Mixed Berry Winter Jam Recipes

MIXED BERRY JAM FROM FROZEN BERRIES - SMALL BATCH

Steps:

• Put all the ingredients in a large saucepan, and let stand for at least one hour as the fruit defrosts. This can be overnight.
• If using the wrinkle test for the setting point, place a couple of side plates in the freezer.
• Heat the mixture on a very low heat to allow the sugar to dissolve and the fruit to release its juice. Stir gently occasionally.
• Heat jam jars in a low oven to sterilize at 100°C/220°F/Gas Mark 1.
• Once all the sugar has dissolved, turn up the hob and heat the jam quickly to a rolling boil. After a couple of minutes, start testing the jam's set using your favourite method.

MIXED BERRY JAM

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.

MIXED BERRY WINTER JAM

Steps:

• I used raspberries, blackberries, strawberries and blueberries.
• You can change the amount and type of berries you use as long as you keep the 1 to 1 ratio of fruit to sugar.
• Place thawed berries in the food processor. Using the stirring attachment instead of the blade, pulse to crush most of the fruit.
• Measure fruit and juice into an enamel or stainless steel pot and bring to a boil, stirring well. Add sugar and continue stirring to dissolve.
• Cook at a gentle boil. As mixture thickens you can crush the fruit if desired.
• Test for doneness by putting a bit on an icy cold saucer. Put the saucer back in the freezer for a minute. When you push at the side of the bit of jam and it wrinkles then it's ready.
• Remove from heat. Skim. Stir for a couple of minutes. Ladle into clean, hot, 1/2 pint jars. Leave 1/4 inch headroom Cap with canning lids and process in hjot water bath for 5 minutes boiling time.

MIXED BERRY JAM

Steps:

• In a large saucepan, toss strawberries with sugar. Let sit, stirring occasionally, until sugar is dissolved, 1 hour. Add lemon juice and bring to a boil. Cook, stirring, until berries are soft, 8 to 10 minutes. Add raspberries and blueberries and cook over medium, 25 minutes. Transfer to a clean glass jar, secure lid, and let cool to room temperature.

MIXED BERRY AND THYME JAM

Steps:

• Place the berries in a medium saucepan. Using a potato masher, lightly mash the berries. Add the maple syrup, lemon juice, orange juice, and thyme. Bring the mixture to a simmer and cook, stirring occasionally, until thick, 50 to 55 minutes. Cool to room temperature, about 1 1/2 hours (the jam will continue to thicken as it cools). Refrigerate in an air-tight container for up to 1 month.

MIXED BERRY FREEZER JAM

Steps:

• Stir together the sugar, pectin and salt in a small bowl until combined. Mash the berries in a separate large bowl with a fork or potato masher until evenly and finely crushed; stir in the lemon juice.
• Add the sugar mixture to the berry mixture and stir until well combined and the sugar has fully dissolved, about 2 minutes (this will also help the pectin bloom). Ladle into a glass mason jar or other freezer-safe container and set aside at room temperature for 30 minutes to set. Cover and store in the freezer for up to 1 year.

MIXED BERRY FREEZER JAM

Steps:

• Measure 2 cups mashed strawberries and 1 cup each mashed raspberries and blueberries into large bowl; mix well.
• Bring sugar, pectin and water to a boil in large saucepan, stirring constantly. Boil and stir 1 minute. Remove from heat.
• Add fruit mixture; stir 1 minute or until thoroughly mixed.
• Fill clean plastic containers immediately to within 1/2 inch of tops; cover with lids. Let stand at room temperature for 24 hours until set. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.

MIXED BERRY JAM

Steps:

• Add the fruit, vanilla & sugar into a saucepan. Scrunch up using your fingers to begin pulling the juice from the fruit.
• Place the saucepan onto a high heat and bring to a boil. Clean the froth off the liquid for a few minutes, then reduce the heat to simmer for 30mins.
• Decant into a dish and allow to cool down fully before using.

MIXED-BERRY JAM

Steps:

• Combine fruit, sugar, and lemon juice in large bowl. Let stand at room temperature 2 hours, stirring occasionally.
• Put 2 saucers in freezer.
• In bottom of heavy large stockpot at least 3 inches deeper than height of jars, place metal rack or extra screw bands from canning jars to protect jars from direct heat. Fill pot with water, cover, and bring water to boil. Reduce heat to low. Wash jars, lids, and screw bands in hot soapy water; rinse well. Set screw bands on clean towel to dry. Place lids in small saucepan; cover with cold water and bring to simmer; turn off heat. Fill jars with very hot water.
• Transfer fruit mixture to large saucepan and bring to boil over medium-high heat, stirring occasionally. Mash to thick puree with potato masher. Reduce heat to medium and boil gently until mixture begins to thicken, stirring often, about 18 minutes.
• Remove saucepan from heat to test jam for gelling point. Drop 1 teaspoonful jam on chilled saucer and return to freezer 1 minute. Remove saucer and push edge of jam with fingertip. If jam has properly gelled, surface will gently wrinkle. If not, return saucepan to heat and cook jam a few minutes longer; repeat test.
• Drain hot water from jars and shake out excess water. Place jars on cutting board. Ladle hot jam into each jar, leaving 3/4-inch space at top. Slide flat plastic spatula between jam and jar to eliminate air bubbles. Clean rim of each jar with damp cloth. Using tongs, lift hot lids from saucepan, 1 at a time, shake dry, and place atop jars. Seal each with screw band, twisting to close but not too tightly. Return filled jars to pot of hot water.
• Add water to pot, if necessary, to cover jars by at least 1 inch. Cover pot and bring to boil; reduce heat and boil gently 10 minutes. Turn off heat. Wait 5 minutes; use tongs to remove jars without tilting. Place upright on towel; cool completely at room temperature. Jam will thicken as it cools.
• Check lids for seal by pressing each lightly. Lids of sealed jars will be concave and show no movement when pressed.