SURE.JELL BLUEBERRY JAM
Fresh blueberries, sugar and fruit pectin are cooked briefly then processed in a canner for scrumptious homemade jam.
Provided by My Food and Family
Categories Home
Time 3h
Yield About 6 (1-cup) jars or 96 servings, 1 Tbsp. each
Number Of Ingredients 4
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
- Stem and crush blueberries thoroughly, one layer at a time. Measure exactly 4 cups prepared fruit into 6- or 8-qt. saucepot. Stir pectin into prepared fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred on high heat), stirring constantly. Stir in sugar. Return to a full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
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 9 g, Protein 0 g
RASPBERRY FREEZER JAM
Easy Homemade Freezer Jam, as in no canning skills or equipment required! This is my all time favorite jam! I've been making it for 10+years, it's the only jam I make now. Everyone always loves it and it freezes for up to 1 year! Recipe makes about 6 cups, or 48 (2 Tbsp) servings.
Provided by Jaclyn
Categories condiment
Time P1DT25m
Number Of Ingredients 4
Steps:
- Have clean and dry food storage containers or jars ready and set aside***.
- Use a dry measuring cup to measure out exact amount of crushed fruit. Pour into a large bowl, set aside.
- Measure out exact amount of sugar into a large saucepan or medium pot (I use a 4 qt). Add pectin powder and whisk to blend. Stir in water.
- Bring mixture to a full boil over medium-high heat stirring constantly. Boil exactly 1 minute, stirring constantly. Remove pan from heat.
- Immediately stir in crushed raspberries and stir 1 minute.
- Pour into prepared jars leaving at least 1/2-inch space at the top for jam to expand once frozen (otherwise jars can crack!). Cover with lids.
- Let rest at room temperature 24 hours then transfer to freezer (I save one for the fridge).
- Refrigerate up to 3 weeks or freeze up to 1 year. Once frozen thaw overnight in refrigerator.
Nutrition Facts : Calories 70 kcal, Carbohydrate 18 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 3 mg, Fiber 1 g, Sugar 15 g, ServingSize 1 serving
RASPBERRY JAM
In just under an hour and with only three ingredients, you can make a batch of raspberry jam that's bursting with flavor and color. We found that macerating the berries prior to cooking helps release more of their natural fruit pectin, eliminating the need for any additional thickener. Serve the jam on toast, as part of a cheese board or over yogurt or even ice cream.
Provided by Food Network Kitchen
Categories condiment
Time 40m
Yield 2 1/2 cups
Number Of Ingredients 3
Steps:
- Toss the raspberries, sugar and lemon zest and juice in a medium saucepan to combine, then mash slightly to release some of the berry juice. Set aside for 10 minutes to allow the raspberries to macerate and the sugar to dissolve. Meanwhile, place a small plate in the freezer to chill; this will be used to test the doneness of the jam.
- Place the saucepan over medium-high heat. Bring the mixture to a boil and then reduce the heat to medium, stirring frequently. Continue to cook until the jam becomes thick and syrupy, about 25 minutes. To test doneness, place a small amount of the jam onto the chilled plate and freeze for 2 minutes. Drag your finger or spoon through it. If the jam holds its shape and thickness, the jam is done; remove from the heat. If it's runny, continue to cook and test again in 5-minute increments. Once the jam has reached the right consistency, transfer to jars and cool completely before storing, covered tightly. Jam will keep in the refrigerator up to 6 months.
TRI-BERRY JAM
My mother-in-law and I dreamed up this jam after we'd been picking blueberries one day. She wondered if blueberries, raspberries and strawberries would taste good together. So she made a test batch-and we quickly learned that they definitely did! Then I came up with my own version of the jam. I preserve everything from our garden! -Karen Maerkle, Baltic, Connecticut
Provided by Taste of Home
Time 30m
Yield about 6 pints.
Number Of Ingredients 6
Steps:
- Combine the berries and lemon juice in a stockpot; crush fruit slightly. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil 1 minute, stirring constantly. , Remove from the heat; skim off any foam. Carefully ladle hot mixture into hot pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.
Nutrition Facts : Calories 98 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 25g carbohydrate (24g sugars, Fiber 0 fiber), Protein 0 protein.
SURE.JELL® FOR LESS OR NO SUGAR NEEDED RECIPES - VERY BERRY JAM
A combination of blueberries and raspberries make this jam live up to its very-berry title. Bonus: It's a Healthy Living recipe!
