EASIEST MIXED BERRY JAM
This recipe is adapted from one found in the Ball Blue Book. Every time I buy 12 oz. bags of frozen raspberries (to make jam), I see these 12 oz. bags of Whole Unsweetened Mixed Berries next to them (blackberries, strawberries, raspberries and blueberries). I always wondered what flavor it would have if made into a jam. Well, the mystery is over, and the jam is INCREDIBLE TASTING!
Provided by sdlawrence
Categories Low Protein
Time 45m
Yield 3 pints
Number Of Ingredients 2
Steps:
- Chop the frozen fruit from each bag into pea-sized chunks (you can mash the thawed fruit with a potato masher if you prefer larger fruit chunks in your jam - I don't, I like jam that has a chunky texture, but spreads easily).
- In a large pot, combine fruit and sugar.
- Bring mixture quickly over high heat to the gelling point (it actually takes quite a while, in excess of ten minutes - and stir constantly, or fruit will stick to the bottom and burn).
- After fruit has reached the gelling point (thick enough to slide, as one 'flake', from a cold spoon), remove from heat.
- Ladle into sterilized jars, apply seals and rings, and process for 15 minutes, with whole jars submerged at least 1-2 inches under boiling water.
- That's it! Six bags, six cups. Chop, mix, boil to the gelling point, fill jars, process, DONE, all in less than an hour.
- NOTE: the Ball Blue Book calls for 9 cups of "berries" (i.e., blackberries, young berries, dew berries, etc.,) - six 12 oz. bags of mixed berries yields slightly less, but approximately that much.
Nutrition Facts : Calories 2220, Fat 1.2, SaturatedFat 0.2, Sodium 24.6, Carbohydrate 566.1, Fiber 13, Sugar 399.2, Protein 9.7
SMALL BATCH MIXED BERRY JAM
Provided by Kimberlee Ho
Categories All Recipes Breakfast Brunch Condiments
Time 55m
Number Of Ingredients 5
Steps:
- Toss the berries and sugar together in a large, heavy-bottomed pot such as a Dutch Oven. Let sit for at least 15 minutes, periodically tossing to coat and to dissolve the sugar (this process helps coax the juices out of the fruit). Place a small plate in the refrigerator to chill (you'll use this later to test the consistency of the jam).
- Bring the fruit to a strong simmer over medium heat until the berries burst and the juices start to boil, about 15 minutes. Increase the heat to medium-high. Cook the jam, at first stirring occasionally with a wooden spoon or spatula, then more frequently as the juices thicken. Cook until most of the liquid has evaporated and the fruit has begun to break down, 40 - 50 minutes. How much it breaks down will depend on the fruit's type and ripeness: for example, strawberries are likely to retain more of their shape, while raspberries will break down almost entirely. As the jam cooks, the liquid will reduce, the sugars thicken and the natural pectins activate. You'll notice the liquid go from a rapid, rolling boil with smaller bubbles to a slow, thick, tar-like boil with larger bubbles: This is the stage at which it's most important to stir constantly along the bottom of the pot to prevent scorching and sticking (sugar is heavier than water and will concentrate there, increasing the chance that the fruit will burn) It's also the stage at which splattering may occur, so take care in stirring.
- Once the jam reaches a slow, thick boil, add lemon / lime / orange juice and continue to cook, stirring constantly until the jam returns to its previous consistency (before you added the juice), about another 5 minutes. To test the consistency, spoon a bit of jam onto the chilled plate, return it to the refrigerator and chill for 2 minutes. Drag your finger through it: it should hold its shape on either side without appearing watery or runny. If it's not there yet, cook a few minutes more (note: some fruit, like strawberries, contain more water and less natural pectin than other fruit, like raspberries. This means the jam will never be quite as thick or gelled, but it will still be delicious).
- Once jam has reached the right consistency, remove from the heat. Add jam to an 8-ounce canning jar, mason jar or two 4 ounce jars and store in the refrigerator.
Nutrition Facts : Calories 235 kcal, Carbohydrate 48 g, Protein 2.2 g, Fat 4.4 g, SaturatedFat 0.7 g, Sodium 125.7 mg, Fiber 2 g, Sugar 31.2 g, ServingSize 1 serving
MIXED BERRY JAM
Very good! This is adapted from another site on the internet. 2 cups = 1 pint. 4 pints = 8 cups. 8 cups = 1828 grams. 1828 grams = 91 tablespoons Measurements courtesy of http://www.gourmetsleuth.com/cookingconversions.asp.
Provided by mtilton
Categories Low Protein
Time 1h
Yield 6 half pints, 91 serving(s)
Number Of Ingredients 7
Steps:
- In a large pan, combine berries with sugar.
- Crush berries with a potato masher.
- Add lemon juice and lemon rind.
- Bring to a boil, skimming off any foam that forms.
- Cook at a full boil until jam thickens, approximately 30 minutes (jelling point is 221F).
- While the berries are cooking, sterilize your jars and heat the seals in a pan of hot water.
- Pour jam into hot jars; wipe rims, place seals and screw on bands fingertip-tight.
- Process in a boiling water bath for five minutes; remove to a protected countertop and let cool, undisturbed for 24 hours.
- If any of the lids have not sealed, either re-process or store in the refrigerator and use those jars first.
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