TRIPLE BERRY PRESERVES
This is a simple recipe for jam and so delicious. To crush fruit, use a masher. Jam should have bits of fruit, so don't over mash or use food processor.
Provided by MichelleinHI
Categories < 4 Hours
Time 1h25m
Yield 10 cups
Number Of Ingredients 7
Steps:
- Wash your jars and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over the flat lids in medium saucepan off the heat. Let stand in hot water until ready to use.
- Add strawberries, raspberries and blackberries to a saucepan.
- Blend 1/4 cup of sugar with the Sure-Jell powder and stir the mixture into the fruit in the pan.
- Add the margarine and orange zest and bring to a full rolling boil (this means it doesn't stop bubbling when stirred) over high heat.
- Stir in the rest of the sugar and return to a full rolling boil.
- Let the mixture boil for exactly 1 minute, stirring constantly.
- Immediately and quickly ladle the very hot mixture into the clean 1-cup jam jars (filling to within 1/8-inch of the top) while wiping jar rims and threads.
- Turn jars upside down after the band has been screwed tightly.
- After 5 minutes, turn jars upright.
Nutrition Facts : Calories 392.1, Fat 0.9, SaturatedFat 0.1, Sodium 15.5, Carbohydrate 99.6, Fiber 4.7, Sugar 90.1, Protein 1.1
BAVARIAN PANINI WITH TRIPLE BERRY PRESERVES
Steps:
- SLICE and lay the rolls open. Spread mustard onto the bottom roll. Top each with half of the ham, a slice of cheese and spread 1 1/2 tablespoons of preserves on top of cheese. Pair rolls to form a sandwich.
- HEAT large skillet over medium heat. Spray roll with no-stick cooking spray. Place sandwiches, buttered side down, in heated skillet. Cover skillet and brown sandwiches 4 to 5 minutes until golden brown. Spray tops of sandwiches before turning to brown second side.
- REMOVE sandwiches from skillet. Allow to rest covered, about 3 minutes. Cut sandwiches in half. Serve warm.
TRIPLE BERRY BAKED BRIE
Provided by Food Network
Time 45m
Yield 12 servings
Number Of Ingredients 7
Steps:
- HEAT oven to 400 degrees F. Unfold puff pastry on a lightly floured surface. Roll gently to seal any cracks in pastry. Spoon preserves onto center of pastry. Place cheese on top of preserves. Sprinkle evenly with nuts. Fold pastry up over the cheese to cover. Trim excess pastry and press to seal seams. Reserve pastry scraps.
- WHISK egg and water in small bowl. Brush seams with egg mixture. Place seam-side down on baking sheet. Cut pastry scraps into decorative shapes and arrange on top, if desired. Brush with egg mixture.
- BAKE 25 minutes or until golden brown. Let stand 20 minutes before cutting. Serve with crackers and sliced fruit.
TRIPLE BERRY CHEESECAKE
Make and share this Triple Berry Cheesecake recipe from Food.com.
Provided by Toriland
Categories Cheesecake
Time 2h
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat ove to 30°F.
- To make the crust:.
- In a food processor (fitted with a metal blade) combine the crumbs, sugar and melted butter.
- Process until teh crumbs begin to stick together.
- With your handpress the crumbs firmly on the bottom and 2 1/4 inches up the sides of a springform pan 9 inches in diameter and 2 1/2 inches deep.
- Bake the crust for 10 minutes until set.
- Remove from the oven and let cool.
- To make the filling:.
- In a large bowl, combine the cream cheese, sugar, lemon juice and vanilla extract.
- Using an electric mixer set on medium speed, beat until well blended.
- Add the eggs, one at a time, beating after each addition just until combined.
- Pour the filling into the cooled crust.
- Bake until the edges are set but the cent still quiver slightly when the pan is shaken(about 1 hr and 10 mins.).
- For the topping:.
- Mean while, in a bowl stir together the sour cream and sugar.
- When the cheesecake is done, spoon the sour cream mixture over the top.
- Returen the cake to the over for 5 minutes longer to set.
- Transfer to a rack to cool.
- Cover with aluminum foil and refrigerate overnight.
- In a large, heavy frying pan over medium heat, stir the preserves until melted.
- remove from heat, add all the berries and toss to coat.
- Run a knife around the pan sides to loosen the cake.
- Mound the berries atop the cake.
- Refrigerat for 30 mins or up to 2 hours
- Remove foil and release the pan sides and serve.
Nutrition Facts : Calories 595.2, Fat 42.4, SaturatedFat 23.5, Cholesterol 180.6, Sodium 361, Carbohydrate 47.5, Fiber 1.2, Sugar 37.6, Protein 8.4
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
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.
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TRIPLE BERRY PRESERVES - ISLAND BAKES
From island-bakes.com
- In a large, heavy bottom pot, combine berries and sugar over medium-high heat. Cook, without stirring until the juices begin to flow, about 10 minutes. Bring slowly to a boil, stirring until sugar dissolves. Cook at a boil, until almost to gelling point*, 30-45 minutes. When mixture starts to thicken, stir more frequently to prevent sticking.
- Meanwhile, fill a large pot with water. Place canning rack and half-pint jars without two-piece lids in the water, making sure the water covers the jars by 2 inches. Cover the pot and bring to a boil. Keep warm while making jam. Place the two-piece lids in a smaller pot and cover with water. Bring to a boil to sterilize. Set aside.
- To transfer the jam to the jars, I like to set up a little station. (Of course, do whatever feels easiest to you!) I put a hot mat on my counter, and place the pot with preserves on it. Then, I set up a clean dish towel next to the pot. Take out one jar, place funnel on top (if using) and ladle hot preserves in the jar, leaving 1/4-inch headspace. With the damp dishtowel, clean the top of the jar. Place two-piece lids on the jar, only very lightly tightening down. Set on other end of the dish towel. (You will tighten the lids down after they are cool.) Repeat the process with the remaining jars until the preserves are gone.
- Place the prepared jars back into the canning pot. Cover, and bring to a boil. Boil for 15 minutes. Immediately remove the jars gently from the pot. Place the jars on the dish towel and let sit until completely cool.
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