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.
RASPBERRY, MULLBERRY AND BLUEBERRY JAM
We have lots of berries on our property and this recipe is what we came up with using our bounty.
Provided by Dana Ramsey @DRamsey
Categories Jams & Jellies
Number Of Ingredients 6
Steps:
- Prepare lids and jars as directed by manufacturer. Keep warm.
- Prepare fruit by crushing berries 1 cujp at a time using a potato masher. If using a food processor, pulse to chop do not puree. Jam should have bits of fruit in it! Note - make sure you take the stem out of the mullberries and wear gloves unless you want pretty bed hands.
- Once your fruit is crushed put it in a 6 to 8 quart saucepot.
- Measure your sugar in a separte bowl. Add sugar to crushed berries. Add 1/2 teaspoon butter, optional to help reduce foaming.
- Bring mixture to full rolling boil on high heat stirring constantly. Once mixture comes to a rolling boil add the pectin quickly. Return to a full roilling boil and boil exactly 1 minute stirring constantly. Remove from heat and skim off foam with a metal spoon.
- Ladle quickly into your prepared jars filling to within 1/8 inch of tops. Wipe off rims and threads cover with two piece lids. Screw bands tightly and place in your canner. Water must cover jars by 1 to 2 inches; add boiling water as needed. Cover and bring water to gentle boil. Process for 10 minutes. Remove jars and place upright on 2 thick towels and coool completely.
SURE-JELL RASPBERRY-BLUEBERRY FREEZER JAM
Get fresh fruit flavors all year long with this SURE-JELL 30-minute raspberry-blueberry freezer jam. Made with ripened raspberries, blueberries and sugar, this raspberry-blueberry freezer jam will take regular toast and crackers to a new level!
Provided by My Food and Family
Categories Home
Time P1DT30m
Yield Makes 112 servings, 1 Tbsp. each
Number Of Ingredients 5
Steps:
- Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
- Stem and crush blueberries thoroughly, 1 layer at a time. Measure exactly 1-1/2 cups crushed blueberries into large bowl. Mash raspberries. Measure exactly 1-1/2 cups mashed raspberries into bowl with blueberries. Stir in sugar. Let stand 10 min., stirring occasionally.
- Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Continue boiling and stirring 1 min. Add to fruit mixture; stir 3 min. or until sugar is almost 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. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.
Nutrition Facts : Calories 35, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
BERRY JAM
Jam made from peak-season berries is a far cry from anything you can buy at the grocery store. As the berries cook, the water in them evaporates, their sugars thicken and their flavors concentrate. What's left is the fruit's essence, which is why it's worth seeking out the best berries you can. This recipe works for several berry varieties, but note that some types are naturally more acidic than others, so adjust the fresh lemon or lime juice accordingly.
Provided by Alison Roman
Categories jams, jellies and preserves
Time 1h15m
Yield 4 to 6 cups (4 to 6 8-ounce jars)
Number Of Ingredients 4
Steps:
- Toss berries and sugar together in a large, heavy-bottomed pot. Let sit for at least 15 minutes and up to overnight, periodically tossing to coat and to dissolve the sugar. (This will help coax the juices out of the fruit.)
- Place a small plate in the refrigerator to chill. (You'll use this later.)
- Bring the fruit to a strong simmer over medium heat until the berries burst and the juices start to boil, about 15 minutes. If using a vanilla bean as an add-in, put it in the pot at this point.
- Increase the heat to medium-high. Cook the jam, at first stirring occasionally with a wooden spoon or spatula, then more frequently as the juices thicken. Cook until most of the liquid has evaporated and the fruit has begun to break down, 40 to 50 minutes. How much it breaks down will depend on its type and ripeness: For example, strawberries are likely to retain more of their shape, while raspberries will break down almost entirely.
- As the jam cooks, the liquid will reduce, the sugars thicken and the natural pectins activate. You'll notice the liquid go from a rapid, rolling boil with smaller bubbles to a slow, thick, tarlike boil with larger bubbles: This is the stage at which it's most important to stir constantly along the bottom of the pot to prevent scorching and sticking. (Sugar is heavier than water and will concentrate there, increasing the chance that the fruit will burn.) It's also the stage at which splattering may occur, so take care in stirring.
- Once the jam reaches a slow, thick boil, add lemon juice and continue to cook, stirring constantly until the jam returns to its earlier consistency, about another 5 minutes. To test the consistency, spoon a bit of jam onto the chilled plate, return it to the refrigerator and chill for 2 minutes. Drag your finger through it: It should hold its shape on either side without appearing watery or runny. If it's not there yet, cook a few minutes more. (Note: Some fruit, like strawberries, contain more water and less natural pectin than say, a raspberry. This means the jam will never be quite as thick or gelled, but it will still be delicious).
- Remove from heat, and incorporate any of the add-ins listed (see notes). Pick out vanilla bean if you added it earlier. Divide jam between several 8-ounce canning jars, leaving 1/4-inch head space, and seal immediately. Can the jams (see our How to Make Jam guide for more instruction), or store in the refrigerator, using them within a couple of weeks.
RASPBERRY AND BLUEBERRY JAM
I have not tried this jam. I'm posting this for safe keeping. I found this recipe in Complete Book Of Small Batch Preserving.
