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Blackberry (Boysenberry) Jam Recipes

Jams

 
Blackberry Jam 1
Ingredients:

9 cups crushed berries
6 cups sugar
Cooking Instructions:
Combine berries and sugar. Bring slowly to a boil, stirring occasionally until sugar dissolves. Cook rapidly until the jam reaches setting point. As mixture thickens, stir frequently to prevent sticking. Remove any scum from the surface. Pour hot jam immediately into sterile, hot jars, leaving ¼-inch headspace. Seal well.
Blackberry Jam 2
Ingredients:

4 cups crushed blackberries (about 1-1/2 quarts whole berries)
2 tablespoons lemon juice
1 box (1-3/4 or 2 ounces) powdered pectin
6 cups sugar
Cooking Instructions:
Wash 6 half-pint jars. Keep hot until needed. Prepare lids as manufacturer directs. In large, non-aluminum pot, combine the crushed berries, lemon juice and pectin. Bring to a full rolling boil over high heat, stirring constantly. Quickly add sugar, still stirring. Return to a full rolling boil that cannot be stirred down; then boil, stirring, for 1 minute. (If using a 2-ounce box of pectin, boil for 2 minutes.) Remove from heat and skim off any foam. If preparing jam for the pantry, ladle into one hot jar at a time, leaving 1/4-inch headspace. Wipe jar rims with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling water bath for 10 minutes (15 minutes at 1,000 to 6,000 feet; 20 minutes above 6,000 feet). If preparing for freezer or refrigerator, ladle the jam into clean jars (or freezer containers, leaving 1/2-inch headspace); apply lids. Let stand for 12 to 24 hours at room temperature; freeze or refrigerate.
Blackberry Jam 3
Ingredients:

6  lb. blackberries
1/4 pint water
Rind and juice of 2 lemons
6  lb. sugar
Cooking Instructions:
Put the cleaned fruit, the water and lemon rind and juice in the pan.  Simmer until the fruit is soft.  Stir in the sugar and boil rapidly until setting point is reached. Remove from the heat, skim, pot, cover and label.
Blackberry Jam 4
Ingredients:

6 cups crushed blackberries
1 package powdered pectin
8 1/2 cups sugar
Cooking Instructions:
Put measured crushed berries in a pot. Add pectin and stir well. Place on high heat and stir constantly bringing quickly to a full boil with bubbles over the entire surface. Add sugar, continue stirring and heat again to a full bubbling boil. Boil hard for 1 minute, stirring constantly. Remove from heat and skim. Fill and seal containers. Process 5 minutes in boiling water bath.
Blackberry Jam 5
Ingredients:

3 c. mashed or sieved blackberries
5 1/2 c. sugar
1 box powdered fruit pectin
1 c. water
Cooking Instructions:
Mix the berries and sugar in a bowl; let stand 20 minutes, stirring occasionally. Blend the pectin and water in a large saucepan; bring to boiling and boil rapidly 1 minute, stirring constantly. Remove from heat; add the berry-sugar mixture and stir about 2 minutes. Ladle into clean hot jars, cover, and let stand 24-48 minutes, or until the jam is "set". Store, tightly covered, in freezer. Jam will keep several weeks in refrigerator.
Blackberry Jam 6
Ingredients:

5 c. prepared blackberries (about 2 qt. boxes)
7 c. sugar
1 pkg. fruit pectin
Cooking Instructions:
To prepare fruit: Sort, wash fully ripe berries, remove any stems or caps and crush berries one layer at a time. Sieve half the pulp to remove some of the seeds.
Spiced Blackberry Jam
Ingredients:

4 c. fresh or frozen unsweetened blackberries, thawed
1/4 c. lemon juice
4 1/2 c. sugar
1 1/2 tsp. grated lemon peel
1/4 tsp. cinnamon
Cooking Instructions:
In heavy 4 quart pan, combine berries and lemon juice. Bring to boiling over medium high heat, stirring often. Stir in sugar, lemon peel and cinnamon. Return to boiling, stirring to dissolve sugar. Reduce heat to medium and boil gently until temperature reaches 220 degrees as registered by a candy or jelly thermometer (about 15 minutes) stirring often. Remove from heat. Stir jam and skim off foam. Ladle jam into hot sterilized 1/2 pint jars, leaving 1/4 inch head space. Place a piece of cinnamon stick on top of each jar. Seal with canning lids. Cool upright on rack. Store in cool, dry dark place.
Boysenberry Jam 1
Ingredients:

