TRIPLE-BERRY POMEGRANATE FREEZER JAM
Calorie Smart, Easy
Provided by Betty Crocker Kitchens
Categories Condiment
Time 20m
Yield 96
Number Of Ingredients 6
Steps:
- In large bowl, mash berries with potato masher (or process in food processor until slightly chunky, not pureed) to make 2 1/2 cups crushed berries. Add sugar; mix well. Let stand at room temperature 10 minutes, stirring occasionally.
- In 1-quart saucepan, mix juice and pectin until pectin is dissolved. Heat to a full rolling boil that cannot be stirred down, stirring constantly. Boil hard 1 minute, continuing to stir. Pour hot pectin mixture over berry mixture; stir constantly until sugar is completely dissolved, about 3 minutes.
- Immediately pour mixture into hot sterilized jars or freezer containers, leaving 1/2-inch headspace; cover. Let stand at room temperature about 24 hours or until set.
- Store in freezer up to 12 months or in refrigerator up to 3 weeks. Thaw frozen jam in refrigerator and stir before serving.
Nutrition Facts : Calories 40, Carbohydrate 10 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Tablespoon, Sodium 0 mg, Sugar 10 g, TransFat 0 g
MIXED BERRY FREEZER JAM
Homemade jam has never been simpler! Mash your favorite in-season berries until almost smooth, then stir in sugar, pectin and a touch of lemon juice--no cooking involved. Store in your freezer and enjoy deliciously sweet jam all year long.
Provided by Food Network Kitchen
Categories condiment
Time 45m
Yield about 1 1/2 cups
Number Of Ingredients 5
Steps:
- Stir together the sugar, pectin and salt in a small bowl until combined. Mash the berries in a separate large bowl with a fork or potato masher until evenly and finely crushed; stir in the lemon juice.
- Add the sugar mixture to the berry mixture and stir until well combined and the sugar has fully dissolved, about 2 minutes (this will also help the pectin bloom). Ladle into a glass mason jar or other freezer-safe container and set aside at room temperature for 30 minutes to set. Cover and store in the freezer for up to 1 year.
APPLE FREEZER JAM
Autumn's bounty is transformed into a deliciously thoughtful gift idea with this no-fuss recipe. No need for complicated canning methods-just clear some space in the freezer and you're ready to whip up and store a batch.
Provided by By Cindy Rahe
Categories Condiment
Time 45m
Yield 48
Number Of Ingredients 7
Steps:
- In large bowl, mix apples, sugar, cinnamon and ginger; toss to coat. Set aside at room temperature 30 minutes.
- Place the apples and any collected juices into large pot, and mix in pectin. Heat to boiling; reduce heat to medium, and cook jam until thickened and apples have softened, about 10 minutes.
- Use ladle to transfer jam into clean jars, leaving about 1/2 inch space at top of each jar. Place lids on top, and allow to cool to room temperature (at least 2 hours), before freezing. Defrost jam in refrigerator before using.
Nutrition Facts : ServingSize 1 Serving
FREEZER JAM
This is a great way to make jam because it's simple, lower in sugar, and lets the flavor of ripe fruit shine. Our method makes it a cinch to save the last of your favorite summer produce, like nectarines, plums, or berries. The key ingredient is pectin, which gives this jam the right consistency. The recipe is so easy, you might just need a second freezer!
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 2h45m
Yield Makes 7 cups
Number Of Ingredients 4
Steps:
- Thoroughly wash, rinse, and dry seven 8-ounce plastic freezer or glass jars with tight-fitting lids. You can also use zip-top freezer bags.
- In a medium pot, combine fruit and lemon juice. Bring to a boil over medium-high.
- In a bowl, whisk together sugar and pectin; add to fruit, stirring until sugar mixture dissolves and fruit returns to a full rolling boil. Boil 1 minute, then remove from heat.