Provided by My Food and Family
Categories Home
Time 45m
Yield Makes about 8 (1-cup) jars or 128 servings, 1 Tbsp. each.
Number Of Ingredients 4
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
- Stem and crush strawberries thoroughly, one layer at a time. Measure exactly 3 cups prepared strawberries into 6- or 8-qt. saucepot. Crush raspberries thoroughly, one layer at a time. Measure exactly 1-1/2 cups prepared raspberries into saucepot with strawberries. Crush blueberries thoroughly, one layer at a time. Measure exactly 1-1/2 cups prepared blueberries into fruit mixture in saucepot.
- Mix 1/4 cup of the sugar and the pectin in small bowl. Add to fruit mixture in saucepot; mix well. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in remaining 4-1/4 cups sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 35, 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
SURE-JELL RASPBERRY-BLUEBERRY FREEZER JAM
Get fresh fruit flavors all year long with this SURE-JELL 30-minute raspberry-blueberry freezer jam. Made with ripened raspberries, blueberries and sugar, this raspberry-blueberry freezer jam will take regular toast and crackers to a new level!
Provided by My Food and Family
Categories Home
Time P1DT30m
Yield Makes 112 servings, 1 Tbsp. each
Number Of Ingredients 5
Steps:
- Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
- Stem and crush blueberries thoroughly, 1 layer at a time. Measure exactly 1-1/2 cups crushed blueberries into large bowl. Mash raspberries. Measure exactly 1-1/2 cups mashed raspberries into bowl with blueberries. Stir in sugar. Let stand 10 min., stirring occasionally.
- Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Continue boiling and stirring 1 min. Add to fruit mixture; stir 3 min. or until sugar is almost dissolved and no longer grainy. (A few sugar crystals may remain.)
- Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.
Nutrition Facts : Calories 35, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SURE.JELL® BLUEBERRY-RASPBERRY JAM
Celebrate a bumper crop of berries with this SURE.JELL Blueberry-Raspberry Jam recipe. It makes ten 1-cup jars-plenty for gifting and sharing.
Provided by My Food and Family
Categories Home
Time 3h
Yield About 10 (1-cup) jars or 160 servings, 1 Tbsp. each
Number Of Ingredients 4
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
- Stem and crush blueberries thoroughly, one layer at a time. Measure exactly 2 cups prepared blueberries into 6- or 8-qt. saucepot. Crush raspberries thoroughly, one layer at a time. Measure exactly 4 cups prepared raspberries into blueberries in saucepot; stir until well blended.
- Stir pectin into prepared fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 10 g, Fiber 1 g, Sugar 9 g, Protein 0 g
SURE.JELL TRIPLE BERRY JAM RECIPE
Grab those jam jars out of the cabinet and get ready to make this SURE.JELL Triple Berry Jam Recipe. Made with fresh strawberries, ripe red raspberries and blackberries, this triple berry jam recipe will be a new favorite.
Provided by My Food and Family
Categories Home
Time 45m
Yield Makes about 8 (1-cup) jars or 128 servings, 1 Tbsp. each.
Number Of Ingredients 4
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
- Stem and crush strawberries thoroughly, one layer at a time. Measure exactly 3 cups prepared strawberries into 6- or 8-quart saucepot. Crush raspberries thoroughly, one layer at a time. Measure exactly 1-1/2 cups prepared raspberries into saucepot. Crush blackberries thoroughly, one layer at a time. Measure exactly 1-1/2 cups prepared blackberries into saucepot.
- Mix 1/4 cup of the sugar (from the measured amount in the bowl) and pectin in small bowl. Add to fruit mixture in saucepot; mix well. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in remaining 4-1/4 cups sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 30, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SURE.JELL® TRIPLE BERRY JAM
Combine fresh strawberries, raspberries and blackberries to make SURE JELL Triple Berry Jam. Triple berry jam is great on toast, in desserts and more!
Provided by My Food and Family
Categories Home
Time 45m
Yield Makes about 8 (1-cup) jars or 128 servings, 1 Tbsp. each.
Number Of Ingredients 4
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
- Stem and crush strawberries thoroughly, one layer at a time. Measure exactly 2-1/2 cups prepared strawberries into 6- or 8-quart saucepot. Crush raspberries thoroughly, one layer at a time. Measure exactly 1-1/2 cups prepared raspberries into saucepot with strawberries. Crush blackberries thoroughly, one layer at a time. Measure exactly 1 cup prepared blackberries into saucepot with other fruit; mix well.
