Blackberry Freezer Jam Recipe By Tasty
BLACKBERRY FREEZER JAM
Easy jam recipe to whip up when you have some fresh blackberries!
Provided by RecipeGirl.com
Categories Condiments
Number Of Ingredients 5
Steps:
- In a large pot (off the stove), mix the blackberries and lemon juice together, and sift in the pectin a little at a time while stirring.
- Once all the pectin is mixed in, set a timer for 30 minutes and give the fruit a stir every 7 to 10 minutes.
- After the 30 minutes, stir in the corn syrup and then place the pot on the stove over medium heat. Stir in the sugar a little at a time and cook for about 5 minutes until the sugar is dissolved (it should be good to go when the jam reaches 100 degrees F or you can just rub it between your fingers to make sure you don't feel any grains). If it is cooked longer it will be quite runny.
- Pour the jam into clean plastic containers or glass jars and place in the fridge and/or freezer.
Nutrition Facts : ServingSize 1 g, Calories 70 kcal, Carbohydrate 18 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 5 mg, Fiber 1 g, Sugar 17 g
BLACKBERRY FREEZER JAM
A delicious blackberry jam for blackberry season. I love this recipe as you don't have to bother processing the jars in a hot water bath however it does not last as normal jam, so be sure to freeze or refrigerate. In a large bowl crush the blackberries. Stir in sugar and lemon juice. Let stand for 10 minutes.
Provided by Stormy Stewart
Categories Jams & Jellies
Number Of Ingredients 5
Steps:
- 1. In a large bowl crush the blackberries. Stir in sugar and lemon juice. Let stand for 10 minutes.
- 2. In a small saucepan bring water and pectin to the boil. Boil for 1 minute, stirring constantly. Add to fruit mixture; stir for 3 minutes
- 3. Pour into jars or freezer containers then cool to room temperature; about 30 minutes.
- 4. Cover and let stand overnight or until set but not longer than 24 hours. Refrigerate or freeze.
BLACKBERRY FREEZER JAM RECIPE BY TASTY
Here's what you need: apple juice, Ball® RealFruit™ Low or No-Sugar Needed Pectin, blackberry, sugar
Provided by Newell Ball
Categories Lunch
Yield 4 (8-ounce) half pint jars
Number Of Ingredients 4
Steps:
- Gradually add pectin into apple juice until dissolved. Bring to a full rolling boil that cannot be stirred down, over medium-high heat, stirring frequently. Boil hard for 1 minute, stirring constantly. Remove from heat.
- Immediately add prepared blackberries into hot pectin mixture. Stir vigorously for 1 minute. Stir in sugar.
- Ladle the Blackberry Freezer Jam into clean freezer jars leaving ½ inch headspace. Apply caps and let jam stand in refrigerator until set, but no longer than 24 hours. Serve immediately, refrigerate up to 3 weeks, or freeze up to 1 year.
- Enjoy!
FREEZER BERRY JAM
"We live on the farm where my husband was raised," shares Rita Pischke of Whitemouth, Manitoba. "Whenever we find wild blueberries nearby, I make this gorgeous ruby-red jam. It's also wonderful as a breakfast sauce."
Provided by Taste of Home
Time 30m
Yield 3-1/2 pints.
Number Of Ingredients 6
Steps:
- In a large bowl, mash the blueberries. Add raspberries and mash. Stir in sugar and lemon juice. Let stand for 10 minutes. In a small saucepan, bring water and pectin to a boil. Boil for 1 minute, stirring constantly. Add to fruit mixture; stir for 3 minutes or until sugar is dissolved. , Pour into jars or freezer containers; cool to room temperature, about 30 minutes. Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate for up to 3 weeks or freeze for up to 1 year.
Nutrition Facts : Calories 82 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 21g carbohydrate (20g sugars, Fiber 1g fiber), Protein 0 protein.
BLACKBERRY FREEZER JAM (SMALL BATCH)
Effortless 3-ingredient Blackberry Freezer Jam means you have basically no excuse to make this easy recipe. A perfect way to preserve summer berries!
Provided by Melanie Fraxedas
Categories Breakfast
Time 50m
Number Of Ingredients 3
Steps:
- In a large bowl, wash your fruit and remove any small branches or leaves. Drain well.
- In a large pot, pour your blackberries, sugar, and lemon. Stir the mixture to coat all the fruit with sugar.
- Stir the mixture to coat all the fruit with sugar. Cook covered on medium-low for about 10 minutes, reduce heat to low, and cook another 30 minutes. Stir occasionally. You can test to see if the jam is thickening by using a very cold plate from the freezer and testing a small amount as you cook.
- In the meantime, clean your jars with hot water and soap or run them through the dishwasher.
- Allow the jam to cool down completely before transferring into the jars.
- Pour the jam and store it in the freezer for up to a year or in the fridge for a couple of weeks.
Nutrition Facts : Calories 28 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 1 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1 Tablespoon, Sodium 0 milligrams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
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