9 cups crushed berries
6 cups sugar
Cooking Instructions:
Combine berries and sugar. Bring slowly to a boil, stirring occasionally until sugar dissolves. Cook rapidly until the jam reaches setting point. As mixture thickens, stir frequently to prevent sticking. Remove any scum from the surface. Pour hot jam immediately into sterile, hot jars, leaving ¼-inch headspace. Seal well.
Boysenberry Jam 2
Ingredients:

12 cup Boysenberries (6 pints)
3 cup Sugar
1 1/3 cup Homemade pectin
2 tbl Fresh lemon juice
Cooking Instructions:
Pick over the Boysenberries for any leaves or unusable fruit. There should be 3 packed quarts. Combine with the sugar in a large bowl and let stand at room temperature for 6 hours or overnight in the refrigerator. Stir occasionally. Stir together the Boysenberry mixture, pectin, and lemon juice in a large shallow nonreactive preserving pan and place over high heat. Bring to a full boil, skimm off foam, then lower heat to medium. Stir often so the bottom does not burn. When the jam is sufficiently thickened, the bubbles on top will become smaller and the jam will look like bubbling tar. This takes approximately 20 minutes, depending on the size of the pan. If the jam is still too liquid, continue cooking for 5 minutes more and test again. Turn off the heat and remove a tablespoon of jam to a small plate to test. Chill in the freezer for 5 minutes. If the jam is the consistency desired, turn the heat to low while ladling the jam into hot sterilized jars. Wipe rims clean with a damp towel. Seal with new lids and metal rings. Process in a hot-water bath for 5 minutes. Remove, cool, check seals, label and store.
Boysenberry Jam 3
Ingredients:

5 cup Berries, crushed
7 cup Sugar
1 box Pectin, fruit
1/2 tsp Butter
Cooking Instructions:
Boil jars on rack in large pot filled with water 10 minutes. Place flat lids in saucepan with water. Bring to boil; remove from heat. Let stand in hot water until ready to fill. Drain well. Crush berries, sieve half the pulp to remove some seeds if desired. Combine berries, butter and frui pectin in 8 quart pot. Bring mixture to full rolling boil over high heat, stirring constantly. Quickly add sugar to fruit mixture. Bring to full rolling boil and boil 1 minute, stirring constantly. Remove from heat. Skim off any foam. Fill all jars quickly to 1/8" of tops. Wipe jar rims. Cover quickly with flat lids. Screw bands tightly. Invert jars for 5 minutes, then turn upright. After 1 hour check seals or use water bath method.
Boysenberry Jam 4
Ingredients:

500 g boysenberries, fresh
1 1/2 cup sugar (caster)
1 tbl lemon juice
Cooking Instructions:
Place fruit and lemon juice in pan and crush with a potato masher, bring to the boil, simmer 10 minutes, stirring regularly. Add sugar and simmer a further 5-10 minutes or until jam has sufficiently thickened. To test: Remove a tsp of liquid from the jam and place on a plate, allow to cool. If a skin forms and jam holds its shape it is ready. Pour into sterilised jars and seal. Keeps for 3-4 months. Ensure storage jars are well sterilised.
Boysenberry Jam 5
Ingredients:

10 cup Boysenberries
1/4 cup Lemon juice
6 cup Granulated sugar
Cooking Instructions:
Pour half of the boysenberries into saucepan; cover and cook over low heat for about 10 minutes or just until softened. Crush and press through sieve or food mill equipped with fine disc. In large heavy saucepan, combine boysenberry puree with remaining boysenberries. Crush; stir in lemon juice and sugar. Bring to full rolling boil over high heat and boil vigorously, stirring frequently, for 10 to 12 minutes or until jam sets. Remove from heat; skim off foam. Stir for 2 to 5 minutes to suspend berries throughout jam. Fill and seal jars.
Boysenberry Jam 6
Ingredients:

2lb boysenberries
1⁄2c water
2T lemon juice
1 1⁄2c sugar
1 1⁄2T raspberry eau de vie
Cooking Instructions:
Combine boysenberries with water in a heavy, nonreactive 5-quart pan. Cover and bring to a boil. Uncover and simmer for 10 minutes. Add lemon juice, then begin adding sugar 1/2 cup at a time, allowing the mixture to return to a boil before adding more. Continue to cook the jam over medium-low heat for another 12-15 minutes, stirring frequently. The liquids will reduce, the jam will thicken, and the temperature will rise to 204 degrees. Add the eau de vie and cook another minute. Off heat, pour jam into hot, sterilized jars to within 1/4 inch of the lips. Wipe the rims clean, attach new lids, and screw the caps on tightly. Invert the jars briefly for a quick vacuum seal, or process them in a boiling water bath, submerged by 1 inch, for 10 minutes.
Apple and Blackberry Jam
Ingredients:

