Raspberry, Blackberry Strawberry with Cinnamon Jam

This is a Very Berry Jam like pie in a jar. The Strawberry, Blackberry and Raspberry combo is so delicious. I have made combo Jams prior to this one. I have a Every Berry even Cherry I made when I got a shipment of cherries from Washington.





Ingredients - 8 to 10 half pint jars

3 cups strawberry
2 cups raspberry
3 cups blackberry
1/4 cup lemon juice
1 tablespoon of ground cinnamon
2 cinnamon stick to simmer while cooking in batch (optional)
3 to 4 cups sugar

Have all you ingredients and equipment ready. Take you berries strawberry, blackberry and raspberry along with the lemon juice and cinnamon and cinnamon sticks.put them into your pot. Bring this up to a simmer and have it warm enough to do your smushing.






I use a potato smasher to accomplish my smuch. Sometimes I use my immersion blender. Never use an Immersion blender with strawberries they already have way to much air and you will loos the beaufiul Jam look.

Once you have gotten the right consistency you can add your sugar one cup at a time. Make sure you allow the sugar to dissipate between adding the next cup of sugar.






As I told you before I do not use pectin. I like to either use a natural pectin or let the jam heat up to a temperature of 223 degrees that will give you the perfect gel. Most of the Time!

Here is our Pot all smushed up and sugar ready. I do keep a lot of the fruit whole. I think there is nothing better than biting into a nice piece of fruit! Yum!






Well once you have your gel point shut off the stove and let it sit
 while you get your jars ready. It is time to get that jam into the jars. Take your warm jars out of the water-bath. Place them on a cloth covered counter next to your jam pot.

Fill each jar till it is 1/4 inch from the top rim of the jar. Once they are all filled wipe the rim of the jars with a clean cloth.


Tip --  I have sponges and cloth's I use only for canning that I wash separate and keep in a separate box. This way I know they are ready for canning and are clean once I start another canning project. 

Now, put the two piece top on and twist the top taunt.  Although they have said now you do not have to warm the lid portion with the seal I do. I have another post on that subject so let not get off topic. Something I do a lot!

Alrighty got all the seal and twist on place them into the water-bath for 12 minutes. Once they are done turn off the heat and remove the jar's. Place you jars on a cloth covered counter and let them cool for no less than 12 hours. Once cooled remove the twist clean you jars and label. Wa La More Yummy-ness



Disclaimer: This is not an all inclusive recipe for making jam. You should have a basic knowledge and understanding of the canning process before proceeding. Please consult your local Center for Home Preservation for additional information and available classes. 

Nectarine Raspberry Jam

Nectarine Raspberry Jam this will conclude our adventure in Washington Fruit this Nectarine Raspberry Jam really took me by surprise it turned out so well. The taste and the color compliment each other delightfully. Those nectarines from Washington were so beautiful I only wish I lived there during the season just to make more of this jam.

Ingredients for Nectarine Raspberry Jam

Makes app. 8 to 10 half pint jar

6 cups chopped nectarines

4 cups raspberry

2 cups granulated sugar

1/4 cups fresh lemon juice

Have all your equipment and supplies ready to work. Makes your job canning much easier.  

Clean and chop your nectarines. No need to peel the nectarine like apricots they will dissipate while cooking.

If any peels are left they are not noticed when eating. Remember we are jam maker this mean fruit will be in the jams !









 Once chopped put your nectarines and lemon juice into your pot. Turn the heat on to medium let it simmer while you stir and smush your fruit. Do not worry the juice from the nectarines and lemon will give you plenty of liquid. Take your time go to your Zen place.





Now add the raspberries to the mixture. They will smooch
and get all involved in the jam on their own. Add your sugar one cup at a time. Add each cup and take the time to stir and let it dissolve into the mixture. This is a beautiful combination of fruit. The taste and texture is great.





Once you  have incorporated the last cup of sugar get your jam up to a rolling boil. To get the right gel not using pectin you need to bring it up to a degrees of 223. You can just use a candy thermometer. Here is a link to help you know your Gel Point.




I not longer use pectin it took a long time and a lot of ups and down in the gel to finally get it. It was worth the time and effort my jam is full of fruit less sugar and darn delicious. Let us get this jam into the jars and give them a bath.


Fill you jars 1/2 inch from the rim of the jar. Wipe the rim clean and cap them. Give them a 12 minute water-bath. Once the bath is done turn off the heat and remove the jars carefully. Place them on a cloth covered counter and let them cool for 24 hours.

