DRAGONFRUIT JAM
Make and share this Dragonfruit Jam recipe from Food.com.
Provided by P.Q. Butterfat
Categories Tropical Fruits
Time 2h
Yield 8 8 oz jars, 50-60 serving(s)
Number Of Ingredients 3
Steps:
- Halve dragon fruit.
- Scoop out flesh into a deep pot.
- Mash well with potato masher.
- Add the juice of two lemons and the fine zest of one.
- Bring this mixture to a boil, stirring occasionally.
- Simmer, uncovered, stirring, for 30 minutes or so to get a thick puree.
- Bring to a hot, rolling boil.
- Add sugar.
- Continue to boil hard, stirring, until desired gel is reached. Dragon fruit does not so much gel as form a thick, gluey slime.
- Add pectin if desired to obtain a firmer gel.
- The jam can be canned. Process prepared 6 to 8 oz jars for 10 minutes.
Nutrition Facts : Calories 31.6, Sodium 0.1, Carbohydrate 8.2, Fiber 0.1, Sugar 8
BLACKBERRY JAM
Make this easy, old fashioned blackberry jam with or without pectin! The small batch recipe yields two jars of sweet, fresh, homemade jam!
Provided by Blair Lonergan
Categories condiment
Time 12h55m
Number Of Ingredients 4
Steps:
- In a large saucepan or Dutch oven, combine blackberries and sugar. Let stand for 15 minutes.
- Use a potato masher to mash the berries in the pot, releasing the juices.
- Bring the mixture to a boil over medium heat. Once the mixture boils, add the lemon juice; cook, stirring frequently, until the mixture thickens and coats the back of a spoon, about 15-20 minutes.
- For a thicker jam, whisk together pectin and 1 tablespoon of sugar. Sprinkle the pectin mixture over the jam and stir to combine. Cook for exactly 1 more minute, then remove from the heat.
- Divide the jam between 2 sterilized 8-ounce glass jars, leaving ¼-inch of headspace at the top of each jar. Wipe the rims clean with a damp cloth, then secure the lids and bands.
- Process in a water bath for 10 minutes. Carefully remove the jars to a towel on the counter. Let stand, undisturbed, for 12 hours at room temperature. Check the seals after 12 hours by pressing the center of the lids. If the lid gives or the center button remains popped up, store in the refrigerator for up to 1 month. Properly sealed jars will keep in a cool, dark place for up to 8 months. Refrigerate after opening.
Nutrition Facts : ServingSize 1 tablespoon, Calories 31 kcal, Carbohydrate 8 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 7 g
BLACKBERRY JAM
This homemade blackberry jam recipe only needs 4 ingredients and will help you preserve the flavors of Summer to enjoy all year!
Provided by Lauren Allen
Categories condiment
Time 30m
Number Of Ingredients 4
Steps:
- (If you are planning to can the jam, prepare waterbath and sterilize jars).
- Clean berries just before using. Add the blackberries and lemon juice to an extra-large saucepan. Mash with a potato masher and simmer for a few minutes, to break down the fruit.
- (Optional, but recommended:) Use a food mill, or press mixture through a fine mesh strainer, into a bowl, to remove seeds.
- Measure out 4 cups of berry juice and add to an extra-large heavy bottomed stock pot. Add 2-3 spoonfuls of the leftover seeds for blackberry "jam". (Jelly uses the juice only).
- Add sugar and stir to combine. Turn burner to medium low, stirring occasionally, cooking for several minutes until sugar has dissolved.
- Increase the heat to medium high, and cook, stirring constantly, until the mixture comes to a full boil (a rolling boil that can't be stirred down).
- Add the pouch of pectin, stirring continuously, and allow to return to a full boil. Set a timer for 1 minute, stirring continuously, and remove from the heat after 1 minute.
- Pour jam into prepared jars and seal with lids.
- For Freezer Blackberry Jam: Allow the jam to cool at room temperature for 24 hours, then store in the fridge for up to 1 month, or the freezer for up to 1 year.