Provided by internetnut
Categories Sweet
Time 15m
Yield 7 cups, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Mash raspberries and blueberries in a very large stainless steel or enamel saucepan.
- Remove thin outer rind from orange with vegetable peeler and cut into fine strips with scissors or sharp knife; or use a zester. Add to saucepan. Remove and discard remaining white rind. Finely chop orange in food processor with on/off motion to measure 1/2 cup (125 ml). Add orange pulp, sugar and lemon juice to saucepan.
- Bring fruit to a full boil over high heat and boil hard for 1 minute, stirring constantly. Remove from heat and stir in pectin.
- Ladle into sterilized jars and process as directed.
- Raspberry Cranberry Jam: Replace blueberries with 2 cups (500 ml) fresh or frozen cranberries, finely chopped.
- Raspberry Plum Jam: Replace blueberries with 2 cups (500 ml) finely chopped plums. A small amount of finely chopped fresh mint makes a nice addition.
Nutrition Facts : Calories 912.5, Fat 0.8, Sodium 1.2, Carbohydrate 234.3, Fiber 6.2, Sugar 226.6, Protein 1.3
SURE.JELL® BLUEBERRY-RASPBERRY JAM
Celebrate a bumper crop of berries with this SURE.JELL Blueberry-Raspberry Jam recipe. It makes ten 1-cup jars-plenty for gifting and sharing.
Provided by My Food and Family
Categories Home
Time 3h
Yield About 10 (1-cup) jars or 160 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 blueberries thoroughly, one layer at a time. Measure exactly 2 cups prepared blueberries into 6- or 8-qt. saucepot. Crush raspberries thoroughly, one layer at a time. Measure exactly 4 cups prepared raspberries into blueberries in saucepot; stir until well blended.
- Stir pectin 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 sugar. 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 1 g, Sugar 9 g, Protein 0 g
More about "raspberry and blueberry jam recipes"
BLUEBERRY RASPBERRY JAM - PRODUCE MADE SIMPLE
From producemadesimple.ca
Servings 6Estimated Reading Time 3 mins
- Rinse the blueberries and raspberries separately under cool running water, drain well. Add the blueberries to a large stock pot. Crush firmly with a masher. Add the raspberries and keep crushing until all the berries have been crushed. Stir in the pectin powder.
- Set the pot over highest heat and bring to a boil, stirring frequently. Stir in the sugar. Return to a full boil, stirring frequently to prevent scorching. Maintain the full hard boil for 1 minute. Remove from the heat. Skim off and discard any foamy scum.
- Ladle the hot jam into 6 clean 250 mL (1 cup) mason jars leaving a 1/4-inch (5 mm) headspace. Wipe the jar rims with a water dampened cloth or paper towel. Secure the lids with ring bands just until fingertip tight.
- Process the filled jars in a boiling water bath canner covered by at least 1-inch (2.5 cm) of water for 15 minutes. Turn off the heat, and allow the jars to remain in the water bath for 5 more minutes. Remove the jars from the canner to cool for 12-24 hours (cool marble and granite can crack hot jars, so line your counter with a dish towel).
RASPBERRY BLUEBERRY JAM – LIKE MOTHER, LIKE DAUGHTER
From lmld.org
Reviews 3Estimated Reading Time 5 minsServings 7Calories 781 per serving
QUEEN'S JAM - RASPBERRY BLUEBERRY JAM (DROTTNINGSYLT)
From tastefullyvikkie.com
5/5 (8)Total Time 30 minsCategory CondimentCalories 6 per serving
MIXED BERRY JAM WITH RASPBERRIES, STRAWBERRIES, AND …
From 104homestead.com
RASPBERRY BLUEBERRY JAM - ONE HUNDRED DOLLARS A MONTH
From onehundreddollarsamonth.com
HOMEMADE BLUEBERRY-RASPBERRY JAM – MOTHER EARTH NEWS
From motherearthnews.com
EASY RASPBERRY BLUEBERRY JAM (QUEEN’S JAM) - FLUXING …
From fluxingwell.com
RASPBERRY AND BLUEBERRY JAM WITH SCOTCH WHISKY - LARDER LOVE
From larderlove.com
TUTTI FRUTTI JAM (STRAWBERRY, BLACKBERRY, BLUEBERRY & RASPBERRY …
From twitter.com
BLUEBERRY RASPBERRY JAM - BIGOVEN
From bigoven.com
DELICIOUS BLUEBERRY AND RASPBERRY JAM - SOLO-DOLCE
From solo-dolce.com
RASPBERRY BLUEBERRY JAM - PALEOMG
From paleomg.com
BLUEBERRY RASPBERRY JAM RECIPE - BEST BERRY COOKED JAM
From raspberry-depot.com
BLUEBERRY RASPBERRY JAM | CANADIAN LIVING
From canadianliving.com
RASPBERRY-BLUEBERRY JAM - POMONA'S UNIVERSAL PECTIN
From pomonapectin.com
RASPBERRY AND BLUEBERRY JAM | BLUE FLAME KITCHEN
From atcoblueflamekitchen.com
BLUE RASPBERRY JAM RECIPE | CDKITCHEN.COM
From cdkitchen.com
You'll also love