1 kg /2.2 lb Blackberries
360 ml/12 fl.oz. Water
375 g/13 oz Cooking Apples, peeled and thinly  Sliced
1.3 kg/3 lb Granulated Sugar
Cooking Instructions:
Prepare the jars. Place the blackberries and half of the water in a saucepan, bring to the boil then reduce the heat and simmer until tender. Meanwhile, place the apples and the rest of water into another very large saucepan, bring to the boil then reduce the heat and simmer until soft. Add the blackberries to the cooked apple together with the sugar, and cook over a low heat, stirring constantly, until the sugar has dissolved. Bring to the boil and continue to boil for 15 minutes. Test for a set. Remove from the heat and stand for 10 minutes. Ladle jam into hot jars, cover and label.
Apple-Blackberry Jam (no Sugar)
Ingredients:

3 Granny Smith or other firm, tart apples (1 1/4 lb.)
1 can (12 oz.) unsweetened apple juice concentrate
1 lb. blackberries
2 sprigs of fresh bruised mint, optional
Cooking Instructions:
Peel, quarter and core apples. Dice them coarsely and combine in a 4 quart saucepan with the apple juice concentrate. Bring juice to a boil. Turn heat to simmer, cover and cook for 10 minutes. Add blackberries. Return the heat to simmer, cover and cook for 5 minutes. Uncover the pot. Turn heat up to medium high and reduce the liquids. Cook until a spoon drawn across the bottom of the pan causes a hissing sound. This will happen within 10 minutes. Remove jam from the heat. Crush the mint and add to the hot jam. Steep for 5 minutes or until the mint scant is noticeable. Remove mint and spoon the jam into hot, sterilized jars and screw clean caps on tightly. Process in a boiling water bath (with water covering the jars 1 inch over the tops) for 10 minutes.
Blackberry and Apple Jam 1
Ingredients:

2 lbs. cooking apples
2/3 c. water
1/2 c. lemon juice
2 lbs. blackberries
4 lbs. sugar
Cooking Instructions:
Peel, core and slice apples. Put apples in saucepan with water and lemon juice, simmer about 10 minutes until tender. Add the blackberries and sugar and cook, stirring constantly, over low heat until sugar is dissolved. Bring to a boil and boil rapidly until the setting point is reached. Pour into warm sterilized jars and seal immediately.
Blackberry and Apple Jam 2
Ingredients:

1 k (1 lb 3 oz) of blackberries
350 g (12 oz) of apples (eating apples, windfalls are fine)
Water
White granulated sugar
Cooking Instructions:
Core and roughly chop the apples (skin on). Put the apples, cores and blackberries in a large preservaing pan or large heavy bottomed saucepan. Add just enough water to cover and simmer until soft. Sieve the softened fruit and weigh the pulp. Add 450g (1lb) of sugar for each 450 g (1 lb) of sieved pulp. Put pulp and sugar into a large heavy bottomed saucepan (or preserving pan) and heat very gently until the sugar has dissolved. Bring the jam to the boil and continue to boil very rapidly for about 8-10 minutes until the jam reaches setting point. When the jam has set, carefully pour into warm, sterilised jars, using a ladle or small jug. Cover the jars with tight fitting screw-top lids, or waxed disks and cellophane pot covers. Label when cold and store in a cool, dark place, away from damp.
Blackberry and Apple Jam 3
Ingredients:
8 lbs blackberries
4 lbs apples
12 lbs sugar
Cooking Instructions:
Peel and core the apples, removing any bad parts. Cut the apples into rough slices. Float the blackberries in cold water to remove dust and debris, then remove any remaining stalks and unpleasant looking berries. If you are squemish, check for tiny maggots. Place the apple slices and blackberries into a preserving pan. Add the sugar and slowly heat the pan, stirring all the time. When the sugar is dissolved and the pan contains a liquid rather than dry fruit chunks, bring the pan to the boil. Continue boiling the jam, and removing any scum that appears on the surface. When a sample of jam sets, pour the jam into prepared jars.
Blackberry Blueberry Skillet Jam
Ingredients:
2 c Blackberries, crushed
2 c Blueberries, crushed
2 tb Powdered fruit pectin
1/2 ts Margarine or butter
3/4 c Sugar
Cooking Instructions:
In a bowl, press half of crushed blackberries through medium mesh sieve to remove seeds. Discard seeds. In 12-inch skillet, stir together blueberries, sieved and crushed blackberries, pectin and margarine or butter. Heat over medium-high heat, stirring constantly, until mixture boils. Stir in sugar; heat to boiling. Boil 1 minute; remove skillet from heat. Pour jam into two 1/2-pint jars with tight fitting lids. Cover and refrigerate until jam is set, about 6 hours. Keep jam refrigerated and use within 3 weeks.
 

Jams

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