Mixed Berry Jam Recipe With Pectin

Homemade Mixed Berry Jam Suburban Simplicity

WEBMay 17, 2019 · Gently stir together and let sit for 10-15 minutes. In a large nonreactive saucepan, gently stir together the berries and lemon juice. …

Rating: 4.7/5(9)
1. Have ready 6 hot, sterilized half-pint jars and their lids.
2. Place the berries and sugar in a large bowl. Gently stir together and let sit for 10-15 minutes.
3. In a large nonreactive saucepan, gently stir together the berries and lemon juice. Bring to a boil over medium-high heat, reduce the heat to medium and cook, uncovered, stirring frequently and removing any foam, until the jam has thickened, about 15 minutes. It will continue to thicken as it cools.
4. Ladle the hot jam into the jars, leaving 1/4 inch of headspace. Remove any air bubbles. Wipe the rims clean and seal tightly with the lids.

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Mixed Berry Jam Marisa Moore Nutrition

WEBMay 31, 2021 · Homemade mixed berry jam is a fresh and flavorful way to preserve delicious summer berries. It’s also easy to make! This post is …

Rating: 5/5(2)
1. Prepare the boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
2. Combine berries in an 8-quart saucepan. Gradually stir in pectin. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.
3. Add the entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam, if necessary.
4. Ladle hot jam into hot jars, one at a time, leaving a ¼ inch headspace. Wipe rims. Center lids on jar and apply band, adjust to fingertip tight. Place the jar in a boiling water canner. Repeat until all jars are filled.

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Small Batch Mixed Berry Jam Kickass Baker

WEBMay 26, 2023 · Bring the fruit to a strong simmer over medium heat until the berries burst and the juices start to boil, about 15 minutes. Increase the …

Rating: 5/5(11)
1. Macerate the Berries: Toss the berries and sugar together in a large, heavy-bottomed pot. Let sit for at least 15 minutes, periodically tossing to coat and to dissolve the sugar (this process helps coax the juices out of the fruit). Place a small plate in the refrigerator to chill (you’ll use this later to test the consistency of the jam).
2. Cook the Fruit: Bring the fruit to a strong simmer over medium heat until the berries burst and the juices start to boil, about 15 minutes. Increase the heat to medium-high. Cook the jam, at first stirring occasionally with a wooden spoon or spatula, then more frequently as the juices thicken. Cook until most of the liquid has evaporated and the fruit has begun to break down, 40 – 50 minutes. How much it breaks down will depend on the fruit’s type and ripeness: for example, strawberries are likely to retain more of their shape, while raspberries will break down almost entirely. As the jam cooks, the liquid will reduce, the sugars thicken and the natural pectins activate. You’ll notice the liquid go from a rapid, rolling boil with smaller bubbles to a slow, thick, tar-like boil with larger bubbles: This is the stage at which it’s most important to stir constantly along the bottom of the pot to prevent scorching and sticking (sugar is heavier than water and will concentrate there, increa
3. Add Juice: Once the jam reaches a slow, thick boil, add lemon / lime / orange juice and continue to cook, stirring constantly until the jam returns to its previous consistency (before you added the juice), about another 5 minutes. To test the consistency, spoon a bit of jam onto the chilled plate, return it to the refrigerator and chill for 2 minutes. Drag your finger through it: it should hold its shape on either side without appearing watery or runny. If it’s not there yet, cook a few minutes more (note: some fruit, like strawberries, contain more water and less natural pectin than other fruit, like raspberries. This means the jam will never be quite as thick or gelled, but it will still be delicious).
4. Transfer to Jar: Once jam has reached the right consistency, remove from the heat. Add jam to an 8-ounce canning / mason jar or two 4-ounce jars and store in the refrigerator.

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