Once cooled remove the twist part of the top wash the jars dry label and store in a cool dry spot. They are good for up to one year. Once opened refrigerate.

Disclaimer: This is not an all inclusive recipe for making jam. You should have a basic knowledge and understanding of the canning process before proceeding. Please consult your local Center for Home Preservation for additional information and available classes.     

Raspberry Marmalade

This last year was a great year for lemon's. I have a freezer full of lemon juice, lemon zest and lemon sections for marmalade. I then purchased these beautiful local raspberries. Out here we are blessed with very good berry business's locally. 






* Put a teaspoon and small saucer into the freezer for the gel test later.

Ingredients

6/8 cups raspberries app 2/3 pounds
2 cup of lemon pulp
1 thinly sliced lemon
3/4 cup of water
3/4 cup of lemon juice
1/8 of a teaspoon of baking soda
3 cups of sugar
juice of one lemon about a 1/3 cup



This will yield you 8 to 10  8 oz. jars of jam. It is a good idea to have all your ingredients cut and measured out prior to starting. This makes the jam making process so much easier. First thing to do is get your lemon slices and put them into a small saucepan with the water and lemon juice. Bring it up to a slow simmer and add the baking soda and keep on low for approximately 15 minutes or until your peels have softened.

If you want to learn how to cut and section your citrus go here. It is so easy to do once you get the hang of it.  Please do not be to picky the bit of rind and pith you may miss will add to the flavor and texture. Marmalade = tangy





While your lemon peels are getting ready you can place your raspberries and lemon pulp into your pot. I use a Copper Pot because it gives the even amount of heat for my jam making. I do large batches and the heat is extremely important for me to get the gel.






At this time you can smush your raspberries to the consistence you want. Be aware that they do cook down a lot when the heat hit's them. I wait until all the ingredients are in then stir this gives it just the right amount. After all it is a good thing to get a nice big raspberry on your toast.








Now add in your peels liquid and all. Bring the ingredients up to a rolling boil while stirring.

Your jam will start to change color and consistency. Keep this jam going until it reaches a temperature of 220 to 222. This is the key to the gel point with no pectin. If like me you have been canning a while you can tell when the jam has gelled. But for any beginner please use the spoon test.





Ok the jam should be ready for the jars. Turn off the heat and get your jar's ready to fill. Skim the foam off the top.Why do you get a bit of foam? Well like strawberries they have a bit of foam here is the rest of the story on that foam!

 Fill the jars to 1/4 inch from the top. Wipe the rims clean and cap them putting the screw band taunt onto the top. Give the jar's a 10 minute water bath. Once done remove and let them cool completely. Once cooled remove the bands, wipe clean and store in a cool dry spot. Label and date.












This is a Beautiful Jam !













Disclaimer: This is not an all inclusive recipe for making jam. You should have a basic knowledge and understanding of the canning process before proceeding. Please consult your local Agricultural Extension Service for additional information and available classes.

Very Berry with Cherry

This is so Berry Good there is not a berry I did not add and the taste is so so deep. So here it is and it is simple this is especially great at the end of the season when you have so many different berries yet not enough for a full bath of one type. Now that I think about it it is the first time I have used cherries! Wow!

 

 

Ingredients

2 cups of blueberries
1 cup of blackberry
1 cup of boysenberry
1 cup of strawberries
1 1/2 cup of cherries
2 tablespoon's lemon zest
3cups of sugar
Juice from 1 lemon




Combine all your berries into a large pot and bring them to a slow simmer. You have the choice to crushed them with a potato masher or leave them whole. I added the lemon zest and continued the simmer. Then the juice from the one lemon. I let this simmer together for 20 minutes on low and stir regularly. You will begin to see it start to gel as you cook   and add your sugar .




Once it is well simmered  add 3 cups of sugar and bring it up to a hard boil one you cannot stir down. Keep stirring it or it will burn. Remember to get the right gel point you must keep your jam going until you reach a temperature of 222 degree's on a candy thermometer. Once you have a foamy top and bubbly deliciousness take it off the heat and skim the foam off the top.


Ladle into warm 1/2 pint jelly jars till 1/4" from the top of the jar. Wipe your jars clean and cap and water bath them for 12 minutes.

Make sure you label your jars with the jam and date canned.




Now I am going to figure out what the heck to do with the ton of tinny little cherry tomatoes Pa brought home! Love that Man !






Disclaimer: This is not an all inclusive recipe for making jam. You should have a basic knowledge and understanding of the canning process before proceeding. Please consult your local Center for Home Preservation for additional information and available classes.