Mixed Berry Oven Jam Recipes

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.

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.

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.

Steps:

• Toss berries and sugar together in a large, heavy-bottomed pot. Let sit for at least 15 minutes and up to overnight, periodically tossing to coat and to dissolve the sugar. (This will help coax the juices out of the fruit.)
• Place a small plate in the refrigerator to chill. (You'll use this later.)
• Bring the fruit to a strong simmer over medium heat until the berries burst and the juices start to boil, about 15 minutes. If using a vanilla bean as an add-in, put it in the pot at this point.
• 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 to 50 minutes. How much it breaks down will depend on its 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, tarlike 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 juice and continue to cook, stirring constantly until the jam returns to its earlier consistency, 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 say, a raspberry. This means the jam will never be quite as thick or gelled, but it will still be delicious).
• Remove from heat, and incorporate any of the add-ins listed (see notes). Pick out vanilla bean if you added it earlier. Divide jam between several 8-ounce canning jars, leaving 1/4-inch head space, and seal immediately. Can the jams (see our How to Make Jam guide for more instruction), or store in the refrigerator, using them within a couple of weeks.

Steps:

• In a large saucepan, toss strawberries with sugar. Let sit, stirring occasionally, until sugar is dissolved, 1 hour. Add lemon juice and bring to a boil. Cook, stirring, until berries are soft, 8 to 10 minutes. Add raspberries and blueberries and cook over medium, 25 minutes. Transfer to a clean glass jar, secure lid, and let cool to room temperature.

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.