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.
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.
TRIPLE BERRY FREEZER JAM
The berry best freezer jam, ever! Strawberries, raspberries and blackberries combo. Courtesy Ball Blue Book of Preserving.
Provided by BecR2400
Categories Raspberries
Time 20m
Yield 5 half-pints
Number Of Ingredients 5
Steps:
- Combine crushed strawberries, raspberries, blackberries and sugar in a medium bowl. (I use a potato masher to crush the berries, you can leave some whole).
- Let stand 15 minutes.
- Gradually stir freezer jam pectin into fruit mixture.
- Stir 3 minutes; let stand 5 minutes.
- Ladle jam into can-or-freeze jars, leaving 1/2-inch headspace.
- Adjust two-piece caps, label and freeze.
- Tip: Will keep for several weeks in the fridge, or up to one year in the freezer.
Nutrition Facts : Calories 275.8, Fat 0.5, Sodium 1.1, Carbohydrate 70.1, Fiber 4.3, Sugar 65.1, Protein 1.1
SURE.JELL® TRIPLE BERRY JAM
Combine fresh strawberries, raspberries and blackberries to make SURE JELL Triple Berry Jam. Triple berry jam is great on toast, in desserts and more!
Provided by My Food and Family
Categories Home
Time 45m
Yield Makes about 8 (1-cup) jars or 128 servings, 1 Tbsp. each.
Number Of Ingredients 4
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
- Stem and crush strawberries thoroughly, one layer at a time. Measure exactly 2-1/2 cups prepared strawberries into 6- or 8-quart saucepot. Crush raspberries thoroughly, one layer at a time. Measure exactly 1-1/2 cups prepared raspberries into saucepot with strawberries. Crush blackberries thoroughly, one layer at a time. Measure exactly 1 cup prepared blackberries into saucepot with other fruit; mix well.
- Stir pectin into fruit mixture in saucepot. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 12 g, Fiber 0 g, Sugar 12 g, Protein 0 g
TRI-BERRY JAM
My mother-in-law and I dreamed up this jam after we'd been picking blueberries one day. She wondered if blueberries, raspberries and strawberries would taste good together. So she made a test batch-and we quickly learned that they definitely did! Then I came up with my own version of the jam. I preserve everything from our garden! -Karen Maerkle, Baltic, Connecticut
Provided by Taste of Home
Time 30m
Yield about 6 pints.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 98 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 25g carbohydrate (24g sugars, Fiber 0 fiber), Protein 0 protein.
CERTO TRIPLE BERRY JAM RECIPE
Try our CERTO Triple Berry Jam Recipe! Strawberries, raspberries & blackberries are cooked and processed in a canner for homemade triple berry jam recipe.
Provided by My Food and Family
Categories Home
Time 3h5m
Yield Makes about 8 (1-cup) jars or 128 servings, 1 Tbsp. each.
Number Of Ingredients 4
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
- Stem and crush strawberries thoroughly, one layer at a time. Measure exactly 2 cups prepared fruit into 6- or 8-qt. saucepot. Crush raspberries thoroughly, one layer at a time. Measure exactly 1 cup into strawberries in saucepot. Crush blackberries thoroughly, one layer at a time. Measure exactly 1 cup into berries in saucepot.
- Stir sugar into prepared fruit in saucepot. Add butter to reduce foaming. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin quickly. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.). Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 12 g, Fiber 0 g, Sugar 11 g, Protein 0 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.
MIXED BERRY JAM
Enjoy this two-berry jam with a tangy twist - the perfect condiment to be served with any dessert or as a spread.
Provided by By Betty Crocker Kitchens
Categories Condiment
Time 25m
Yield 5
Number Of Ingredients 6
Steps:
- Mix berries and sugar in large glass or plastic bowl. Let stand at room temperature about 10 minutes, stirring occasionally, until sugar is dissolved.
- Mix in lemon peel, lemon juice and pectin. Stir 3 to 5 minutes or until slightly thickened.
- Spoon mixture into freezer containers, leaving 1/2-inch headspace. Seal immediately. Let stand at room temperature until set, about 24 hours. Refrigerate up to 3 weeks, or freeze up to 1 year (thaw in refrigerator or at room temperature before serving). Use as a spread or in desserts.
Nutrition Facts : Calories 45, Carbohydrate 11 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 tablespoon, Sodium 0 mg
APPLE-BERRY POMEGRANATE FREEZER JAM
This was a quick and easy freezer jam recipe I got from the Ball canning site. It is delicious! I love using the new plastic 8 oz freezer jam containers too.
Provided by ratwoman
Categories Raspberries
Time 1h
Yield 5 half-pints jars
Number Of Ingredients 6
Steps:
- Stir sugar and contents of pectin package in a bowl until well blended. Set aside.
- Combine apples, pomegranate juice and lemon juice in a medium saucepan. Bring to a boil over medium-high heat, stirring occasionally. Cover. Reduce heat and simmer 5 minutes.
- Crush apples with a potato masher. Allow to cool, about 15 minutes.
- Add fruit mixture to sugar/pectin mixture, stirring just to combine. Continue stirring for 3 minutes.
- Using a funnel, ladle jam into five, clean 8 oz plastic freezer jars to fill line. Twist on lids. Let stand until thickened, about 30 minutes.
- Serve immediately, refrigerate up to three weeks or freeze up to one year.
Nutrition Facts : Calories 340.6, Fat 0.4, SaturatedFat 0.1, Sodium 22.3, Carbohydrate 88.4, Fiber 4.8, Sugar 74.6, Protein 0.6
THREE-BERRY JAM
I sold jars of this sweet berry jam at craft fairs. It's a wonderful way to preserve summer gems. -Bernadette Colvin, Tomball, Texas
Provided by Taste of Home
Time 40m
Yield 9 pints and 1 half-pint.
Number Of Ingredients 6
Steps:
- In a large saucepan, combine berries and lemon juice; crush 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 and stir 1 minute. , Remove from the heat; skim off foam. Ladle hot mixture into nine hot pint jars and one hot half-pint jar, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.,
Nutrition Facts :
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TRIPLE BERRY JAM - MOUNTAIN MAMA COOKS
From mountainmamacooks.com
4.5/5 (2)Estimated Reading Time 5 mins
- In a large heavy pot, combine the berries and sugar; let them sit for 1-2 hours until the sugar has dissolved into the fruit and created a syrup.
- Place the pot on the stove top and turn burner on to medium heat. Bring mixture to a boil and then reduce the heat to medium-low, stirring often until the fruit breaks down and the mixture starts to thicken slightly about 30-35 minutes. I use a masher to break the fruit down even further as I don’t like a super chunky jam but feel free to do what you like. Just before the jam is down, stir in lemon juice and zest. When the jam is almost done, it will still be a little loose (it will firm up as it cools), but should coat the back of a wooden spoon.
- Remove the jam from the stove and pour into 3 (or 4) clean half-pint size glass jars or similar. Cap and cool completely on the counter before transferring jam to the refrigerator for 4 weeks or freeze for up to 6 months.
EASY TRIPLE BERRY FREEZER JAM - UNSOPHISTICOOK
From unsophisticook.com
Reviews 18Servings 5Cuisine AmericanCategory Condiment
- Combine the crushed berries in a medium mixing bowl. I used 1 cup blackberries, 1 cup raspberries, and 2 cups strawberries.
- In a separate larger bowl, whisk together the sugar and pectin. I like to use a large batter bowl so I can just pour the jam into my jars directly from it.
- Add the berry mixture to the sugar and pectin and stir for three minutes, ensuring they are mixed well.
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