Warm Berry Preserves Recipes

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BLUEBERRY PRESERVES



Blueberry Preserves image

Juicy blueberries swimming in a sweet jelly taste terrific spooned over vanilla ice cream. But we also enjoy it on top of waffles and pancakes.-Shannon Arthur, Portsmouth, Ohio

Provided by Taste of Home

Time 35m

Yield 3 half-pints.

Number Of Ingredients 6

5 cups fresh blueberries
2-1/4 cups sugar
2 teaspoons cider vinegar
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves

Steps:

  • In a large saucepan, combine all ingredients. Bring to a boil; cook 15-18 minutes or until thickened, stirring frequently., Remove from heat; skim off foam. Ladle hot mixture into three hot sterilized half-pint jars, 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 5 minutes. Remove jars and cool.

Nutrition Facts : Calories 90 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 23g carbohydrate (22g sugars, Fiber 1g fiber), Protein 0 protein.

WARM BERRY COMPOTE



Warm Berry Compote image

This recipe is from the Williams-Sonoma FRUIT DESSERT cookbook, a copy of which my gracious partner in the current Cookbook Swap sent to me! It is ALWAYS best to use fruits when they are in season, but if making this recipe when they are not, frozen berries COULD be used!

Provided by Sydney Mike

Categories     Dessert

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

1/2 cup granulated sugar
2 cups strawberries, hulled, quartered
1 cup blueberries
1 cup blackberry
2 teaspoons fresh lemon juice
1 pinch salt
1/4 cup unsalted butter, room temperature, cubed

Steps:

  • In a large, nonreactive saute pan over medium heat, combine 1/4 cup water & 1/2 cup sugar & bring to boil, stirring to dissolve sugar.
  • Cook 2 minutes, then add berries, lemon juice & salt.
  • Return to boil, then add butter & swirl mixture around in the pan until butter melts.
  • Spoon berries along with the sauce onto warmed dessert placts &, if desired, place a small scoop of vanilla ice cream (or yogurt) in center of each plate.
  • Serve immediately & enjoy!

Nutrition Facts : Calories 258.6, Fat 12, SaturatedFat 7.3, Cholesterol 30.5, Sodium 42, Carbohydrate 39.5, Fiber 4.2, Sugar 34, Protein 1.4

RECIPE: BLUEBERRY PRESERVES



Recipe: Blueberry Preserves image

Provided by Julie Murkerson

Categories     Jams, Jellies, Preserves

Time 15m

Number Of Ingredients 4

4 C fresh blueberris, rinsed and any remaining stems removed
1 1/2 C white granulated sugar
1 tsp lemon juice
2 tbsp pectin

Steps:

  • In a large pot, bring the mix together the sugar and blueberries. Bring to a boil. Boil for 3-5 minutes or until the blueberries are soft and easy to smash. While the mixture is boiling, smash the blueberries. I don't have a fancy smashing tool so I used the bottom of a hefty glass.
  • Add lemon juice and pectin. Mix well and reduce heat to a simmer. Simmer for a few minutes or until slightly thickened.
  • Remove the sauce from the heat. Transfer to jars and refrigerate for up to two weeks.

BERRY PRESERVES



Berry Preserves image

Make and share this Berry Preserves recipe from Food.com.

Provided by Sharon123

Categories     Raspberries

Time 55m

Yield 4 half pints

Number Of Ingredients 3

2 lbs berries (blackberries, raspberries, loganberries, etc.)
4 cups sugar
1/4 cup lemon juice (optional)

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.

CANNED BLUEBERRY JAM



Canned Blueberry Jam image

Summer doesn't feel complete without at least one berry-picking trip and a batch of homemade blueberry jam. Eat atop fresh scones or biscuits for maximum enjoyment! -Marisa McClellan, Philadelphia, Pennsylvania

Provided by Taste of Home

Time 45m

Yield 9 half-pints.

Number Of Ingredients 7

8 cups fresh blueberries
6 cups sugar
3 tablespoons lemon juice
2 teaspoons ground cinnamon
2 teaspoons grated lemon zest
1/2 teaspoon ground nutmeg
2 pouches (3 ounces each) liquid fruit pectin

Steps:

  • Place blueberries in a food processor; cover and process until blended. Transfer to a stockpot. Stir in the sugar, lemon juice, cinnamon, lemon zest and nutmeg. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Boil for 1 minute, stirring constantly., Remove from the heat; skim off foam. Ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.

Nutrition Facts : Calories 74 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 19g carbohydrate (18g sugars, Fiber 0 fiber), Protein 0 protein.

WARM BERRY PRESERVES



Warm Berry Preserves image

Categories     Berry     Breakfast     Brunch     Christmas     Currant     Strawberry     Bon Appétit     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 3 1/2 cups

Number Of Ingredients 4

1 1-pound bag frozen unsweetened strawberries
1 1-pound bag frozen unsweetened mixed berries
2/3 cup red currant jelly
1/3 cup sugar

Steps:

  • Mix all frozen berries, jelly, and sugar in large nonstick skillet. Let stand until berries thaw and mixture is juicy, stirring occasionally and breaking strawberries into smaller pieces with spoon, about 2 hours.
  • Boil until mixture thickens but is still chunky, stirring frequently, about 7 minutes. (Can be prepared 3 days ahead. Cover and chill. Rewarm over medium heat, stirring frequently.)

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