CERTO BLACKBERRY JAM RECIPE
Put your bounty of blackberries to good use with our CERTO Blackberry Jam Recipe. Our CERTO Blackberry Jam Recipe is easier to make than you may think.
Provided by My Food and Family
Categories Home
Time 45m
Yield Makes about 8 (1-cup) jars or 128 servings, 1 Tbsp. each.
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.
- Crush blackberries thoroughly, one layer at a time. (Press half of the pulp through a sieve to remove some of the seeds, if desired.) Measure exactly 4 cups prepared fruit into 6- or 8-qt. saucepot.
- Add sugar; stir. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., 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 two-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 min. 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 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 12 g, Fiber 0 g, Sugar 11 g, Protein 0 g
CERTO® STRAWBERRY FREEZER JAM
Get a perfect set every time with this strawberry freezer jam recipe. 30 minutes of prep today yields four cups of CERTO® Strawberry Freezer Jam tomorrow.
Provided by My Food and Family
Categories Home
Time P1DT30m
Yield about 4 (1-cup) containers or 64 servings, 1 Tbsp. each
Number Of Ingredients 4
Steps:
- Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
- Stem and crush strawberries thoroughly, one layer at a time. Measure exactly 2 cups prepared fruit into large bowl. Stir in sugar. Let stand 10 min., stirring occasionally.
- Mix pectin and lemon juice in small bowl. Add to strawberry mixture; stir 3 min. or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
- Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Refrigerate up to 3 weeks or freeze up to 1 year. Thaw in refrigerator.
Nutrition Facts : Calories 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 13 g, Fiber 0 g, Sugar 12 g, Protein 0 g
CERTO® GOOSEBERRY JAM
Turn gooseberries into a scrumptious homemade jam with our CERTO Gooseberry Jam recipe. CERTO Gooseberry Jam makes about eight jars, so feel free to share.
Provided by My Food and Family
Categories Home
Time 45m
Yield Makes 8 (1-cup) jars or 128 servings, 1 Tbsp. each.
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 jars well before filling.
- Remove blossom and stem ends from gooseberries. Finely chop or grind berries. Measure exactly 4 cups prepared fruit into 6- or 8-qt. saucepot.
- Stir sugar into prepared fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., 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 two-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 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 10 g, Fiber 0 g, Sugar 9 g, Protein 0 g
CERTO® BLUEBERRY JAM
Think blueberry pie in a canning jar, and you're not far from this intensely fruity jam. Bonus: You'll be done in 45 minutes!
Provided by My Food and Family
Categories Home
Time 45m
Yield About 9 (1-cup) jars or 144 servings, 1 Tbsp. each
Number Of Ingredients 5
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 blueberries thoroughly, one layer at a time. Measure exactly 4-1/2 cups prepared blueberries into 6- or 8-qt. saucepot. Stir in lemon juice.
- Stir sugar into prepared blueberries in saucepot. Add butter to reduce foaming. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., 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 two-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 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 11 g, Fiber 0 g, Sugar 10 g, Protein 0 g
CERTO TRIPLE BERRY JAM RECIPE
Try our CERTO Triple Berry Jam Recipe! Strawberries, raspberries & blackberries are cooked and processed in a canner for homemade triple berry jam recipe.
Provided by My Food and Family
Categories Home
Time 3h5m
Yield Makes about 8 (1-cup) jars or 128 servings, 1 Tbsp. each.
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 jars well before filling.
- Stem and crush strawberries thoroughly, one layer at a time. Measure exactly 2 cups prepared fruit into 6- or 8-qt. saucepot. Crush raspberries thoroughly, one layer at a time. Measure exactly 1 cup into strawberries in saucepot. Crush blackberries thoroughly, one layer at a time. Measure exactly 1 cup into berries in saucepot.
- Stir sugar into prepared fruit in saucepot. Add butter to reduce foaming. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin quickly. Return to full rolling boil and boil exactly 1 min., 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 two-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 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 12 g, Fiber 0 g, Sugar 11 g, Protein 0 g
CERTO® VERY BERRY JAM
If you're a fan of intensely fruity jam, just try this luscious mix of strawberries, raspberries and blueberries. It's berry, berry good.
Provided by My Food and Family
Categories Home
Time 45m
Yield About 8 (1-cup) jars or 128 servings, 1 Tbsp. each
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 cups prepared strawberries into 6- or 8-qt. saucepot. Crush raspberries thoroughly, one layer at a time. Measure exactly 1 cup prepared raspberries into saucepot with strawberries. Crush blueberries thoroughly, one layer at a time. Measure exactly 1 cup prepared blueberries into fruit mixture in saucepot.
- Stir sugar into fruit mixture. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., 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 two-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 needed. Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a 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 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 12 g, Fiber 0 g, Sugar 11 g, Protein 0 g
TRI-BERRY JAM
My mother-in-law and I dreamed up this jam after we'd been picking blueberries one day. She wondered if blueberries, raspberries and strawberries would taste good together. So she made a test batch-and we quickly learned that they definitely did! Then I came up with my own version of the jam. I preserve everything from our garden! -Karen Maerkle, Baltic, Connecticut
Provided by Taste of Home
Time 30m
Yield about 6 pints.
Number Of Ingredients 6
Steps:
- Combine the berries and lemon juice in a stockpot; crush fruit slightly. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil 1 minute, stirring constantly. , Remove from the heat; skim off any foam. Carefully ladle hot mixture into hot 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 98 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 25g carbohydrate (24g sugars, Fiber 0 fiber), Protein 0 protein.
CERTO ELDERBERRY JELLY RECIPE
Add an elderberry jelly recipe to the menu! Freshly crushed berries provide the juice necessary to make this scrumptious CERTO Elderberry Jelly Recipe.
Provided by My Food and Family
Categories Home
Time 1h
Yield Makes about 7 (1-cup) jars or 112 servings, 1 Tbsp. each.
Number Of Ingredients 5
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 jars well before filling.
- Remove and discard large stems from elderberries. Crush fruit thoroughly; place in saucepan. Cook until juice starts to flow, stirring occasionally. Reduce heat to low; cover and simmer 15 min., stirring occasionally. Place three layers of damp cheesecloth or jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 3 cups juice into 6- or 8-qt. saucepot. Stir in lemon juice.
- Stir sugar into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle quickly into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-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 5 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 60, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 15 g, Fiber 0.903 g, Sugar 13 g, Protein 0 g
CERTO® CRANBERRY JAM
Fresh cranberries, sugar and fruit pectin are cooked briefly, then processed in a canner for scrumptious homemade jam.
Provided by My Food and Family
Categories Home
Time 45m
Yield Makes about 10 (1-cup) jars or 160 servings, 1 Tbsp. each.
Number Of Ingredients 5
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 jars well before filling.
- Place cranberries and water in large saucepan. Bring to boil. Reduce heat to low; cover and simmer 10 min. Press through a sieve, if desired. Measure exactly 7-1/2 cups prepared fruit into 6- or 8-qt. saucepot.
- Stir sugar into prepared fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Skim off any foam with metal spoon.
- Ladle quickly into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-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 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 30, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 8 g, Fiber 0 g, Sugar 7 g, Protein 0 g
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