Warm Berry Preserves Recipes

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MULBERRY PRESERVES



Mulberry Preserves image

This jam recipe has been tossed around my family for three generations and has never failed to work/turn out and is yummy no matter what we add to it! There are so many ways to change and add to it that any person in your family will love it. It also works well using strawberries and rhubarb together or any other berry you can think of instead of mulberries. The preserves may look runny or thin on the cupboard shelf, but once in the fridge they thicken up nicely. Enjoy!

Provided by Sarah C Byrnes

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 50m

Yield 45

Number Of Ingredients 7

6 cups mulberries
1 tablespoon water, or more as needed
2 cups water
¾ cup white sugar
1 (3 ounce) package strawberry-flavored gelatin (such as Jell-O®)
1 (1.75 ounce) package powdered fruit pectin
8 half-pint canning jars with lids and rings

Steps:

  • Mix mulberries and 1 tablespoon water in a large pot; bring to a boil. Reduce heat, cover pot, and simmer, stirring frequently, until berries are softened, 15 to 20 minutes. Mash berries using a potato masher.
  • Combine 2 cups water, sugar, strawberry-flavored gelatin, and pectin in a bowl; stir until gelatin is dissolved. Stir gelatin mixture into mashed mulberries; bring mixture to a boil.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the boiling mulberry mixture into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for about 15 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 27.7 calories, Carbohydrate 6.8 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.4 g, Sodium 9.8 mg, Sugar 6.5 g

BLUEBERRY PRESERVES



Blueberry Preserves image

Juicy blueberries swimming in a sweet jelly taste terrific spooned over vanilla ice cream. But we also enjoy it on top of waffles and pancakes.-Shannon Arthur, Portsmouth, Ohio

Provided by Taste of Home

Time 35m

Yield 3 half-pints.

Number Of Ingredients 6

5 cups fresh blueberries
2-1/4 cups sugar
2 teaspoons cider vinegar
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves

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.

Nutrition Facts : Calories 90 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 23g carbohydrate (22g sugars, Fiber 1g fiber), Protein 0 protein.

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

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.

STRAWBERRY PRESERVES



Strawberry Preserves image

Preserves are exactly that, a delicious way to preserve berries' warm-weather flavor. Making jam can even put to use fruit that is slightly past its prime.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 2 1/2 cups

Number Of Ingredients 3

2 pounds strawberries, hulled
1 tablespoon plus 1/2 teaspoon, freshly squeezed lemon juice
1 cup sugar

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.

BERRY PRESERVES



Berry Preserves image

Make and share this Berry Preserves recipe from Food.com.

Provided by Sharon123

Categories     Raspberries

Time 55m

Yield 4 half pints

Number Of Ingredients 3

2 lbs berries (blackberries, raspberries, loganberries, etc.)
4 cups sugar
1/4 cup lemon juice (optional)

Steps:

  • Combine berries and sugar; let stand until juices begin to flow, about 10 minutes.
  • Bring slowly to a boil, stirring until sugar dissolves.
  • Add lemon juice, if using.
  • Cook rapidly almost to gelling point.
  • As mixture thickens, stir frequently to prevent sticking.
  • Remove from heat.
  • Skim foam if necessary.
  • Ladle hot preserves into hot jars, leaving 1/4 inch head space.
  • Adjust two-piece caps.
  • Process 15 minutes in a boiling water canner.
  • Yield: about 4 half pints.

WARM BERRY PRESERVES



Warm Berry Preserves image

Categories     Berry     Breakfast     Brunch     Christmas     Currant     Strawberry     Bon Appétit     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 3 1/2 cups

Number Of Ingredients 4

1 1-pound bag frozen unsweetened strawberries
1 1-pound bag frozen unsweetened mixed berries
2/3 cup red currant jelly
1/3 cup sugar

Steps:

  • Mix all frozen berries, jelly, and sugar in large nonstick skillet. Let stand until berries thaw and mixture is juicy, stirring occasionally and breaking strawberries into smaller pieces with spoon, about 2 hours.
  • Boil until mixture thickens but is still chunky, stirring frequently, about 7 minutes. (Can be prepared 3 days ahead. Cover and chill. Rewarm over medium heat, stirring frequently.)

