Summer Berry Jam No Pectin Recipes

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!

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.

Steps:

• Prepare your jars in advance--sterilize them and keep the jars, lids, and rings warm while preparing the jam. Have all tools ready and handy (ladle, towel, wet cloth, canning jar funnel, etc).
• Crush berries in a large, non-reactive (such as stainless steel) saucepot. Stir in pectin until dissolved.
• Bring to a full, rolling boil over high heat, stirring constantly to avoid scorching (reduce heat to medium-high if needed).
• Stir in sugar. Return to a full, rolling boil and boil for exactly 1 minute (starting from when you can no longer stir the bubbles down).
• Remove from heat and quickly skim off any foam. You must move quickly at this point to prevent the jam from cooling off too much.
• Quickly ladle hot jam into hot, sterilized jars, leaving 1/4 inch headspace.
• Wipe rims with a clean, warm, damp cloth to ensure a good seal. Place lids on jars and screw rings on snugly but not too tight. Flip jars upside down. Let stand upside down for 5 minutes, then turn right-side up again. Let sit for one hour.
• After one hour, check seals. If any lids are still popped up (there is a bump in the center of the lid that should be down if the jar is sealed, and up if not), then refrigerate and use immediately, or process in a hot water bath for 10 minutes.
• Store jars in a cool, dark place until ready to use; use within 1 year.