Triple Berry Preserves Recipes

BAVARIAN PANINI WITH TRIPLE BERRY PRESERVES

Steps:

• SLICE and lay the rolls open. Spread mustard onto the bottom roll. Top each with half of the ham, a slice of cheese and spread 1 1/2 tablespoons of preserves on top of cheese. Pair rolls to form a sandwich.
• HEAT large skillet over medium heat. Spray roll with no-stick cooking spray. Place sandwiches, buttered side down, in heated skillet. Cover skillet and brown sandwiches 4 to 5 minutes until golden brown. Spray tops of sandwiches before turning to brown second side.
• REMOVE sandwiches from skillet. Allow to rest covered, about 3 minutes. Cut sandwiches in half. Serve warm.

BUTTERY TRIPLE BERRY BARS

Steps:

• HEAT oven to 325 degrees F. Spray an 8 x 8-inch baking pan with no-stick cooking spray.
• BEAT butter until soft and creamy. Gradually add sugar, beating until mixture is light and fluffy. Add egg yolks, beating until well blended. Gradually add flour, mixing thoroughly. Fold in nuts.
• SPREAD half of batter evenly into prepared pan. Spread with preserves. Top with remaining batter dropped by spoonfuls.
• BAKE 50 to 60 minutes or until lightly browned. Cool. Cut into 2 x 1-inch bars.

THREE-BERRY JAM

Steps:

• In a large saucepan, combine berries and lemon juice; crush slightly. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute. , Remove from the heat; skim off foam. Ladle hot mixture into nine hot pint jars and one hot half-pint jar, 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 with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.,

NO-SUGAR-NEEDED TRIPLE BERRY JAM

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
• Stem and crush strawberries; place exactly 1 cup of the crushed strawberries in 6- or 8-quart saucepot. Repeat with raspberries and blueberries. Stir in water. Gradually add pectin, stirring until well blended.
• Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Boil exactly 1 minute, stirring constantly. Remove from heat. Stir in granulated sweetener or no-calorie sweetener packets. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

TRIPLE BERRY PRESERVES

Steps:

• Wash your jars and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over the flat lids in medium saucepan off the heat. Let stand in hot water until ready to use.
• Add strawberries, raspberries and blackberries to a saucepan.
• Blend 1/4 cup of sugar with the Sure-Jell powder and stir the mixture into the fruit in the pan.
• Add the margarine and orange zest and bring to a full rolling boil (this means it doesn't stop bubbling when stirred) over high heat.
• Stir in the rest of the sugar and return to a full rolling boil.
• Let the mixture boil for exactly 1 minute, stirring constantly.
• Immediately and quickly ladle the very hot mixture into the clean 1-cup jam jars (filling to within 1/8-inch of the top) while wiping jar rims and threads.
• Turn jars upside down after the band has been screwed tightly.
• After 5 minutes, turn jars upright.

SURE.JELL® TRIPLE BERRY JAM

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
• Stem and crush strawberries thoroughly, one layer at a time. Measure exactly 2-1/2 cups prepared strawberries into 6- or 8-quart saucepot. Crush raspberries thoroughly, one layer at a time. Measure exactly 1-1/2 cups prepared raspberries into saucepot with strawberries. Crush blackberries thoroughly, one layer at a time. Measure exactly 1 cup prepared blackberries into saucepot with other fruit; mix well.
• Stir pectin into fruit mixture in saucepot. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

BERRY PRESERVES

Steps:

• Combine berries and sugar; let stand until juices begin to flow, about 10 minutes.
• Bring slowly to a boil, stirring until sugar dissolves.
• Add lemon juice, if using.
• Cook rapidly almost to gelling point.
• As mixture thickens, stir frequently to prevent sticking.
• Remove from heat.
• Skim foam if necessary.
• Ladle hot preserves into hot jars, leaving 1/4 inch head space.
• Adjust two-piece caps.
• Process 15 minutes in a boiling water canner.
• Yield: about 4 half pints.

TRI-BERRY JAM

Steps:

• Combine the berries and lemon juice in a stockpot; crush fruit slightly. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil 1 minute, stirring constantly. , Remove from the heat; skim off any foam. Carefully ladle hot mixture into hot pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.