SMALL BATCH REFRIGERATOR JAM
This recipe is for a small batch of refrigerator jam. The process is easy, quick, versatile for any fruit or flavor combination, and is made without pectin. Use this base recipe to make strawberry, raspberry, blueberry, blackberry, peach, or numerous other flavor combinations of jam!
Provided by Bettie
Categories All Recipes
Time 30m
Number Of Ingredients 5
Steps:
- Prep the fruit by washing it and removing any stems or peels if applicable. Roughly chop the fruit up into large chunks. Raspberries, blackberries, and blueberries can all remain whole.
- In a saucepan (at least 2 quarts in size) combine all of the ingredients and heat over medium heat. Mash the fruit and sugar with a potato masher or a fork. It does not need to be completely mashed, depending on how chunky you like your jam.
- Bring the mixture to a boil and cook over medium heat, stirring occasionally, for about 20 minutes, or until the juices thicken. It will become much more thick as the jam cools. If this is your first time making this and you are a little unsure if your jam is cooked enough to set, spoon a little bit of jam onto a saucer and place it in the freezer for about 2 minutes, or until it is cold. Touch the jam and if it has a gelatinous jammy consistency it is ready. If not, continue cooking.
- Cool completely then store in an airtight container or jar in the refrigerator for up to 3 weeks or in the freezer for up to 4 months. When freezing, be sure to leave enough room at the top of the container to allow the jam to expand when frozen.
PEACH-BLUEBERRY JAM
This peach jam is a family favorite. The almond is slight and adds a great taste.
Provided by dthrones
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 1h10m
Yield 128
Number Of Ingredients 6
Steps:
- Immerse 8 pint jars in simmering water until jam is ready. Wash lids and rings in warm soapy water.
- Combine peaches, 5 cups sugar, and lemon juice in a large stainless steel or other nonreactive pot over medium heat. Bring to a low boil and cook for 10 to 20 minutes.
- While peaches are cooking, combine blueberries and remaining sugar in a separate pot over medium heat. Bring to a low boil and cook until just starting to thicken, 10 to 15 minutes.
- Add blueberries to the pot with the peaches and cook until thickened to the consistency of jam, about 10 minutes more. Remove from heat, add butter and almond extract, and stir well.
- Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
Nutrition Facts : Calories 40.3 calories, Carbohydrate 10.2 g, Cholesterol 0.2 mg, Fat 0.1 g, SaturatedFat 0.1 g, Sodium 1.1 mg, Sugar 10.1 g
EASY SMALL-BATCH BLUEBERRY JAM
Simple and easy, the delicious flavor of the blueberries takes center stage.
Provided by Deb C
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 35m
Yield 16
Number Of Ingredients 4
Steps:
- Mix blueberries, sugar, lemon juice, and cinnamon in a saucepan; cook, stirring constantly, over medium heat until thickened, about 30 minutes.
Nutrition Facts : Calories 69.4 calories, Carbohydrate 17.9 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.3 g, Sodium 0.4 mg, Sugar 16.1 g
GRANDMA'S BLUEBERRY PEACH JAM RECIPE
Blueberries and peaches with a hint of cinnamon - Delicious! Easy to make! Made with fresh blueberries and frozen peaches. I've made this the last several years with wonderful results. Taken from blueberry-recipe.com. Wanted to store it where I won't lose it!
Provided by kennedyfish
Categories Jellies
Time 40m
Yield 6-8 cups
Number Of Ingredients 5
Steps:
- Clean and crush berries. Put in large saucepan.
- Cut peach slices into pieces and grind in food processor or food mill. Add to berries.
- Mix pectin and cinnamon into the fruit mixture and cook over high heat until mixture comes to a boil; stirring constantly.
- Add sugar all at once. Bring to a full boil and boil hard for 1 minute, stirring constantly.
- Remove from heat. Skim and stir to remove foam. Ladle into hot jars and seal.
SPICED PEACH AND BLUEBERRY JAM
I got this recipe from The Woman's Day Encyclopedia of Cooking, Vol. 8. A great way to use fresh peaches!
Provided by Sharon123
Categories Berries
Time 40m
Yield 6 8ounce jars
Number Of Ingredients 8
Steps:
- Peel and pit peaches.
- Force through coarse blade of food chopper.
- Wash and pick over berries.
- Combine with peaches in kettle, add water, and bring to boil.
- Cover, and simmer for 10 minutes, stirring occasionally.
- Add sugar and salt.
- Tie spices in a cheesecloth bag and add.
- Bring to boil slowly, stirring until sugar dissolves.
- Boil rapidly for 10 minutes, or until fruit is clear.
- Remove spice bag.
- Ladle into hot sterilized jars, and seal.
- Makes six 8-oz. jars.
Nutrition Facts : Calories 885.2, Fat 1.2, SaturatedFat 0.1, Sodium 198.2, Carbohydrate 226.8, Fiber 7.1, Sugar 218.2, Protein 3.5
PEACH-BLUEBERRY PRESERVES
As a child I helped my grandmother can summer fruits and vegetables. I didn't always appreciate this activity when I was young, but now I miss her terribly and wish we could have another summer afternoon in her kitchen. I think she would enjoy this recipe. -Katie Ferrier Gage, Houston, Texas
Provided by Taste of Home
Time 1h10m
Yield 4 half-pints.
Number Of Ingredients 4
Steps:
- In a Dutch oven, combine peaches, sugar, blueberries and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, 45-55 minutes or until thickened, stirring occasionally. Remove from heat., Ladle hot mixture into 4 hot half-pint jars, 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, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 86 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 22g carbohydrate (21g sugars, Fiber 1g fiber), Protein 0 protein.
QUICK PEACH REFRIGERATOR JAM
Make and share this Quick Peach Refrigerator Jam recipe from Food.com.
Provided by Jen in Victoria
Categories Low Protein
Time 20m
Yield 1 jar
Number Of Ingredients 3
Steps:
- Combine all ingredients in blender or mini food processor; blend until desired consistency.
- Pour ingredients into a small pot and bring to a boil. Cook 10 minutes.
- Reduce heat to medium low and continue cooking until mixture reduces and thickens.
Nutrition Facts : Calories 501.2, Fat 1.6, SaturatedFat 0.1, Sodium 3.5, Carbohydrate 129.7, Fiber 9.5, Sugar 121.7, Protein 5.9
30-MINUTE BLUEBERRY PEACH FREEZER JAM
Give the sweet gift of jam with this blueberry-peach freezer jam from My Food and Family. Made with fresh fruit, lemon juice and sugar, this blueberry-peach freezer jam is a simple concoction. You'll just need 30 minutes of prep time for this homemade treat!
Provided by My Food and Family
Categories Home
Time P1DT50m
Yield Makes about 6 (1-cup) containers or 96 servings, 1 Tbsp. each.
Number Of Ingredients 6
Steps:
- Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
- Stem and crush blueberries thoroughly; measure exactly 2 cups into large bowl. Peel, pit and finely chop peaches. Measure exactly 1 cup peaches into bowl with blueberries; mix well. Stir in lemon juice, then sugar. Let stand 10 min., stirring occasionally.
- Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Boil 1 min., stirring constantly. Add to fruit mixture; stir 3 min. or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
- Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or in freezer up to 1 year. Thaw in refrigerator before using.
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
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