Mixed Fruit Red Jam Recipes
SUMMER FRUITS JAM
This delicious microwave jam from Good Food reader Karen Rowe couldn't be easier to make, and it's perfect served with freshly baked scones
Provided by Good Food team
Categories Afternoon tea, Condiment
Time 20m
Yield Makes 4 small jars
Number Of Ingredients 2
Steps:
- Briefly blend the fruit and place in a large microwave-proof bowl with the sugar. Microwave on High for 3 mins, then stir well. Microwave for a further 3 mins on High, stirring after. Finish with a further 2 mins, then pour into warm sterilised jars. Once bottled and cool the jam is ready to eat. Will keep in a cool, dark place for up to 6 months. Keep in the fridge once opened.
Nutrition Facts : Calories 70 calories, Carbohydrate 19 grams carbohydrates, Sugar 19 grams sugar
DEE'S ELDERBERRY MIXED FRUIT JAM
I picked a bunch of elderberries and wanted to make a jam. I had little bits of all kinds of fruits. It really turned out well and I wanted to remember next year how I did it. The sugar is a guess because I did it by taste when I was cooking. This is good to drink before adding pectin and would be good for fruit dumplings. It has a long cooking time but I don't want to be accused of not enough; when the fruit is done it's done.
Provided by Dienia B.
Categories Cherries
Time 5h30m
Yield 26 1/2 pints
Number Of Ingredients 12
Steps:
- Cook the elderberries and seeded grapes with enough water to cover, until mushy and well cooked, about 1 hour is how long I cooked it.
- Remove mixture and put through strainer.
- Put juice back into pot.
- Add sugars.
- Stir and bring to a boil.
- Add rest of fruit.
- Cook down until mixture coats the back of a spoon.
- Sprinkle in the Sure-Jell and two packages of Jell-O.
- Cook on low, stirring as needed, for another hour. If water gets too low add more.
- When thickened enough, pour into 1/2 pint jars and seal.
- This made 26-1/2 pints for me.
Nutrition Facts : Calories 556.6, Fat 0.5, SaturatedFat 0.1, Sodium 40.8, Carbohydrate 142.1, Fiber 5.3, Sugar 125.4, Protein 2.5
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
MIXED FRUIT RED JAM
I made this for my dad, wanting to use a "lighter" recipe with less sugar, but without artificial sweetener. I think it turned out very good. I followed the directions under "cooked jams" from the Certo Light pectin crystals, using the recipe for strawberry jam as a guideline. Note that you want to end up with 6 cups of prepared fruit. This can be kept on the shelf for up to 6 months.
Provided by DancesInGarden
Categories < 30 Mins
Time 30m
Yield 8 cups
Number Of Ingredients 5
Steps:
- In a large saucepan, mix the crushed strawberries, blueberries, and apples.
- Mix certo pectin crystals with 1/4 cup of the sugar.
- Mix this into the prepared fruit.
- Bring the fruit mixture to a boil over high heat.
- Stir in the rest of the sugar.
- Boil hard for 1 minute.
- Remove from heat.
- Stir and skim for 5 minutes to avoid floating fruit (I had nothing to skim, but I stirred for 5 minutes anyway).
- Ladle into steralized jars to 1/4 inch of rim.
- Seal and process.
Nutrition Facts : Calories 497.9, Fat 0.3, Sodium 1.3, Carbohydrate 128.6, Fiber 2.8, Sugar 124.7, Protein 0.7
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