- To Can: Process in a boiling water bath for 10 minutes (or longer if at high altitude*). Allow to rest on your counter for 24 hours, to ensure the jars settle and seal properly. Check seals, and store jam in a cool, dry place for up to one year.
Nutrition Facts : Calories 322 kcal, Carbohydrate 81 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Sodium 2 mg, Fiber 6 g, Sugar 76 g, ServingSize 1 serving
BLACKBERRY JAM
The fresh and vibrant flavor of blackberries packed into a jar that you can enjoy all year long!
Provided by Kimberly Killebrew
Categories condiment
Time 1h25m
Number Of Ingredients 3
Steps:
- Wash and drain the blackberries. Run them through a food mill to remove the seeds. Reserve the blackberry puree (you should have about 5 cups) and discard the seeds (I give them to our chickens).
- Place the blackberry puree in a large pot and add the sugar and lemon juice.Bring the mixture to a boil, stirring regularly, until the jam reaches 220 degrees F. I use an instant read thermometer.
- Ladle the jam into sterilized jars leaving 1/4 inch headspace and wipe the rims clean before sealing.If you're not sealing the jars the jam will keep in the fridge for several months.If you're using the water bath canning method process the jars for 5 minutes. Carefully remove the jars, let them sit undisturbed for 24 hours, then store in a dark cool place. Jam will keep for up to a year.
- Makes about 6 half pint jars.
Nutrition Facts : ServingSize 1 tablespoon, Calories 46 kcal, Carbohydrate 12 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 10 g
BLACKBERRY DRAGONFRUIT JAM
Another recipe I'm looking forward to making, please check out original link for pictures and other info. http://iheartmaine.com/2011/09/02/blackberry-dragonfruit-jam/ Times and yield are estimates
Provided by Satyne
Categories < 30 Mins
Time 25m
Yield 2 Jars
Number Of Ingredients 5
Steps:
- Sterilize jars, set lids in hot water to activate rubber compound.
- Prepare fruit by crushing, then measure two cups of combined fruit using all of the dragonfruit and enough blackberries to fill measuring cup. Add to pan with lemon juice.
- Stir in sugar. Add 1/2 teaspoon butter or margarine to reduce foaming if you'd like
- Bring to full roiling boil (shouldn't be able to stir it down from boil) on high heat, stir constantly to prevent sticking.
- Stir in pectin quickly and return to full roiling boil for exactly one minute, continuing to stir constantly. Remove from heat and skim any foam before ladling into jars. Alternatively you can stir as the jam cools slightly, which will incorporate back some of the foam and help keep fruit from floating as much.
- Ladle into prepared jars, leaving 1/8th inch of headspace. Wipe rims and threads before placing lids and bands, and tightening with fingers. Process in hot water canner for ten minutes. Refrigerate any unsealed jars for up to three weeks and store sealed jars for up to a year in a cool, dry, dark place.
Nutrition Facts : Calories 1418.1, Fat 0.7, Sodium 5, Carbohydrate 364.3, Fiber 7.7, Sugar 356.5, Protein 2
BLACKBERRY JAM
Steps:
- Place the berries in a large stainless steel or enamel saucepan. Bring to a full boil over high heat, mashing the berries with a potato masher as they cook. Add the lemon juice and boil hard for 1 minute, stirring and mashing constantly.
- Add the sugar and return the mixture to a boil. Cook, stirring constantly, until it begins to look syrupy and thickens slightly, about 5 minutes. Remove from the heat and test for doneness: a candy thermometer should register 220 degrees F and the mixture should coat the back of a spoon. Run a finger--or a clean object about the width of a finger--through the coat of jam. If the jam does not run and fill the gap, it is done. Otherwise, return the pan to the heat for another 1 to 2 minutes and test again. Be careful not to let the mixture get too thick--it will thicken as it cools.
