No Pectin Jam 3 Ways Recipes

EASY GRAPE JAM - JUST 3 INGREDIENTS AND NO PECTIN!

Steps:

• Place grapes, sugar and lemon juice into a preserving pan or similar.
• Using a gentle heat dissolve the sugar slowly, stirring frequently.
• As the mixture heats up break up some of the grapes with your wooden spoon or use a potato masher in order the release the grapes' juices.
• Once all the sugar has dissolved fully (around 20 minutes) take the mixture off the heat and use a stick blender to blend the grapes to a juice like consistency.
• Put pan back on the heat, bring to a rolling boil and then time for 25 minutes, stirring continuously. (You could start with 23 minutes as depending on freshness and variety of grapes the setting time can vary a little).
• Take the pan off the heat and test for set by placing a few drops of the jam on a chilled saucer and place in fridge for a minute.
• The jam should form a crinkle when you push your finger through it.
• If not then boil for another 2 minutes and re-test until set is achieved.
• Pot up in hot jars and place lids on immediately.
• Store in a cool dry place and once opened keep in fridge.

NO PECTIN JAM (3 WAYS)

Steps:

• Cook: Combine berries, sugar, juice, and zest in a medium saucepan. Set over medium heat and cook, uncovered, until berries begin to soften. Use a potato masher or fork to mash the berries a bit, then increase heat to medium/high and let simmer (10 min for cranberries, 20-30 min for strawberries and blueberries).
• Cool: Remove from heat and allow to cool (mixture will thicken as it cools).

HOMEMADE STRAWBERRY JAM

Steps:

• Put all ingredients in medium size heavy saucepan.
• Bring to a low boil on medium heat.
• Boil gently for 7 minutes.
• If needed, blend into smaller bits (or...use a potato masher)
• Simmer on low for 45 minutes or until desired consistency.
• Pour into hot, clean unused mason jars.
• Flip the jars over and cover with a hot towel. Let cool and don't move until you hear the top pop.
• Store in fridge for up to 2 months. (once opened use within 1 month)

BLUEBERRY JAM, 3 WAYS

Steps:

• Prepare canner and wash/sterilize 5 half-pint (or equivalent) mason jars. Keep jars in hot (not boiling) water until ready to use.For blueberry lime, place blueberries in a large, heavy-bottomed saucepan along with lime juice and zest. Further crush berries with a fork or potato masher. Whisk pectin mixture into blueberries, and cook over medium-high heat until mixture reaches a full roiling boil that cannot be stirred down. Stir in sugar, then return to a full rolling boil; boil for exactly 1 minute, stirring constantly.For blueberry blackberry, place berries in a large, heavy-bottomed saucepan along with lemon juice. Further crush berries with a fork or potato masher. Whisk pectin mixture into berries, and cook over medium-high heat until mixture reaches a full roiling boil that cannot be stirred down. Stir in sugar, then return to a full rolling boil; boil for exactly 1 minute, stirring constantly.For blueberry honey lavender (liquid pectin), pour boiling water over lavender. Set aside and let steep for 5 to 10 minutes, then strain and discard flowers. Place blueberries, sugar, honey, lemon juice, and lavender liquid in a large, heavy-bottomed saucepan. Bring to a full rolling boil over medium-high heat and boil for a full 2 minutes. Stir in liquid pectin, then return to a rolling boil that cannot be stirred down; boil for exactly 1 minute, stirring constantly.Remove saucepan from heat and skim off any foam. Ladle hot jam into jars, leaving 1/4-inch of headspace. Wipe jar rims and threads. Screw on lids and rings. Process in a boiling water bath for 10 minutes. Remove from water and let cool completely, 12 to 24 hours. Check seals. Any unsealed jars should be refrigerated and used within 3 weeks.