Black And Blueberry Freezer Jam Recipes

Steps:

• Inspect 8 half-pint jars for cracks and rings for rust; discard any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
• Toast the almonds in an ungreased skillet until lightly colored, 3 to 5 minutes. Set aside.
• Place crushed blueberries and blackberries in a large pot and add pectin. Slowly bring to a full rolling boil. Add sugar and lemon juice and stir to dissolve. Return to a full rolling boil for exactly 1 minute, stirring constantly. Skim off any foam with a ladle or a large spoon.
• Remove the pot from the heat. Stir in gin and toasted almonds.
• Ladle jam immediately into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

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.

Steps:

• Rinse 7 (1-cup) plastic containers and lids with boiling water. Dry thoroughly.
• Stem and crush blueberries thoroughly, one layer at a time. Measure exactly 3 cups prepared fruit into large bowl. Stir in sugar. Let stand 10 min., stirring occasionally.
• Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Cook and stir 1 min. Add to fruit mixture; stir 3 min. (A few sugar crystals may remain.)
• Fill containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Refrigerate up to 3 weeks or freeze up to 1 year. (If frozen, thaw in refrigerator before using.)