Mixed Fruit Red Jam Recipes

Steps:

• Briefly blend the fruit and place in a large microwave-proof bowl with the sugar. Microwave on High for 3 mins, then stir well. Microwave for a further 3 mins on High, stirring after. Finish with a further 2 mins, then pour into warm sterilised jars. Once bottled and cool the jam is ready to eat. Will keep in a cool, dark place for up to 6 months. Keep in the fridge once opened.

Steps:

• Before you start, sterilise your jars and put a plate in the freezer to chill.
• Tip the berries, lemon juice and sugar into a preserving pan. Gently heat, stirring occasionally with a wooden spoon, until the sugar has melted and fruits are juicy.
• Bring to the boil and boil rapidly for 5 mins. Remove from the heat and drop a little of the mixture onto the chilled plate. Push your finger through it; it should wrinkle and have set like jam. If it doesn't, boil for 2 mins more, then test again and, if necessary, keep repeating until it's ready.
• The top of the jam may look like it has sediment on it, but if you stir it well as it cools, it should disappear. Allow to cool and settle for 10-15 mins before ladling into sterilised jars and sealing. The jam will keep unopened for 1 year but, once opened, store in the fridge.

Steps:

• In a large saucepan, mix the crushed strawberries, blueberries, and apples.
• Mix certo pectin crystals with 1/4 cup of the sugar.
• Mix this into the prepared fruit.
• Bring the fruit mixture to a boil over high heat.
• Stir in the rest of the sugar.
• Boil hard for 1 minute.
• Remove from heat.
• Stir and skim for 5 minutes to avoid floating fruit (I had nothing to skim, but I stirred for 5 minutes anyway).
• Ladle into steralized jars to 1/4 inch of rim.
• Seal and process.