- When the jam is done, transfer it to a heatproof jar and cool to room temperature, about 2 hours. Cover with a tight-fitting lid and refrigerate. The jam will keep for up to 2 weeks.
BLACKBERRY JAM
Make this easy blackberry jam with your glut of summer fruit - perfect with fresh white bread. Use jam sugar (with added pectin) to make sure it sets properly
Provided by Sarah Cook
Categories Afternoon tea, Condiment
Time 1h
Yield Makes roughly 2.2 litres (about 8 jam jars), easily halved
Number Of Ingredients 4
Steps:
- The night before you make your jam, layer the blackberries and sugar together in a very large bowl, then cover and set aside at room temperature. This helps the sugar to start dissolving so you don't run the risk of over-cooking the fruit when you actually begin to make the jam. The next morning, give everything a quick stir, then set aside again until you are ready to start cooking.
- Before you start, put a small saucer in the freezer. Take a preserving pan or a large, wide-based pan (the wider and more open the pan, the faster the jam will be ready, so a preserving pan is really ideal) and tip the berries in, scraping out all the juices and any undissolved sugar. Stir in the lemon juice, then collect all the pips and secure them inside a tea-leaf strainer or piece of muslin before adding them to the pan (cooking the pips along with the fruit extracts the pectin they contain, helping your jam to set).
- Start the blackberries over a low heat until all the sugar is completely dissolved, then bring to the boil and simmer for 5 mins. Turn off the heat and spoon a little hot syrupy jam onto the chilled saucer. Once it's cool, push it with your finger. If it wrinkles a little, it's ready and has reached setting point. If it's too runny to wrinkle, return the pan to the heat and boil in 2 or 3-minute stages, removing the pan from the heat each time you do the saucer check, until the jam wrinkles.
- Skim off any excess scum, then stir in the knob of butter, if you want - this will help to dissolve any remaining scum. Leave the jam for 15 mins before ladling into sterilised jars - this allows the fruit to settle so it doesn't sink to the bottom. The jam will keep in a cool, dark place for at least 6 months. Refrigerate jars once opened.
Nutrition Facts : Calories 44 calories, Carbohydrate 12 grams carbohydrates, Sugar 12 grams sugar
More about "blackberry dragonfruit jam recipes"
OLD-FASHIONED WILD BLACKBERRY JAM - MY GORGEOUS …
From mygorgeousrecipes.com
AN EASY BLACKBERRY JAM RECIPE • THE VIEW FROM GREAT …
From theviewfromgreatisland.com
BLACKBERRY JAM RECIPE - INSANELY GOOD
From insanelygoodrecipes.com
HOMEMADE BLACKBERRY JAM RECIPE - SAPORITO KITCHEN
From saporitokitchen.com
BEST BLACKBERRY JAM RECIPE - HOW TO MAKE BLACKBERRY …
From delish.com
BEST BLACKBERRY JAM RECIPE - HOW TO MAKE EASY …
From food52.com
DARK BERRY DRAGON FRUIT JAM RECIPE FROM H-E-B
From heb.com
DRAGONFRUIT STRAWBERRY JAM - ALLERGYLICIOUS.COM
From allergylicious.com
BLACKBERRY JAM - WITHOUT PECTIN - SERVED FROM SCRATCH
From servedfromscratch.com
DRAGON FRUIT JAM | HOMEMADE JAM RECIPE COOKING IN VILLAGE
From youtube.com
BEST COOKING BUTTER RECIPES: BLACKBERRY DRAGONFRUIT JAM
From worldbestbutterrecipe.blogspot.com
THE BEST BLACKBERRY JAM RECIPE (WITHOUT PECTIN) - THE RUSTIC ELK
From therusticelk.com
BLACKBERRY JAM - IT'S NOT COMPLICATED RECIPES
From itsnotcomplicatedrecipes.com
EASY HOMEMADE BLACKBERRY JAM RECIPE (+ TIPS) - ALPHAFOODIE
From alphafoodie.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love