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.
BUDGET BERRY JAM
Need another way to use green tomatoes? Puree them and heat with sugar and fruit flavored gelatin (use your favorite flavor!) and you've got freezer jam.
Provided by SUZQ
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 25m
Yield 32
Number Of Ingredients 3
Steps:
- In a large saucepan over medium-high heat combine tomato pulp and sugar; bring to a boil. Reduce heat and simmer for 20 minutes, stirring occasionally.
- Remove from the heat and stir in the gelatin mix. Stir until the gelatin is completely dissolved. Pour into hot sterilized jars and seal. When jars are cool put them in the freezer.
Nutrition Facts : Calories 122.2 calories, Carbohydrate 31 g, Fiber 0.2 g, Protein 0.7 g, Sodium 16.4 mg, Sugar 25.9 g
BUDGET BERRY JAM
Need another way to use green tomatoes? Puree them and heat with sugar and fruit flavored gelatin (use your favorite flavor!) and you've got freezer jam.
Provided by SUZQ
Categories Jams and Jellies
Time 25m
Yield 32
Number Of Ingredients 3
Steps:
- In a large saucepan over medium-high heat combine tomato pulp and sugar; bring to a boil. Reduce heat and simmer for 20 minutes, stirring occasionally.
- Remove from the heat and stir in the gelatin mix. Stir until the gelatin is completely dissolved. Pour into hot sterilized jars and seal. When jars are cool put them in the freezer.
Nutrition Facts : Calories 122.2 calories, Carbohydrate 31 g, Fiber 0.2 g, Protein 0.7 g, Sodium 16.4 mg, Sugar 25.9 g
MIXED BERRY JAM
Very good! This is adapted from another site on the internet. 2 cups = 1 pint. 4 pints = 8 cups. 8 cups = 1828 grams. 1828 grams = 91 tablespoons Measurements courtesy of http://www.gourmetsleuth.com/cookingconversions.asp.
Provided by mtilton
Categories Low Protein
Time 1h
Yield 6 half pints, 91 serving(s)
Number Of Ingredients 7
Steps:
- In a large pan, combine berries with sugar.
- Crush berries with a potato masher.
- Add lemon juice and lemon rind.
- Bring to a boil, skimming off any foam that forms.
- Cook at a full boil until jam thickens, approximately 30 minutes (jelling point is 221F).
- While the berries are cooking, sterilize your jars and heat the seals in a pan of hot water.
- Pour jam into hot jars; wipe rims, place seals and screw on bands fingertip-tight.
- Process in a boiling water bath for five minutes; remove to a protected countertop and let cool, undisturbed for 24 hours.
- If any of the lids have not sealed, either re-process or store in the refrigerator and use those jars first.
SARAH'S BERRY JAM
Everyday Food host Sarah Carey's jam recipe skips the traditional pectin and calls for just four ingredients: fruit, sugar, salt, and fresh lemon juice.
Provided by Martha Stewart
Categories Food & Cooking Snacks
Yield Makes about 4 cups
Number Of Ingredients 4
Steps:
- Place a few small plates in the freezer. Stir berries, sugar, lemon juice, and salt in a large, heavy stockpot. Bring to a boil, stirring to dissolve sugar and mashing lightly with a potato masher. Skim foam from surface. Cook, stirring more frequently as jam thickens, until it has the consistency of very loose jelly, 8 to 9 minutes. Remove from heat.
- Remove a plate from freezer; drop a spoonful of jam on it. Return to freezer for 1 to 2 minutes; nudge edge of jam with a finger. It should hold its shape. If jam is too thin and spreads, return it to a boil, testing every minute, until done.
- Strain about half of the jam; discard seeds. Return strained jam to pot. Return to a boil. Remove from heat. Spoon hot jam into hot sterilized jars; cover immediately with sterilized lids.
JUMBLEBERRY JAM
If you have berries that need using up, boil them down into jars of preserve in mere minutes
Provided by Sara Buenfeld
Categories Afternoon tea, Condiment
Time 27m
Yield Makes approx 4kg/9lb (8-9 jars)
Number Of Ingredients 3
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.
Nutrition Facts : Calories 31 calories, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar
FROZEN-BERRY JAM
This quick and easy jam is a great way to use that bag of raspberries that's languishing in your freezer. Use the jam to fill our Peanut-Butter-Oat Drop Cookies, or mix it into yogurt, spread it on ricotta toast, or whisk into vinaigrettes.
Provided by Riley Wofford
Categories Dessert & Treats Recipes
Time 15m
Yield Makes 1 cup
Number Of Ingredients 4
Steps:
- In a medium saucepan, combine raspberries, sugar, lemon juice, and salt and bring to a boil over medium-high heat, stirring until sugar dissolves.
- Cook, stirring often and mashing berries with the back of a spoon, until mixture thickens to a jam-like consistency, 6 to 8 minutes. Strain through a sieve, if desired, then transfer to a heatproof jar and let cool completely. Refrigerate up to 1 week or freeze up to 3 months.
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- In a large saucepan, add the berries, sugar and lemon juice. Gently stir the berry mixture and bring to a boil over medium-high heat. Reduce to a soft boil on medium heat and cook, uncovered, stirring frequently, for about 20 minutes or until the jam has thickened.
- To test the thickness of the jam, at the start of cooking time place a few spoons or ceramic ramekins in the freezer for 10 minutes. Take out one spoon or ramekin and add a dollop of jam to the back of the spoon or ramekin. If it mostly sets, you're ready to go. If it's too runny, cook and tests in 5 minute increments until the jam sets on the spoon. If the jam is not set, continue to cook for 5 minute increments.
- Spread on toast or sandwiches once cooled, or transfer jam to a glass jar with a fitted lid and store in the refrigerator for up to 2 weeks.
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