- Stir pectin into fruit mixture in saucepot. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 12 g, Fiber 0 g, Sugar 12 g, Protein 0 g
RASPBERRY AND BLUEBERRY JAM
I have not tried this jam. I'm posting this for safe keeping. I found this recipe in Complete Book Of Small Batch Preserving.
Provided by internetnut
Categories Sweet
Time 15m
Yield 7 cups, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Mash raspberries and blueberries in a very large stainless steel or enamel saucepan.
- Remove thin outer rind from orange with vegetable peeler and cut into fine strips with scissors or sharp knife; or use a zester. Add to saucepan. Remove and discard remaining white rind. Finely chop orange in food processor with on/off motion to measure 1/2 cup (125 ml). Add orange pulp, sugar and lemon juice to saucepan.
- Bring fruit to a full boil over high heat and boil hard for 1 minute, stirring constantly. Remove from heat and stir in pectin.
- Ladle into sterilized jars and process as directed.
- Raspberry Cranberry Jam: Replace blueberries with 2 cups (500 ml) fresh or frozen cranberries, finely chopped.
- Raspberry Plum Jam: Replace blueberries with 2 cups (500 ml) finely chopped plums. A small amount of finely chopped fresh mint makes a nice addition.
Nutrition Facts : Calories 912.5, Fat 0.8, Sodium 1.2, Carbohydrate 234.3, Fiber 6.2, Sugar 226.6, Protein 1.3
SURE.JELL RED RASPBERRY JAM RECIPE
Make your week a little sweeter with this SURE.JELL Red Raspberry Jam recipe! Made with fresh raspberries, our SURE.JELL Red Raspberry Jam is the perfect addition to toast, crackers or whatever you please.
Provided by My Food and Family
Categories Home
Time 3h
Yield about 9 (1-cup) jars or 112 servings, 1 Tbsp. each
Number Of Ingredients 4
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
- Crush berries thoroughly, 1 layer at a time. (Strain half the pulp to remove seeds, if desired.) Measure exactly 6-1/2 cups prepared fruit into 6- or 8-qt. saucepot.
- Combine 1/4 cup sugar and pectin. Add to fruit in saucepot; mix well. Add butter to reduce foaming. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in remaining 4-1/4 cups sugar. Return to full rolling boil; cook exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.) Let prepared jars stand at room temperature 24 hours. Store unopened jams and jellies in cool, dry, dark place up to 1 year. Refrigerate opened jams and jellies up to 3 weeks.
Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 5 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 0 g
SURE.JELL BLACK RASPBERRY JAM
Please the family with the gift of black raspberry jam. SURE.JELL Black Raspberry Jam is a delicious way to savor the summer all year round.
Provided by My Food and Family
Categories Home
Time 3h
Yield About 8 (1-cup) jars or 128 servings, 1 Tbsp. each.
Number Of Ingredients 4
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
- Crush black raspberries thoroughly, one layer at a time. (Strain half of pulp to remove some of the seeds, if desired.) Measure exactly 5 cups prepared fruit into 6- or 8-qt. saucepot.
- Stir pectin into prepared fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 11 g, Fiber 0 g, Sugar 11 g, Protein 0 g
OLD-FASHIONED RASPBERRY JAM
The intense raspberry flavor of this jam makes it a longtime favorite. Warming the sugar beforehand keeps the jam boiling evenly and ensures success.
Provided by Eleanor Topp
Categories Condiment/Spread Fruit Breakfast Brunch Raspberry Summer Edible Gift Boil Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 cups (1 L)
Number Of Ingredients 2
Steps:
- 1. Place sugar in an ovenproof shallow pan and warm in a 250°F (120°C) oven for 15 minutes. (Warm sugar dissolves better.)
- 2. Place berries in a large stainless steel or enamel saucepan. Bring to a full boil over high heat, mashing berries with a potato masher as they heat. Boil hard for 1 minute, stirring constantly.
- 3. Add warm sugar, return to a boil, and boil until mixture will form a gel (see tips, below), about 5 minutes.
- 4. Ladle into sterilized jars and process as directed for Shorter Time Processing Procedure .
- Tip: To make a small boiling-water canner, tie several screw bands together with string or use a small round cake rack in the bottom of a large covered Dutch oven. Be sure the pan is high enough for 2 inches (5 cm) of water to cover the jars when they are sitting on the rack.
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