in 4 tasty flavors!)
Provided by Sarah Bond
Categories Breakfasts Dips, Sauces, and Salsas
Time 30m
Number Of Ingredients 12
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).
EASY SMALL-BATCH BLUEBERRY JAM
Simple and easy, the delicious flavor of the blueberries takes center stage.
Provided by Deb C
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 35m
Yield 16
Number Of Ingredients 4
Steps:
- Mix blueberries, sugar, lemon juice, and cinnamon in a saucepan; cook, stirring constantly, over medium heat until thickened, about 30 minutes.
Nutrition Facts : Calories 69.4 calories, Carbohydrate 17.9 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.3 g, Sodium 0.4 mg, Sugar 16.1 g
BLUEBERRY PRESERVES
Juicy blueberries swimming in a sweet jelly taste terrific spooned over vanilla ice cream. But we also enjoy it on top of waffles and pancakes.-Shannon Arthur, Portsmouth, Ohio
Provided by Taste of Home
Time 35m
Yield 3 half-pints.
Number Of Ingredients 6
Steps:
- In a large saucepan, combine all ingredients. Bring to a boil; cook 15-18 minutes or until thickened, stirring frequently., Remove from heat; skim off foam. Ladle hot mixture into three hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process 5 minutes. Remove jars and cool.
Nutrition Facts : Calories 90 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 23g carbohydrate (22g sugars, Fiber 1g fiber), Protein 0 protein.
BLUEBERRY PRESERVES
This recipe for blueberry preserves is from "Mes Confitures: The Jams and Jellies of Christine Ferber." Try it on Popovers.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 3
Steps:
- Rinse the blueberries in cold water without soaking them.
- Place blueberries in preserving pan with the sugar and lemon juice. Bring to a simmer.
- Pour simmering mixture into a ceramic (or glass) bowl. Cover with parchment round and transfer to refrigerator. Refrigerate overnight.
- The next day, transfer mixture to a large pot and bring to a boil over high heat, stirring gently.
- Continue to cook over high heat for 5 to 10 minutes, stirring and skimming as necessary.
- Check set (mixture should reach 221 degrees).
- Pour the jam into sterilized jars, filling to the fill line. Repeat process with remaining jars. Put lids and rings on jars and tighten; do not overtighten. At this point, jam may be kept refrigerated up to 1 month.
QUICK BERRY PRESERVES
To ensure shiny, clear preserves, skim off and discard any foam from the surface of the mixture as it cooks.
Time 30m
Yield Makes about 1 pint
Number Of Ingredients 3
Steps:
- Chill 2 or 3 small plates in freezer for at least 30 minutes.
- Put fruit, sugar, 1/4 cup water and lemon in a medium pot, cover and cook over medium high heat, stirring once very briefly, until boiling and juicy, about 5 minutes.
- Uncover pot and continue boiling, without stirring, until thickened, 8 to 12 minutes more.
- To check if the preserves are thick enough, drop a small dollop onto one of the chilled plates.
- Tip the plate so that the preserves run then swipe your finger through the middle of the trail they've made.
- If the preserves don't run back together, they're thick enough and ready to remove from the heat.
- Carefully ladle hot preserves into a glass jar or other heatproof container, seal tightly and store in the refrigerator for up to 2 weeks.
Nutrition Facts : Calories 20 calories, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 0 milligrams, Carbohydrate 5 grams, Protein 0 grams
BERRY PRESERVES
Make and share this Berry Preserves recipe from Food.com.
Provided by Sharon123
Categories Raspberries
Time 55m
Yield 4 half pints
Number Of Ingredients 3
Steps:
- Combine berries and sugar; let stand until juices begin to flow, about 10 minutes.
- Bring slowly to a boil, stirring until sugar dissolves.
- Add lemon juice, if using.
- Cook rapidly almost to gelling point.
- As mixture thickens, stir frequently to prevent sticking.
- Remove from heat.
- Skim foam if necessary.
- Ladle hot preserves into hot jars, leaving 1/4 inch head space.
- Adjust two-piece caps.
- Process 15 minutes in a boiling water canner.
- Yield: about 4 half pints.
BLACKBERRY PRESERVES RECIPE
Make use of your surplus blackberries with our delectable Blackberry Preserves Recipe. Our Blackberry Preserves Recipe lasts up to a year when frozen.
Provided by My Food and Family
Categories Home
Time P1DT8h45m
Yield about 7 (1-cup) containers or 112 servings, 1 Tbsp. each
Number Of Ingredients 4
Steps:
- Rinse 7 clean freezer containers and lids with boiling water. Dry thoroughly.
- Cook blackberries and sugar in large saucepan on medium-low heat until sugar dissolves and blackberries release their juices, stirring occasionally while being careful to not crush the berries. Bring to boil on medium-high heat, stirring constantly. Boil 5 min., stirring constantly. Remove from heat.
- Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Continue boiling and stirring 1 min. Add to blackberry mixture; cook and stir 2 min. or until completely blended.
- Ladle berry mixture immediately into prepared containers, filling to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours or until completely set. (To ensure berries are evenly distributed evenly throughout the preserves, gently turn the containers over every 15 min. for the first hour or until mixture thickens enough to keep the berries in suspension.) Refrigerate up to 3 weeks or freeze up to 1 year. (If frozen, thaw in refrigerator before using.)
Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 10 g, Fiber 0 g, Sugar 10 g, Protein 0 g
BLUEBERRY PRESERVES
A simple, quick, and easy recipe for blueberry preserves. Top off ice cream, use it on pancakes, make a peanut butter and preserves sandwich. The possibilities are endless.
Provided by Yoly
Categories Jams and Jellies
Time 20m
Yield 8
Number Of Ingredients 4
Steps:
- Combine blueberries, sugar, lemon juice, and lemon zest in a saucepan. Bring to a boil over medium-high heat. Smash blueberries. Reduce heat and simmer, stirring constantly, until blueberry preserves have thickened, 15 to 20 minutes.
Nutrition Facts : Calories 43.5 calories, Carbohydrate 11.2 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.2 g, SaturatedFat 0 g, Sodium 0.3 mg
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