TRIPLE BERRY JAM
A triple berry jam that is made without pectin that can be store in the fridge or freezer.
Provided by Kelley
Number Of Ingredients 6
Steps:
- In a large heavy pot, combine the berries and sugar; let them sit for 1-2 hours until the sugar has dissolved into the fruit and created a syrup.
- Place the pot on the stove top and turn burner on to medium heat. Bring mixture to a boil and then reduce the heat to medium-low, stirring often until the fruit breaks down and the mixture starts to thicken slightly about 30-35 minutes. I use a masher to break the fruit down even further as I don't like a super chunky jam but feel free to do what you like. Just before the jam is down, stir in lemon juice and zest. When the jam is almost done, it will still be a little loose (it will firm up as it cools), but should coat the back of a wooden spoon.
- Remove the jam from the stove and pour into 3 (or 4) clean half-pint size glass jars or similar. Cap and cool completely on the counter before transferring jam to the refrigerator for 4 weeks or freeze for up to 6 months.
TRIPLE BERRY JAM
Make and share this Triple Berry Jam recipe from Food.com.
Provided by gailanng
Categories Strawberry
Time 55m
Yield 4 pints
Number Of Ingredients 4
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.).
Nutrition Facts : Calories 1399.3, Fat 0.5, SaturatedFat 0.3, Cholesterol 1.3, Sodium 32.7, Carbohydrate 361.2, Fiber 1.1, Sugar 349.3
TRIPLE FRUIT JAM
I went a little crazy this summer and fall making jam. This one is is a little different and I won a first place ribbon with it at our county fair!! Alot of people will be getting jam for gifts this year. Try it you will like it. Exept for chopping the apples into small chunks there is no need for for further prepping the fruit it cooks down very nice. Makes a nice jam with globs( for lack of a better word) of fruit.
Provided by Jackie H.
Categories Raspberries
Time 1h30m
Yield 5 pints, 1 serving(s)
Number Of Ingredients 5
Steps:
- Combine water and sugar, boil until mixture spins a tread.
- Add all fruit, boil at medium heat until mixture is thick, about 30 minutes.
- Pour into hot steralized jars. Process in boiling water bath 20 minutes.
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