Triple Berry Jam .....
Inside the box of pectin
Cooking Instructions
- 1
Bring boiling water canner half full with water, to a simmer.
- 2
Pour boiling water over flat lids in a sausepan off the heat. Let stand in hot water until ready to use. Drain well before using. Prepare fruit. Crush one layer at a time.Using a potato masher. ( I used Strawberries , red raspberries & blueberries) You should get 8 cups crushed. .
- 3
Measure exact amount of sugar in separate bowl. Set aside. Stir in 1 box pectin into fruit in a sausepan. Bring mixture to a full boil. ( A boil that does not Stop when stirred) .On high heat. Stirring constantly. Stir in sugar quickly. Return to a full boil.Boil exactly 1 minute. Remove from heat. Skim off any foam.
- 4
Ladel quickly into prepares jars to with 1/8" of tops.Wipe jar rims & threads. Cover with 2 piece lids. Screw bands tightly. Place jars into canner. Water must cover 1 -2 ". Add boiling water if needed. Cover bring water to a gentle boil. Process jams 10 minutes.. Remove jars to cool. Let stand 24 hours at room temperature. Check seals by pressing in the middle of lid with finger. ( If the lid springs back it is not sealed & refrigeration is necessary).. I got 12 half pint jelly jars. ..
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Raspberry Jam Raspberry Jam
I started growing raspberries and blackberries last year. This is the first jam I've ever made and I am addicted to its deliciousness.The fragrance and flavor is great if you use granulated sugar. I usually use lemon juice. I used citric acid once because I read in a book that it really brings out the savory flavor of the fruit, but I couldn't really tell any difference. (Apparently you can substitute lemon juice for kiwi or fig) You should use a pot that can withstand acidity, such as an enameled or stainless steel pot (thought enameled is best). This is quite sweet and sour, so if you want a sweeter jam, taste it in Step 4 and adjust the amount of sugar. Recipe by Genpokin
-
-
Blackberry Jam Blackberry Jam
There are blackberries that grow in my backyard every year and I wanted to eat them somehow, so I turned them into a jar of jam.Don't blend too much or crush the seeds. The hard, little seeds can leave a taste in your mouth, so strain the berries to remove them as much as possible.I rarely see blackberries being sold in supermarkets here where I live, but you can easily grow your own outside on the balcony. They have sharp thorns, but they will grow into such sweet berries. Recipe by cafe-cafe. -
Blueberry Jam Blueberry Jam
190901 - First attempt for blueberry jam. Jam is not runny and consistency is good. Not sweet enough. May try increasing amount of honey next time.Reference recipe:https://www.allrecipes.com/recipe/239514/easy-small-batch-blueberry-jam/
-
Brad's strawberry rhubarb jam Brad's strawberry rhubarb jam
This recipe will only work with the same pectin that I will picture below. If you use different pectin, follow the instructions that come with it. Sugar, fruit, acid levels are very important. Each pectin requires something a little different.
-
-
-
Mulberry Jam Mulberry Jam
I came up with this recipe after 9 years of experimentation. I wonder if the mulberry tree in the courtyard of my alma mater is still bearing fruit.Since snipping off the stems does not remove the part that is inside the berry, I've discovered this method. Since the berries are separated from the stem, there's no need for a blender or food processor. Recipe by Iguanano egao -
Strawberry Jam Strawberry Jam
For ripe strawberries that you can no longer eat,, Mottai-nai!Good with pancakes, yogurt, waffles ... As you like ;-)
-
Strawberry Jam Strawberry Jam
For children to remember.Since the jam thickens as it cools, if you boil it down exactly to your ideal consistency, it will become too thick. Stop just before it reaches the ideal thickness. Recipe by cafe-cafe -
-
More Recipes
Comments