Jumbleberry Jam Recipes

BLUEBERRY JAM

Steps:

• Put a plate in the freezer for you to test your jam is set later. Sterilise two 500ml jam jars so they are ready to use.
• Put the blueberries, sugar, vanilla and lemon in a large heavy-based saucepan over a medium heat. Crush the blueberries a little with a potato masher. Bring to the boil, then reduce to a simmer and cook for 30 mins. Skim off any skum that has formed on the top with a spoon and discard.
• Test the jam is set by spooning a mound on to your cooled plate. Put in to the fridge for 3 mins. If the jam forms a skin and ripples when you push it with your finger, it's ready. If not, return to the heat for 5 more mins then repeat the test. Do this until you reach setting point.
• Leave the jam to sit for 10 mins off the heat. Ladle into your warm, sterilised jars and seal the lids on top. Leave to cool completely. Will keep for six months unopened in a cool, dry place, or two weeks once opened in the fridge.

BUMBLEBERRY JAM

Steps:

• Combine rhubarb, strawberries, peaches, blackberries, blueberries, apples, and sugar in a saucepan over medium heat. Bring to a boil. Boil for 10 minutes, stirring the whole time.
• Add pectin to the saucepan and boil until jam coats the back of a metal spoon, about 10 minutes more. Remove from heat and transfer jam to sterilized 8-ounce canning jars and cover with new lids and rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
• Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

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.

EASY SMALL-BATCH BLUEBERRY JAM

Steps:

• Mix blueberries, sugar, lemon juice, and cinnamon in a saucepan; cook, stirring constantly, over medium heat until thickened, about 30 minutes.

BUMBLEBERRY JAM

Steps:

• Sterilize 6-250 ml jars by the method you choose- I put the clean jars in a 225 oven for about 20 minutes.
• Heat sealer lids in warm water until soft- do not boil.
• Combine fruits in a large stainless steel saucepan.
• Add 6 cups sugar all at once and bring to a rolling boil, stirring constantly.
• You can add 1/2 t.
• butter to reduce foaming if you like.
• Boil hard for one minute, stirring.
• Remove from heat, add pectin and stir for 3 minutes to distribute fruit.
• Pour into sterilized jars and seal.

MIXED BERRY JAM FROM FROZEN BERRIES - SMALL BATCH

Steps:

• Put all the ingredients in a large saucepan, and let stand for at least one hour as the fruit defrosts. This can be overnight.
• If using the wrinkle test for the setting point, place a couple of side plates in the freezer.
• Heat the mixture on a very low heat to allow the sugar to dissolve and the fruit to release its juice. Stir gently occasionally.
• Heat jam jars in a low oven to sterilize at 100°C/220°F/Gas Mark 1.
• Once all the sugar has dissolved, turn up the hob and heat the jam quickly to a rolling boil. After a couple of minutes, start testing the jam's set using your favourite method.

EASY-TO-MAKE RECIPE FOR HOMEMADE MULBERRY JAM

Steps:

• Gather the ingredients.
• Sterilize the canning jars in boiling water.
• While the jars are sterilizing, put the mulberries, sugar, and lemon juice into a large, nonreactive pot . (Do not use aluminum or nonenameled cast iron as these can create off colors and flavors in your jam; stainless stee l or enameled cast iron are fine.)
• Bring the mixture to a full boil over high heat, stirring constantly to prevent scorching and to help the sugar dissolve.
• Once the mixture has come to a full boil and the sugar is completely dissolved, add the pinch (a couple of scrapes on a grater) of freshly ground nutmeg.
• Add the liquid pectin. Boil for 1 minute while stirring constantly. Remove from the heat.
• Skim off any foam that may have formed on the surface of the jam .
• Ladle the jam into the sterilized canning jars , leaving 1/2 inch of headspace. Wipe the rims of the jars with a clean damp cloth or paper towel.
• Secure the canning lids, and process in a boiling water bath for 5 minutes.
• Remove the jars from the water bath using a jar lifter or tongs. Set on a cooling rack or towels 1-inch apart. Let cool completely without disruption for 12 to 14 hours. The lids will pop or ping as they seal.
• Test the seal by pressing down on the center of the lid; it should feel solid. If you remove the ring, the lid should not come off. Any jars that fail should be refrigerated and eaten right away or, if it has been less than 24 hours since canning, reprocessed with a new lid (and jar, if necessary).
• Store in a dark, cool place for up to 1 year. Enjoy.