SMALL BATCH STRAWBERRY JAM
This jam recipe is perfect for making a small, easy batch in less than an hour of active prep time. It is deliciously sweet and perfect on just about anything! You can sub in any fruit (or combination of fruits) that you like. I'm very partial to strawberry peach!
Provided by Ashton
Categories All Recipes
Number Of Ingredients 4
Steps:
- Add the strawberries to a pot (I used a 4 quart saucepan) and mash. You could use a potato masher, pastry cutter, or fork-- anything to mash up the fruit and release the juices. Pour the lemon juice into a sandwich-size ziptop bag and add the cornstarch. Seal and shake the bag until the cornstarch has dissolved. Pour the mixture into the pot with the strawberries. Add the sugar and stir all ingredients together. Turn the stove top to medium-high and bring mixture to a ROLLING boil (as in, the bubbles don't stop when you stir them). Allow the jam to boil for 20-25 minutes, stirring often. Mixture should thickly coat the back of a spoon. Remove from heat and allow to cool before dividing the jam into jars. Store in the refrigerator.
SMALL BATCH REFRIGERATOR JAM
This recipe is for a small batch of refrigerator jam. The process is easy, quick, versatile for any fruit or flavor combination, and is made without pectin. Use this base recipe to make strawberry, raspberry, blueberry, blackberry, peach, or numerous other flavor combinations of jam!
Provided by Bettie
Categories All Recipes
Time 30m
Number Of Ingredients 5
Steps:
- Prep the fruit by washing it and removing any stems or peels if applicable. Roughly chop the fruit up into large chunks. Raspberries, blackberries, and blueberries can all remain whole.
- In a saucepan (at least 2 quarts in size) combine all of the ingredients and heat over medium heat. Mash the fruit and sugar with a potato masher or a fork. It does not need to be completely mashed, depending on how chunky you like your jam.
- Bring the mixture to a boil and cook over medium heat, stirring occasionally, for about 20 minutes, or until the juices thicken. It will become much more thick as the jam cools. If this is your first time making this and you are a little unsure if your jam is cooked enough to set, spoon a little bit of jam onto a saucer and place it in the freezer for about 2 minutes, or until it is cold. Touch the jam and if it has a gelatinous jammy consistency it is ready. If not, continue cooking.
- Cool completely then store in an airtight container or jar in the refrigerator for up to 3 weeks or in the freezer for up to 4 months. When freezing, be sure to leave enough room at the top of the container to allow the jam to expand when frozen.
SMALL BATCH REFRIGERATOR JAM
Super Simple Small Batch Refrigerator Jam Recipe to use up all those berries before they go bad.
Provided by Kristin
Categories Snack
Time 20m
Number Of Ingredients 5
Steps:
- Add blueberries to saucepan and smoosh with potato masher until well mashed and then bring to a boil.
- Stir in Pectin, Lemon Juice, and add your dash of Zest and bring to a boil.
- Stir in your sugar, and bring back to boil.
- Hard boil for a full minute while stirring constantly.
- Remove from heat, and pour into your desired airtight, glass containers.
- Refrigerate and use within 3 weeks.
EASY SMALL BATCH REFRIGERATOR JAM (BLUEBERRY OR STRAWBERRY)
Easy small batch refrigerator jam made with just two ingredients. Use blueberries or strawberries and sugar in this quick stovetop recipe.
Provided by Joanie Zisk
Categories Breakfast
Time 1h
Number Of Ingredients 2
Steps:
- Combine the blueberries (or strawberries) and the sugar in a medium saucepan. Mash berries slightly with a potato masher or the bottom of a fork. Bring mixture to a boil over medium-high heat, stirring occasionally.
- As soon as the berries begin to boil, begin to stir.
- Continue to cook and stir occasionally until jam begins to thicken. During the last few minutes of cook time, stir vigorously so that the mixture doesn't stick to the bottom of the pan.When the mixture reaches a gel consistency, remove pan from the heat.
- Pour into a clean glass jar.
Nutrition Facts : ServingSize 1 tablespoon, Calories 40 kcal, Carbohydrate 10 g, Fiber 1 g, Sugar 10 g
EASY SMALL-BATCH BLUEBERRY JAM
Simple and easy, the delicious flavor of the blueberries takes center stage.
Provided by Deb C
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 35m
Yield 16
Number Of Ingredients 4
Steps:
- Mix blueberries, sugar, lemon juice, and cinnamon in a saucepan; cook, stirring constantly, over medium heat until thickened, about 30 minutes.
Nutrition Facts : Calories 69.4 calories, Carbohydrate 17.9 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.3 g, Sodium 0.4 mg, Sugar 16.1 g
SMALL BATCH BLACKBERRY JAM
I had picked a small bowl full of blackberries and wanted to make jam with them. This only makes 1 pint and uses 3 cups of berries. Remember jam is softer than jelly. From Linda Ziedrich's The Joy of Jams, Jellies and other Sweet Preserves.
Provided by mary winecoff
Categories Berries
Time 20m
Yield 1 pint
Number Of Ingredients 2
Steps:
- In a non-reactive pan, mash the blackberries with a potato masher. Add the sugar and heat the contents over medium heat, stirring gently, until the sugar is dissolved. Raise the heat to medium-high and boil the mixture until a drop mounds in a chilled dish (this took around 10 minutes for me).
- Pour the jam into a jar and cap the jar tightly. Store in refrigerator. This jam should keep for several weeks.
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