Summer Berry Jam No Pectin Recipes

NO PECTIN JAM (3 WAYS)

Steps:

• Cook: Combine berries, sugar, juice, and zest in a medium saucepan. Set over medium heat and cook, uncovered, until berries begin to soften. Use a potato masher or fork to mash the berries a bit, then increase heat to medium/high and let simmer (10 min for cranberries, 20-30 min for strawberries and blueberries).
• Cool: Remove from heat and allow to cool (mixture will thicken as it cools).

SUMMER BERRY JAM (NO PECTIN)

Steps:

• Place the mixed berries and minced apple into a bowl; mash with a potatop masher. The apple will help to thicken the mixture without the use of pectin.
• Place berry mixture into a heavy pot on medium high heat and stir.
• Add honey, sugar, and cinnamon to the berry mixture; stir frequently.
• Cook on medium high heat for approximately 45 minutes until desired consistency is reached (although cooking times may vary).
• Towards the end of the cooking time, stir in the lemon juice.
• Add the jam to your sterilized jam jars and enjoy!

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.