Mixed Berry Agave Jam Recipe By Tasty Recipes

MIXED BERRY JAM

Steps:

• In a large pan, combine berries with sugar.
• Crush berries with a potato masher.
• Add lemon juice and lemon rind.
• Bring to a boil, skimming off any foam that forms.
• Cook at a full boil until jam thickens, approximately 30 minutes (jelling point is 221F).
• While the berries are cooking, sterilize your jars and heat the seals in a pan of hot water.
• Pour jam into hot jars; wipe rims, place seals and screw on bands fingertip-tight.
• Process in a boiling water bath for five minutes; remove to a protected countertop and let cool, undisturbed for 24 hours.
• If any of the lids have not sealed, either re-process or store in the refrigerator and use those jars first.

MIXED BERRY AGAVE JAM RECIPE BY TASTY

Steps:

• Prepare boiling water canner. Heat jars in simmering water until ready to use. Do not boil. Wash lids in warm soapy water and set aside with bands.
• Place crushed berries and lemon juice in a saucepan. Sprinkle pectin evenly over berries, and bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.
• Whisk in agave syrup. Return mixture to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
• Ladle hot jam into a hot jar, leaving a ¼-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
• Process jars 10 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal. They should not flex when center is pressed.
• Enjoy!

MAKE-AHEAD MIXED BERRY PARFAITS RECIPE BY TASTY

Steps:

• In a jar, layer yogurt, granola, and berries. Top with honey (optional).
• Refrigerate up to 2 days. If you don't want soggy granola, wait til you're ready to eat the parfait to add it.
• Enjoy!

PEACH LOW SUGAR JAM RECIPE BY TASTY

Steps:

• Prepare boiling water canner. Heat jars in simmering water until ready to use. Do not boil. Wash lids in warm soapy water and set aside with bands.
• Combine crushed peaches, water, lemon juice, and sugar in a medium saucepan. Gradually stir in Ball® RealFruit™ Low or No-Sugar Needed Pectin. Bring mixture to a full rolling boil that cannot be stirred down. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
• Ladle hot jam into a hot jar leaving a ¼-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band. Adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
• Process jars 10 minutes, adjusting for altitude. Turn off heat, remove lid, then let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal. They should not flex when center is pressed.
• Enjoy!

MIXED BERRY SMOOTHIE MEAL PREP RECIPE BY TASTY

Steps:

• Put fruit in a freezer bag. Seal and store in freezer for up to 8-12 months.
• When ready to use, put milk, Greek yogurt, and frozen fruit into a blender and mix until consistency is smooth.
• Enjoy!

MIXED-BERRY JAM

Steps:

• Combine fruit, sugar, and lemon juice in large bowl. Let stand at room temperature 2 hours, stirring occasionally.
• Put 2 saucers in freezer.
• In bottom of heavy large stockpot at least 3 inches deeper than height of jars, place metal rack or extra screw bands from canning jars to protect jars from direct heat. Fill pot with water, cover, and bring water to boil. Reduce heat to low. Wash jars, lids, and screw bands in hot soapy water; rinse well. Set screw bands on clean towel to dry. Place lids in small saucepan; cover with cold water and bring to simmer; turn off heat. Fill jars with very hot water.
• Transfer fruit mixture to large saucepan and bring to boil over medium-high heat, stirring occasionally. Mash to thick puree with potato masher. Reduce heat to medium and boil gently until mixture begins to thicken, stirring often, about 18 minutes.
• Remove saucepan from heat to test jam for gelling point. Drop 1 teaspoonful jam on chilled saucer and return to freezer 1 minute. Remove saucer and push edge of jam with fingertip. If jam has properly gelled, surface will gently wrinkle. If not, return saucepan to heat and cook jam a few minutes longer; repeat test.
• Drain hot water from jars and shake out excess water. Place jars on cutting board. Ladle hot jam into each jar, leaving 3/4-inch space at top. Slide flat plastic spatula between jam and jar to eliminate air bubbles. Clean rim of each jar with damp cloth. Using tongs, lift hot lids from saucepan, 1 at a time, shake dry, and place atop jars. Seal each with screw band, twisting to close but not too tightly. Return filled jars to pot of hot water.
• Add water to pot, if necessary, to cover jars by at least 1 inch. Cover pot and bring to boil; reduce heat and boil gently 10 minutes. Turn off heat. Wait 5 minutes; use tongs to remove jars without tilting. Place upright on towel; cool completely at room temperature. Jam will thicken as it cools.
• Check lids for seal by pressing each lightly. Lids of sealed jars will be concave and show no movement when pressed.

SMOKY-SWEET BARBECUE SAUCE RECIPE BY TASTY

Steps:

• Combine tomatoes, onion, and garlic in a large stock pot and bring to a boil; lower heat and simmer 30 minutes or until vegetables are very soft. Working in batches, puree vegetables until smooth with Harvest Pro food mill or in the bowl of a food processor.
• Return tomato mixture to the pot and add remaining ingredients, bring to a boil over high heat, stirring frequently. Lower heat and simmer until thickened and darker in color, about 1½-2 hours, stirring occasionally to prevent scorching.
• Prepare boiling water canner while sauce is cooking. Heat jars in simmering water until ready to use. Do not boil. Wash lids in warm soapy water and set aside with bands.
• Ladle hot BBQ sauce into a hot jar leaving a ½-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band; adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
• Process jars for 20 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal. They should not flex when center is pressed.
• Enjoy!