Blackberry Mojito Refrigerator Jam Recipes
BLACKBERRY JAM
Make and share this Blackberry Jam recipe from Food.com.
Provided by ratherbeswimmin
Categories Berries
Time 5h50m
Yield 3 cups
Number Of Ingredients 3
Steps:
- In a bowl, coarsely crush the berries by hand with a potato masher, leaving a few whole berries or chunks.
- Transfer to slow cooker; stir in the sugar and lemon juice.
- Cover and cook on LOW for 2 1/2 hours, stirring twice during cooking.
- Remove the lid and turn temperature to HIGH; cook 2 to 3 hours longer, until the jam is nice and syrupy.
- Ladle the warm jam into clean spring-top glass jars (or use screw tops with new lids); let stand until cool.
- Store, covered, in the refrigerator for up to 2 months; or spoon into small plastic storage containers and freeze for up to 2 months.
Nutrition Facts : Calories 601.6, Fat 0.9, Sodium 2, Carbohydrate 152.9, Fiber 10.2, Sugar 142.9, Protein 2.7
REFRIGERATOR JAM
Found this little gem in an old Woman's Day magazine I had laying around the house. You choose the fruit; strawberries, peaches, blueberries, plums, or whatever other combination you can come up with. 4 pounds of fruit makes about seven half-pints. This isn't exactly a speedy process and requires a lot of stirring so grab a good cookbook to read!
Provided by invictus
Categories < 4 Hours
Time 1h5m
Yield 7 half-pint jars
Number Of Ingredients 2
Steps:
- Wash fruit and discard any skin (from peaches or the like).
- Cut fruit into pieces no larger than 1 inch each.
- In a large heavy-duty saucepan add the sugar and stir over medium heat while the sugar melts and the fruit softens.
- Cook, stirring constantly until the jam thickens. this may take an hour or more. Cool, then spoon into very clean jars, cover with clean lids and refrigerate up to 3 weeks.
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