HONEY - BERRY JAM
A great use for all those in-season berries over the summer that you wish would stay well after the snow falls. Frozen (dry-pack) berries work as well, but use fresh when you can! Makes 9 cups, serving size is 2 tbsp.
Categories Side Items Brunch Brunch Side Items Vegetarian Vegetarian Side Items Breakfast Side Items Breakfast
Yield 72
Number Of Ingredients 5
Steps:
- Crush all the berries together thoroughly.
- In a large pot, add fruit puree and pectin, mix well.
- Bring to a full boil, stirring constantly.
- Stir in honey.
- Bring back to a rolling boil again, and boil hard 2 minutes, stirring constantly.
- Remove from heat and skim off foam.
- Stir and skim for 5 minutes.
- Ladle into hot, sterilized glasses, and let stand at room temperature until set (12-24 hours).
- Freeze if not using immediately.
Nutrition Facts : Nutritional Info Servings Per Recipe 72 Amount Per Serving Calories
BLACKBERRY JAM
In the summer, my family would go pick tons of blackberries and use them in our cooking.
Provided by hulagirl
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 1h30m
Yield 16
Number Of Ingredients 6
Steps:
- Mash blackberries in a saucepan with a potato masher. Stir in sugar until juices form; place about 1 tablespoon blackberry juice in a small bowl and stir in cornstarch. Pour cornstarch mixture into saucepan.
- Bring berries to a boil, stirring often, until jam is thickened, about 15 minutes. Stir in cinnamon and allspice. Remove from heat and allow to cool. Transfer jam to a bowl, cover, and refrigerate until chilled. Stir in lemon juice.
Nutrition Facts : Calories 67.9 calories, Carbohydrate 16.9 g, Fat 0.2 g, Fiber 1.8 g, Protein 0.5 g, Sodium 0.5 mg, Sugar 14.2 g
GOOSEBERRY JAM
This is a jam recipe was given to me by my mother in law. She made it every year and would send us a pint because we could not get gooseberries where we lived.
Provided by SWIZZLESTICKS
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 30m
Yield 80
Number Of Ingredients 3
Steps:
- Remove blossom and stem ends from gooseberries. Force berries through food mill. Measure 4 cups of the berry mash into a large pot. Stir in the sugar. Bring to a full rolling boil over high heat, and boil hard for 1 minute, stirring constantly. Remove from heat, and stir in pectin at once. Skim off any foam with a large metal spoon.
- Sterilize jars and lids in boiling water for at least 10 minutes. Take turns with skimming foam, and stirring the berry mixture for 5 minutes to let it cool slightly. Ladle into hot sterile jars, leaving 1/4 inch headspace.
- Process in a boiling water bath for 10 minutes.
Nutrition Facts : Calories 64.8 calories, Carbohydrate 16.6 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.1 g, Sodium 0.3 mg, Sugar 15 g
BLUEBERRY HONEY JAM
Honey adds a slightly different flavour to this beautiful and easy jam. Fresh or frozen berries may be used. Adapted from Topp and Howard.
Provided by Cookin-jo
Categories Berries
Time 25m
Yield 4 half pints, 4 serving(s)
Number Of Ingredients 5
Steps:
- Place blueberries, sugar, honey and lemon juice into a non-reactive saucepan and bring to a boil, stirring.
- Boil hard for 2 minutes, stirring constantly.
- Take off the heat, stir in the pectin and ladle into hot sterilized jars.
- Seal and process in a hot water bath for 10 minutes.
- Place hot jars on a towel on your counter and let cool overnight. Check seals.
Nutrition Facts : Calories 795, Fat 0.3, Sodium 5.6, Carbohydrate 208.5, Fiber 2.4, Sugar 203.7, Protein 0.9
THREE-BERRY JAM
I sold jars of this sweet berry jam at craft fairs. It's a wonderful way to preserve summer gems. -Bernadette Colvin, Tomball, Texas
Provided by Taste of Home
Time 40m
Yield 9 pints and 1 half-pint.
Number Of Ingredients 6
Steps:
- In a large saucepan, combine berries and lemon juice; crush 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 and stir 1 minute. , Remove from the heat; skim off foam. Ladle hot mixture into nine hot pint jars and one hot half-pint jar, 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 for 10 minutes. Remove jars and cool.,
Nutrition Facts :
HONEY BLUEBERRY COBBLER JAM
I work at a farmers market, and honey blueberry jam is my top seller. You've gotta taste it with fresh goat cheese and toasted candied pecans. -Krystal Wertman, Humble, Texas
Provided by Taste of Home
Time 20m
Yield 5 cups.
Number Of Ingredients 7
Steps:
- Rinse five 1-cup plastic or freezer-safe containers and lids with boiling water. Dry thoroughly., Place blueberries in a large saucepan; mash blueberries. Stir in juice and pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in honey, nutmeg and cinnamon; return to a full rolling boil. Boil and stir 1 minute. Remove from heat; stir in vanilla., Immediately fill all containers to within 1/2 in. 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 2 weeks or freeze up to 12 months. Thaw frozen jam in refrigerator before serving., Freeze option: Freeze up to 12 months. To use, thaw in the refrigerator overnight before serving.
Nutrition Facts : Calories 39 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 13mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
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