Summer Berry Jam No Pectin Food
SUMMER BERRY JAM (NO PECTIN)
This is a great way to use up left over berries or fruit from the summer. Keep a little bit of summer time in a jar for those ridiculously cold and snowy days! Jams without pectin take a bit longer to thicken up but the amount of sugar is greatly reduced.
Provided by jenniferlspano
Categories Strawberry
Time 55m
Yield 5 mini jam jars
Number Of Ingredients 6
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!
Nutrition Facts : Calories 592.1, Fat 0.4, SaturatedFat 0.1, Sodium 9.8, Carbohydrate 153.4, Fiber 5, Sugar 97.3, Protein 3.5
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
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