Mixed Berry Jamno Pectin Recipes

MIXED BERRY JAM RECIPE

Steps:

• Wash a pint jar, but do not dry. Add about an inch of water to the jar and place in the microwave and on high for 2 minutes. Using jar grips, pour out the hot water and place jar on a clean towel until ready to pour in the jam.
• If you aren't planning on using temperature to know when the jam is ready to pour, then place a small saucer in the freezer.
• Rinse and weigh the berries. Add to a sauce pan with the lemon and sugar.
• Heat on low, stirring frequently until the sugar has melted.
• Increase the heat to medium and bring the jam to a boil, stirring frequently.
• Bring the jam to a full boil, stirring constantly. A full boil is a boil that cannot be stirred down. You may need to increase your heat level a bit to get there and to sustain the boil while you are stirring.
• Stir constantly at a full boil for 14 to 16 minutes. Test* @ 12 minutes, then cook another minute or two if needed OR at 14 minutes add a candy thermometer to the pot and use temperature to know when the jam is ready. Skim off any foam remaining on the surface of the jam.
• Remove from the heat and pour into the clean pint jar. Screw on the lid. Let cool, then refrigerate. This jam will keep in the refrigerator until you finish it off, which won't take long.

MIXED BERRY JAM(NO PECTIN)

Steps:

• Steralize and dry a glass jar with a lid(approx 350gms capacity).
• Wash and blend berries into. A smooth liquid using a blender.
• Keep sugar and fresh lemon juice ready for use before you start.
• Seive the liquid into a thick bottom cooking pot or pan to get rid of seeds if.
• Keep on medium flame to start the cooking process.Stir in the sugar and lemon juice into the liquid and mix well. Keep stirring occasionally.
• Check for sweetness and adjust accordingly. A frothy layer while cooking the jam is common and can be ignored.
• Check with a steel or wooden spoon if the jam is thick enough. Incase if runny, you need to cook further.
• Transfer the hot jam into the glass jar and close the lid tightly and allow it to rest in a cool and dry place till it's set.
• Ideally 350gms of jam can be easily obtained from a mix of berries amounting to 500 gms within 25 minutes.
• This jam can stay good for 6 months and can be stored out in a cool place, however storing it in a refrigerator is an option too.

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).

MIXED BERRY FREEZER JAM

Steps:

• Stir together the sugar, pectin and salt in a small bowl until combined. Mash the berries in a separate large bowl with a fork or potato masher until evenly and finely crushed; stir in the lemon juice.
• Add the sugar mixture to the berry mixture and stir until well combined and the sugar has fully dissolved, about 2 minutes (this will also help the pectin bloom). Ladle into a glass mason jar or other freezer-safe container and set aside at room temperature for 30 minutes to set. Cover and store in the freezer for up to 1 year.

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!