TRIPLE BERRY PRESERVES



Triple Berry Preserves image

This is a simple recipe for jam and so delicious. To crush fruit, use a masher. Jam should have bits of fruit, so don't over mash or use food processor.

Provided by MichelleinHI

Categories     < 4 Hours

Time 1h25m

Yield 10 cups

Number Of Ingredients 7

4 cups crushed strawberries (about 4 pints)
2 cups crushed raspberries (about 2 pints)
2 cups crushed blackberries (about 1 1/2 pints) or 2 cups boysenberries (about 1 1/2 pints)
1 (1 3/4 ounce) box Sure-Jell (lower sugar)
4 1/4 cups sugar, divided use
1 teaspoon margarine
1 orange, zest of

Steps:

  • Wash your jars and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over the flat lids in medium saucepan off the heat. Let stand in hot water until ready to use.
  • Add strawberries, raspberries and blackberries to a saucepan.
  • Blend 1/4 cup of sugar with the Sure-Jell powder and stir the mixture into the fruit in the pan.
  • Add the margarine and orange zest and bring to a full rolling boil (this means it doesn't stop bubbling when stirred) over high heat.
  • Stir in the rest of the sugar and return to a full rolling boil.
  • Let the mixture boil for exactly 1 minute, stirring constantly.
  • Immediately and quickly ladle the very hot mixture into the clean 1-cup jam jars (filling to within 1/8-inch of the top) while wiping jar rims and threads.
  • Turn jars upside down after the band has been screwed tightly.
  • After 5 minutes, turn jars upright.

Nutrition Facts : Calories 392.1, Fat 0.9, SaturatedFat 0.1, Sodium 15.5, Carbohydrate 99.6, Fiber 4.7, Sugar 90.1, Protein 1.1

BLUEBERRY PRESERVES



Blueberry Preserves image

A simple, quick, and easy recipe for blueberry preserves. Top off ice cream, use it on pancakes, make a peanut butter and preserves sandwich. The possibilities are endless.

Provided by Yoly

Categories     Jams and Jellies

Time 20m

Yield 8

Number Of Ingredients 4

1 ¼ cups fresh or frozen blueberries
5 tablespoons sugar
2 ½ tablespoons freshly squeezed lemon juice
1 teaspoon grated lemon peel

Steps:

  • Combine blueberries, sugar, lemon juice, and lemon zest in a saucepan. Bring to a boil over medium-high heat. Smash blueberries. Reduce heat and simmer, stirring constantly, until blueberry preserves have thickened, 15 to 20 minutes.

Nutrition Facts : Calories 43.5 calories, Carbohydrate 11.2 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.2 g, SaturatedFat 0 g, Sodium 0.3 mg

SURE.JELL BLACKBERRY JAM



SURE.JELL Blackberry Jam image

Make this incredible SURE -JELL Blackberry Jam and preserve the bounty of the summer season to enjoy in later months. The best part about this SURE.JELL Blackberry Jam is you can also use it to make Boysenberry or dewberry jam!

Provided by My Food and Family

Categories     Home

Time 45m

Yield about 9 (1-cup) jars or 144 servings, 1 Tbsp. each

Number Of Ingredients 4

5 cups prepared fruit (about 8 cups fully ripe blackberries, boysenberries or dewberries)
1 box SURE-JELL Fruit Pectin
1/2 tsp. butter or margarine
7 cups sugar, measured into separate bowl

Steps:

  • Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
  • Crush berries thoroughly, one layer at a time. (Press half the pulp through fine mesh strainer to remove some of the seeds, if desired.) Measure exactly 5 cups prepared fruit into 6- or 8-qt. saucepot.
  • Stir pectin into prepared fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Add sugar; stir. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle quickly into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

STRAWBERRY PRESERVES I



Strawberry Preserves I image

This is just an old fashioned recipe for strawberry preserves. This recipe leaves the berries whole for a rich chunky jam.

Provided by Stephanie

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 35m

Yield 40

Number Of Ingredients 4

2 pounds fresh strawberries, hulled
5 cups white sugar
2 tablespoons vinegar
1 pinch salt

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.

Nutrition Facts : Calories 104 calories, Carbohydrate 26.7 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.2 g, Sodium 0.2 mg, Sugar 26.1 g

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