Preserves Frozen Berries Strawberry Cherry Blueberry Recipes

STRAWBERRY PRESERVES

Steps:

• Put strawberries and lemon juice in a large saucepan. Cook, stirring occasionally, over low heat until juices are released, about 40 minutes. Stir in sugar.
• Bring to a boil over medium heat. Cook, stirring occasionally, until mixture registers 210 degrees on a candy thermometer, about 15 minutes. Let cool completely; skim foam from surface with a spoon.

HOW TO MAKE STRAWBERRY PRESERVES FROM FROZEN STRAWBERRIES

Steps:

• Remove 1 cup of strawberries from the 3 cups and set aside. Place 2 cups of frozen strawberries in a medium to large pot with ½ cup of water and 4 tsp powdered pectin. Stir. Turn the heat on high and bring to a boil that cannot be stirred down. This takes 7-10 minutes.
• Add sugar and continue to cook on high, stirring frequently. Bring to a boil that cannot be stirred down and hold the boil for 1 minute. Temp should be around 220-223°F/10-106℃
• Turn off the heat and add the remaining cup of strawberries. Break them up a little and stir. Ladle into jars or containers and refrigerate for at least 4 hours. Store in the refrigerator. Enjoy!

PRESERVES (FROZEN BERRIES) STRAWBERRY, CHERRY, BLUEBERRY

Steps:

• For the strawberry.
• roughly chop strawberries (this is easy with a processor or let strawberries sit at room temp for a few minutes to soften them and chop with a knife).
• mix all other ingredients and cook in a nonstick pan over meduim heat.
• stir frequently, cook at least 20 to 30 minutes. This will thicken as it cooks and a bit more after it cools. You will know when it is ready when it has greatly reduced and is thick. Patience.
• For the blueberry and Cherry.
• mix all ingredients and stir over meduim heat for 20 to 30 minutes. This will thicken as it cooks and a bit more after it cools. You will know when it is ready when it has greatly reduced and is thick.
• Each will produce about 2 cups of preserves and can be frozen or stored in the refrigerator for a couple weeks.

BLUEBERRY-CHERRY JAM

Steps:

• Measure berries, then crush.
• Pit and finely chop cherries then measure.
• Mix fruit into 8 qt pot.
• Add pectin to fruit in pot.
• Bring to a full boil over high heat.
• Add sugar and stir.
• Return to a boil and boil hard for 1 minute, stirring constantly.
• Remove from heat, skim off any foam and ladle into hot jars.
• Wipe jar rims and threads, top with two piece lids, tighten lids.
• Process for 10 minutes in hot water bath.

BLUEBERRY PRESERVES

Steps:

• In a large saucepan, combine all ingredients. Bring to a boil; cook 15-18 minutes or until thickened, stirring frequently., Remove from heat; skim off foam. Ladle hot mixture into three hot sterilized half-pint jars, 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 5 minutes. Remove jars and cool.

BLACKBERRY PRESERVES RECIPE

Steps:

• Rinse 7 clean freezer containers and lids with boiling water. Dry thoroughly.
• Cook blackberries and sugar in large saucepan on medium-low heat until sugar dissolves and blackberries release their juices, stirring occasionally while being careful to not crush the berries. Bring to boil on medium-high heat, stirring constantly. Boil 5 min., stirring constantly. Remove from heat.
• Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Continue boiling and stirring 1 min. Add to blackberry mixture; cook and stir 2 min. or until completely blended.
• Ladle berry mixture immediately into prepared containers, filling to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours or until completely set. (To ensure berries are evenly distributed evenly throughout the preserves, gently turn the containers over every 15 min. for the first hour or until mixture thickens enough to keep the berries in suspension.) Refrigerate up to 3 weeks or freeze up to 1 year. (If frozen, thaw in refrigerator before using.)

STRAWBERRY PRESERVES I

Steps:

• In a stockpot, combine the strawberries, sugar, vinegar and salt. Bring to a rolling boil, and cook stirring frequently for 15 to 20 minutes, or until the temperature of the mixture has reached 220 degrees F (105 degrees C).
• Transfer the mixture to hot sterile jars, leaving 1/2 inch headspace, and seal. Process jars for 10 minutes in a water bath. Refrigerate jam once the seal is broken.

BLUEBERRY PRESERVES

Steps:

• Rinse the blueberries in cold water without soaking them.
• Place blueberries in preserving pan with the sugar and lemon juice. Bring to a simmer.
• Pour simmering mixture into a ceramic (or glass) bowl. Cover with parchment round and transfer to refrigerator. Refrigerate overnight.
• The next day, transfer mixture to a large pot and bring to a boil over high heat, stirring gently.
• Continue to cook over high heat for 5 to 10 minutes, stirring and skimming as necessary.
• Check set (mixture should reach 221 degrees).
• Pour the jam into sterilized jars, filling to the fill line. Repeat process with remaining jars. Put lids and rings on jars and tighten; do not overtighten. At this point, jam may be kept refrigerated up to 1 month.

BLUEBERRY PRESERVES

Steps:

• Combine all ingredients in a large stainless pot.
• Cook to the jell point or until desired thickness is reached.
• Stir frequently.
• Ladle into clean hot jars leaving 1/4 inch head space.
• Process for 15 minutes in a boiling water bath at altitudes up to 1000 feet.