Preservesfrozenberriesstrawberrycherryblueberry Recipes

PRESERVES (FROZEN BERRIES) STRAWBERRY, CHERRY, BLUEBERRY

Preserves (Frozen Berries) Strawberry, Cherry, Blueberry image

Make and share this Preserves (Frozen Berries) Strawberry, Cherry, Blueberry recipe from Food.com.

Provided by PrincessPage

Categories Low Protein

Time 40m

Yield 1 pint

Number Of Ingredients 22

Ingredients

strawberry
6 cups frozen strawberries
1 1/2 cups sugar
1 tablespoon lemon juice, fresh OR
6 cups frozen blueberries
1 1/2 cups sugar
1 tablespoon lemon juice, fresh
1 tablespoon lemon rind, finely grated
1/2 teaspoon cinnamon
1/4 teaspoon cardamom
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/8 teaspoon clove, or
16 ounces frozen sweet cherries
2 (15 ounce) cans tart cherries, if you cannot find them frozen
1/4 cup lemon juice
2 cups sugar
1/2 teaspoon cinnamon
1/4 teaspoon cardamom
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/8 teaspoon clove

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 PRESERVES

Blueberry Preserves image

This recipe for blueberry preserves is from "Mes Confitures: The Jams and Jellies of Christine Ferber." Try it on Popovers.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Number Of Ingredients 3

Ingredients

2 1/4 pounds blueberries
3 3/4 cups sugar
Juice of 1 small lemon

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.

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