Bumbleberry Jam Recipes

JUMBLEBERRY JAM

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.

BUMBLEBERRY JAM

Steps:

• Sterilize 6-250 ml jars by the method you choose- I put the clean jars in a 225 oven for about 20 minutes.
• Heat sealer lids in warm water until soft- do not boil.
• Combine fruits in a large stainless steel saucepan.
• Add 6 cups sugar all at once and bring to a rolling boil, stirring constantly.
• You can add 1/2 t.
• butter to reduce foaming if you like.
• Boil hard for one minute, stirring.
• Remove from heat, add pectin and stir for 3 minutes to distribute fruit.
• Pour into sterilized jars and seal.

BUMBLEBERRY JAM

Steps:

• Combine rhubarb, strawberries, peaches, blackberries, blueberries, apples, and sugar in a saucepan over medium heat. Bring to a boil. Boil for 10 minutes, stirring the whole time.
• Add pectin to the saucepan and boil until jam coats the back of a metal spoon, about 10 minutes more. Remove from heat and transfer jam to sterilized 8-ounce canning jars and cover with new lids and 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.
• Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

BUMBLEBERRY JAM RECIPE

Steps:

• Sterilize jars and lids and keep hot until ready to use. Wash, hull and crush berries. Combine berries, lemon juice and sugar in a large sauce pan. Over high heat, bring mixture to a full rolling boil. Stirring constantly, Boil hard for 1 minute. Remove from heat. Immediately stir in liquid pectin, mixing well. To prevent floating fruit, stir slowly for 3 minutes. Skim foam. Ladle jam into jars. Place jars in canner and boil for 5 minutes. Remove jars and cool.