Olallieberry Jam Recipe 435

OLALLIEBERRY CRISP (OR ANY KIND OF BERRY CRISP) RECIPE - (3.9/5)

Steps:

• Preheat oven to 375°F In a large bowl, add lemon juice and sprinkle sugar all over the berries. Stir, very gently, so as not to bruise or crush the berries. Place the berries into a buttered casserole (or oven-proof dish). Pat the berries, gently, to get an even surface. TOPPING/CRISP: In a bowl, add flour, brown sugar, cinnamon, quick rolled oats and salt. Add softened butter. Using either a fork, or your fingertips, incorporate the butter to make your topping. With the tip of a fork, smooth out the topping to distribute evenly over the berries. Place the dish on a baking sheet (in case of spillage)and place onto the middle rack of the oven. Bake at 375°F for approximately 45 minutes The crisp should have a golden top and there will be some "shrinkage". Allow to cool, completely. Serve with fresh whipped cream or homemade vanilla ice cream.

OLALLIEBERRY JAM

Steps:

• measure fruit into a large saucepan. Combine 1/4 cup if the sugar with the pectin and add to the fruit with 1/2 tsp butter.
• Bring mixture to a full rolling boil, stirring constantly. Add remaining sugar and bring back to a full rolling boil.
• Boil hard for 1 minute. Remove from heat.
• Ladle jam into prepared jars leaving a 1/4" headspace. Process in a boiling water bath for 10 minutes.

OLALLIEBERRY JAM RECIPE - (4.3/5)

Steps:

• I use the water canning method. You need a large pot with a lid, a canning rack, wide mouth funnel, fresh and clean towels and a baking sheet. Bring a pot of water to boil, and sterilize the jars (I use half-pint jars) for a few minutes (Likewise, I know people use the dishwasher to sanitize the jars. Set the sanitized jars on a large baking sheet, covered with a clean towel. In a separate pot, I boil the lids and rims. In a large pot (I use a non-stick), bring the crushed berries, sugar, pectin and lemon juice to a boil; add the butter. Allow to come a rolling boil for about 10 minutes; until the mixture appears gelatinous. TIP: I freeze one small plate and a couple of spoons. When the jam coats the back of the spoon, it's ready. I double-check by adding a little jam to the frozen plate, then run my finger down the middle. If it stays apart, it's ready. Using a wide funnel, carefully ladle the jam into the sanitized jars, leaving about 1/4" of headspace (basically the space from the rim to the jam). Seal and tight on a rim-- use care, as these are very hot! I wear an oven mitt and turn with a terry towel. To water can, bring the pot of water back to a boil, and using tongs (I use special canning tongs) drop onto the rack and lower. Once the water comes to a full boil, set the timer for 15 minutes. Carefully remove, with tongs. You should hear the sweet "ping" of the lids sealing each jar. Some folks say to put the jars upside down. I don't. You decide. Test to see that you have a good seal-- press on the lid. If there is no resistance, you have the vacuum seal you want. If it "gives", you either eat this within 2 weeks (and refrigerate it right away) or you can repeat the water bath for 15 minutes. Store in a cool dry place; my jam can keep, easily for over a year. But, it's usually gone by then!

SALMONBERRY JAM

Steps:

• Inspect seven 8-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
• Crush berries. Place 1/2 crushed fruit into sieve or cheesecloth to remove some seeds if desired. Transfer all berries to a large pot.
• Stir in sugar and bring mixture to a full rolling boil over high heat, stirring constantly. Quickly stir in pectin. Return to a full boil and boil for exactly 1 minute, stirring constantly. Remove from heat.
• Skim off any foam with metal spoon. Ladle quickly into the prepared jars, filling within 1/8 inch of tops. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
• Remove the jars from the stockpot and let rest, several inches apart, for 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area for up to 1 year.