Best Banberry Jam Recipes

SMALL BATCH CRANBERRY JAM

Steps:

• Place all of the ingredients in a 1-quart saucepan and bring to a boil over medium heat, stirring occasionally to dissolve the sugar.
• Reduce heat to a simmer; stirring occasionally, continue cooking until the cranberries are tender and pop open, about 10 minutes.
• Remove from heat and cool before transferring to a jar or bowl.
• Enjoy when cool.

HOMEMADE CRANBERRY JAM

Steps:

• Place all ingredients in a medium saucepan, mix, and bring to a simmer over medium heat.
• Reduce heat to low, cover with a lid, and gently simmer, stirring frequently, for 45-60 minutes. Keep covered while simmering, leaving only a little crack for the steam to escape. Make sure it simmers gently. Stir from time to time.
• Transfer into a blender and puree until smooth.
• Let cool completely and transfer to a medium jar. Once completely cooled, close with a lid tight and refrigerate.
• Without canning process, this jam will last about 6 weeks in the refrigerator.

SPICED CRANBERRY JAM

Steps:

• Combine cranberries, white sugar, turbinado sugar, water, orange zest, cinnamon, ginger, cloves, allspice, and pepper in a large pot over medium heat. Simmer, stirring frequently, until sugar dissolves and cranberries pop, 10 to 12 minutes.
• Blend cranberry jam into desired consistency using an immersion blender.
• Pour jam into a glass pint jar; cool until thickened and set, about 1 hour. Seal jar and refrigerate.

BLACKBERRY JAM

Steps:

• Mash blackberries in a saucepan with a potato masher. Stir in sugar until juices form; place about 1 tablespoon blackberry juice in a small bowl and stir in cornstarch. Pour cornstarch mixture into saucepan.
• Bring berries to a boil, stirring often, until jam is thickened, about 15 minutes. Stir in cinnamon and allspice. Remove from heat and allow to cool. Transfer jam to a bowl, cover, and refrigerate until chilled. Stir in lemon juice.

BANBERRY JAM

Steps:

• In an 8-quart pan, combine the strawberries, bananas, lemon juice, sugar and butter.
• Over medium-low heat, stirring constantly, heat the mixture until the sugar is completely dissolved.
• Increase the heat to medium-high and bring the mixture to a full rolling boil, stirring constantly. Stir in the entire contents of the pectin pouch.
• Return the mixture to a full rolling boil, stirring constantly.
• Boil, stirring constantly for 1 minute.
• Remove the pan from the heat.
• Skim off any foam.
• To prevent the jam from separating in the jars, allow the jam to cool 5 minutes before filling the jars. Gently stir the jam every minute or so to distribute the fruit.
• Ladle the hot jam into hot jars, leaving 1/4-inch headspace.
• Wipe the jar rims and threads with a clean, damp cloth.
• Cover with hot lids and apply screw rings.
• Process half pint jars in 200°F (93°C) water bath for 10 minutes, pint jars for 15 minutes.