- Transfer to jars or bags, leaving a 1/2-inch space on top. Seal and let sit at room temperature until jam is set, 2 to 3 hours. To store, freeze, up to 6 months. To thaw jam, transfer to the refrigerator and use within 3 weeks.
Nutrition Facts : Calories 40 g
FREEZER BERRY JAM
"We live on the farm where my husband was raised," shares Rita Pischke of Whitemouth, Manitoba. "Whenever we find wild blueberries nearby, I make this gorgeous ruby-red jam. It's also wonderful as a breakfast sauce."
Provided by Taste of Home
Time 30m
Yield 3-1/2 pints.
Number Of Ingredients 6
Steps:
- In a large bowl, mash the blueberries. Add raspberries and mash. Stir in sugar and lemon juice. Let stand for 10 minutes. In a small saucepan, bring water and pectin to a boil. Boil for 1 minute, stirring constantly. Add to fruit mixture; stir for 3 minutes or until sugar is dissolved. , Pour into jars or freezer containers; cool to room temperature, about 30 minutes. Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate for up to 3 weeks or freeze for up to 1 year.
Nutrition Facts : Calories 82 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 21g carbohydrate (20g sugars, Fiber 1g fiber), Protein 0 protein.
GRANNY SMITH APPLE FREEZER JAM
Make and share this Granny Smith Apple Freezer Jam recipe from Food.com.
Provided by 55tbird
Categories < 60 Mins
Time 35m
Yield 3 1/2 cups, 35 serving(s)
Number Of Ingredients 4
Steps:
- Pulse chopped apples in food processor 10 times or until finely chopped.
- Place in a medium bowl.
- Stir in sugar and juice; let stand 15 minutes.
- Gradually stir in pectin.
- Stir for 3 minutes; let stand 5 minutes.
- Spoon fruit mixture into sterilized canning jars, filling to 1/2 inch from top; wipe jar rims clean.
- Cover with metal lids and screw on bands.
- Place in freezer.
Nutrition Facts : Calories 33, Sodium 0.4, Carbohydrate 8.6, Fiber 0.4, Sugar 7.9, Protein 0.1
WILD BERRY FREEZER JAM
One year, I decided I wanted to make a wild berry jam but couldn't find a recipe, so I invented my own. - Barbara Hohmann, Petawawa, Ontario
Provided by Taste of Home
Time 15m
Yield 6 half-pints.
Number Of Ingredients 8
Steps:
- Rinse six 1-cup plastic containers and lids with boiling water. Dry thoroughly. In a large bowl, thoroughly crush all of the berries. Stir in sugar; let stand 10 minutes, stirring occasionally., Combine pectin and lemon juice; add to fruit, stirring constantly until sugar is dissolved, about 3 minutes.(A few sugar crystals may remain.) , Immediately fill all containers to within 1/2 in. 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. Refrigerate up to 3 weeks or freeze extra containers up to 12 months. Thaw frozen jam in refrigerator before serving.
Nutrition Facts : Calories 72 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 19g carbohydrate (17g sugars, Fiber 1g fiber), Protein 0 protein.
THREE-BERRY FREEZER JAM
Give in to temptation and buy fresh berries in bulk. You'll be glad you did when you transform those ripe little gems into a sweet spread that can also get you out of a gift-giving jam. -Shannon Becker, Burton, Ohio
Provided by Taste of Home
Time 30m
Yield 6 half-pints.
Number Of Ingredients 7
Steps:
- In a food processor, process the berries in batches until finely chopped. Transfer to a large bowl. Stir in sugar and lemon juice. Let stand for 10 minutes, stirring occasionally., In a small saucepan, combine fruit pectin and water. Bring to a boil; cook and stir for 1 minute. Add to fruit mixture; stir constantly until sugar is dissolved, 4-5 minutes., Pour into jars or freezer containers, leaving 1/2-in. headspace. Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate for up to 3 weeks or freeze for up to 12 months.
Nutrition Facts : Calories 92 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 24g carbohydrate (23g sugars, Fiber 1g fiber), Protein 0 protein.
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