Best Mixed Berry Jamno Pectin Recipes

No Pectin Jam (3 Ways) image

Provided by Sarah Bond

Time 30m

Number Of Ingredients 12

2 cups strawberries (400 g, fresh or frozen)
¼ cup sugar (56 g)
2 Tbsp orange juice + 1 Tbsp zest
2 cups blueberries (400 g, fresh or frozen)
¼ cup sugar (56 g)
2 Tbsp lemon juice + 1 Tbsp zest
2 cups cranberries (200 g, fresh or frozen)
½ cup sugar (112 g)
2 Tbsp orange juice + 1 Tbsp zest
2 cups raspberries (200 g, fresh or frozen)
½ cup sugar (112 g)
2 Tbsp orange juice + 1 Tbsp zest

Steps:

Cook: Combine berries, sugar, juice, and zest in a medium saucepan. Set over medium heat and cook, uncovered, until berries begin to soften. Use a potato masher or fork to mash the berries a bit, then increase heat to medium/high and let simmer (10 min for cranberries, 20-30 min for strawberries and blueberries).
Cool: Remove from heat and allow to cool (mixture will thicken as it cools).

Mixed Berry Jam image

Provided by mtilton

Time 1h

Yield 6 half pints, 91 serving(s)

Number Of Ingredients 7

Steps:

In a large pan, combine berries with sugar.
Crush berries with a potato masher.
Add lemon juice and lemon rind.
Bring to a boil, skimming off any foam that forms.
Cook at a full boil until jam thickens, approximately 30 minutes (jelling point is 221F).
While the berries are cooking, sterilize your jars and heat the seals in a pan of hot water.
Pour jam into hot jars; wipe rims, place seals and screw on bands fingertip-tight.
Process in a boiling water bath for five minutes; remove to a protected countertop and let cool, undisturbed for 24 hours.
If any of the lids have not sealed, either re-process or store in the refrigerator and use those jars first.

Mixed Berry Jam(No Pectin) image

Provided by Runa G.

Categories Breakfast

Time 28m

Yield 10 serving(s)

Number Of Ingredients 3

brown sugar, 50gms (depends on your taste)
mixed berries like strawberry, blueberries, cranberries, etc 500 gms
lemon juice, 10ml

Steps:

Steralize and dry a glass jar with a lid(approx 350gms capacity).
Wash and blend berries into. A smooth liquid using a blender.
Keep sugar and fresh lemon juice ready for use before you start.
Seive the liquid into a thick bottom cooking pot or pan to get rid of seeds if.
Keep on medium flame to start the cooking process.Stir in the sugar and lemon juice into the liquid and mix well. Keep stirring occasionally.
Check for sweetness and adjust accordingly. A frothy layer while cooking the jam is common and can be ignored.
Check with a steel or wooden spoon if the jam is thick enough. Incase if runny, you need to cook further.
Transfer the hot jam into the glass jar and close the lid tightly and allow it to rest in a cool and dry place till it's set.
Ideally 350gms of jam can be easily obtained from a mix of berries amounting to 500 gms within 25 minutes.
This jam can stay good for 6 months and can be stored out in a cool place, however storing it in a refrigerator is an option too.