TRIPLE BERRY JAM
A triple berry jam that is made without pectin that can be store in the fridge or freezer.
Provided by Kelley
Number Of Ingredients 6
Steps:
- In a large heavy pot, combine the berries and sugar; let them sit for 1-2 hours until the sugar has dissolved into the fruit and created a syrup.
- Place the pot on the stove top and turn burner on to medium heat. Bring mixture to a boil and then reduce the heat to medium-low, stirring often until the fruit breaks down and the mixture starts to thicken slightly about 30-35 minutes. I use a masher to break the fruit down even further as I don't like a super chunky jam but feel free to do what you like. Just before the jam is down, stir in lemon juice and zest. When the jam is almost done, it will still be a little loose (it will firm up as it cools), but should coat the back of a wooden spoon.
- Remove the jam from the stove and pour into 3 (or 4) clean half-pint size glass jars or similar. Cap and cool completely on the counter before transferring jam to the refrigerator for 4 weeks or freeze for up to 6 months.
TRIPLE BERRY JAM
Make and share this Triple Berry Jam recipe from Food.com.
Provided by gailanng
Categories Strawberry
Time 55m
Yield 4 pints
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 1399.3, Fat 0.5, SaturatedFat 0.3, Cholesterol 1.3, Sodium 32.7, Carbohydrate 361.2, Fiber 1.1, Sugar 349.3
TRIPLE BERRY JAM
An easy and delicious jam recipe that captures the flavors of blueberries, blackberries, and raspberries.
Provided by Katie Shaw
Categories Side Dish
Time 55m
Number Of Ingredients 6
Steps:
- Prepare the canner and put on the stove to boil. Heat jars in the oven or in hot water and place lids and rings in simmering water.
- Combine the berries and lemon juice in a large, heavy-bottomed pot. Crush the fruit slightly with a potato masher. Sprinkle the pectin on top and mix in.
- Bring to a full rolling boil over high heat, stirring constantly. Pour in all the sugar and return to a full boil. Boil for 1 minute. Keep stirring so the jam doesn't scorch.
- Remove the pot from the heat and remove any foam. Use a large spoon to skim it off and discard.
- Using a ladle and funnel, divide the jam into 8 half-pint jars, leaving 1/4-inch headspace. Remove air bubbles with a clean knife, wipe the rims place lid and rings on the jars. Process for 10 minutes in a boiling-water canner.
Nutrition Facts : Calories 85 kcal, Carbohydrate 22 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 2 mg, Fiber 1 g, Sugar 21 g, UnsaturatedFat 2 g, ServingSize 1 serving
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.
TRIPLE BERRY JAM, NO SUGAR ADDED
A yummy no sugar added toast topper. The only sugar in this is the natural sugar from the berries. This is NOT something that keeps on the shelf for a year like other jams, this will keep 2 weeks in the fridge, or 3 months in the freezer. From the folks at Equal
Provided by CookbookCarrie
Categories Low Protein
Time 30m
Yield 8 1/2 pint jars
Number Of Ingredients 5
Steps:
- Mash berries by hand or use the food processor to make 4 cups of berry pulp (or just use your thawed frozen berries) Stir in pectin and let mixture stand for 10 minutes, stirring frequently Transfer to a large saucepan.
- Cook and stir over medium heat until mixture comes to a boil.
- Cook and stir for 1 minute more.
- Remove from heat and stir in Equal (or splenda).
- Skim off foam, if necessary.
- Immediately fill hot jars leaving 1/2 inch headspace.
- Seal with lids and rings and let stand at room temperature for several hours.
- Jars should seal on their own, if they don't seal, use these first.
- Keeps 2 Weeks in the fridge, or 3 Mos in the freezer.
- You can also use plastic freezer containers for this.
Nutrition Facts : Calories 119.7, Fat 0.5, Sodium 12.9, Carbohydrate 29.6, Fiber 4.2, Sugar 18.1, Protein 1.3
THREE-BERRY JAM
I sold jars of this sweet berry jam at craft fairs. It's a wonderful way to preserve summer gems. -Bernadette Colvin, Tomball, Texas
Provided by Taste of Home
Time 40m
Yield 9 pints and 1 half-pint.
Number Of Ingredients 6
Steps:
- In a large saucepan, combine berries and lemon juice; crush 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 and stir 1 minute. , Remove from the heat; skim off foam. Ladle hot mixture into nine hot pint jars and one hot half-pint jar, 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 for 10 minutes. Remove jars and cool.,
Nutrition Facts :
NO-SUGAR-NEEDED TRIPLE BERRY JAM
No need to give up flavor when watching added sugars. These can be made with no sugar or sugar substitutes, such as Splenda.
Provided by Nana Lee
Categories Raspberries
Time 50m
Yield 3 1-cup jars, 48 serving(s)
Number Of Ingredients 6
Steps:
- BRING boiling-water canner, half full with water, to a 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.
- STEM and crush strawberries; place exactly 1 cup of the crushed strawberries in 6 or 8 quart saucepot.
- Repeat with raspberries and blueberries.
- Stir in water.
- Gradually add pectin, stirring until well blended.
- BRING mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
- Boil exactly 1 minute, stirring constantly.
- Remove from heat.
- Stir in SPLENDA® Granular.
- Skim off any foam with metal spoon.
- LADLE immediately into prepared jars, filling to within 1/8 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.).
- ADDED INFO 3/10/07.
- Great Substitute:
- Prepare as directed, substituting 1 thawed can (12 oz.) frozen white grape juice or apple juice concentrate for the 3/4 cup water.
- Makes about 4 (1-cup) jars or 64 servings, 1 tablespoons each.
- Nutrition Information Per Serving with White Grape Juice:
- 20 calories,
- 4g carbohydrate,
- 4g sugars.
- Nutrition Information Per Serving with Apple Juice:
- 15 calories,
- 3g carbohydrate,
- 3g sugars.
- Inversion Method:
- To use inversion instead of boiling water bath method, turn jars upside-down after bands have been screwed tightly.
- After 5 minutes, turn upright.
- Avoid improper lid seal by filling jars immediately with hot fruit mixture.
Nutrition Facts : Calories 7.4, Sodium 2.2, Carbohydrate 1.9, Fiber 0.4, Sugar 0.6, Protein 0.1
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