This Strawberry Rhubarb Freezer Jam is a simple and easy homemade jam

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Bring to a boil then add the sugars and lemon juice. Reduce the heat and stir the mixture until the sugar dissolves. Bring back to a boil again. Add 1 packet of liquid pectin and continue to stir often. Put on simmer and leave it to thicken up a bit. In the meantime, sterilize your jars in a large pot on the stove.

Mulberry jam recipe a simple, quick and delicious recipe Recipe

1. Raspberry Blackberry Freezer Jam. Bring bright, fruity flavors to your day with this berry delightful raspberry blackberry freezer jam! It's a luscious blend of ripe raspberries and juicy blackberries mixed with Sure-Jell. This hearty jam boasts a vibrant medley of sweet and tart flavors.

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Put in a jelly cloth or bag, or strain through several layers of damp cheese cloth. Squeeze out the juice. 2. Measure 3 cups of juice into an 8 liter / 8 quart saucepan. 3. Add the lemon juice and sugar, and mix well. 4. Put over high heat and bring to a boil, stirring constantly.

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Take 1/2 cup of the prepared sugar and the package of pectin and stir into the juice. Bring the mixture to a full rolling boil over high heat. Stir in the remaining sugar and return to a hard boil for exactly 1 minute, stirring the entire time. Remove from heat and skim off foam with a metal spoon.

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Put 2 pounds (900 grams) fresh or frozen mulberries, 6 cups (1.35 kilograms) granulated sugar, and 1/2 cup (120 milliliters) freshly squeezed lemon juice into a large, non-reactive pot. Don't use aluminum or non-enameled cast iron as these can create off colors and flavors in your jam; stainless steel or enameled cast iron is fine.

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Add the liquid pectin and boil for 1 minute stirring constantly. Remove from the heat and skim off any foam. Let cool a few minutes then ladle into freezer containers leaving about 1/2″ headspace. Place into the refrigerator, uncovered, to cool for about 15 minutes. Cover and freeze for up to one year.

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Mulberry Jam Recipe. Measure sugar into large bowl. In large pot (at least 6 quarts), combine crushed berries, lemon juice and Sure-Jell. Bring to a boil, stirring constantly. Add sugar all at once, then add butter (this helps to reduce foaming); stirring constantly, bring back to a full boil. Boil 1 minute, remove from heat.

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Directions. Mix mulberries and 1 tablespoon water in a large pot; bring to a boil. Reduce heat, cover pot, and simmer, stirring frequently, until berries are softened, 15 to 20 minutes. Mash berries using a potato masher. Combine 2 cups water, sugar, strawberry-flavored gelatin, and pectin in a bowl; stir until gelatin is dissolved.

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2. Clean the mulberries, removing stems if necessary. 3. Combine the mulberries, sugar, and salt in a heavy-bottomed large pot. Place the pot over low heat, dissolving the sugar. 4. Increase to a medium heat, bring to a full rolling boil while stirring and mashing fruit with a potato masher or fork. 5.

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Step 5 - Cook the mulberries for 10 minutes. Heat the mulberries in a covered pot and simmer 10 minutes. This helps loosen the juices and fruit from the seeds. If you want seedless jam, (the seeds aren't very tasty) run the crushed berries through a Foley food mill (at right). They cost about $30.

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Mash fruit mixture for a rustic jam (or puree in a blender until smooth). 8. Strain part (or all) of the fruit mixture to discard seeds (if desired). 9. Prepare clean, empty jars by boiling in a pot of water for 10 minutes before filling. 10. Add pectin into the mulberry mixture and whisk well. 11.

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After your berries have cooked down, ladle the jam into hot jars, leaving 1/4-inch headspace. Wipe the rims of your jars with a clean, damp cloth or paper towel, then put on the lids, being careful to get the rings tight, but not overtight. Place carefully in your canner. Once the water boils, begin the processing time.

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Step 1 - Add the washed berries, honey and orange juice to a sauce pan. Step 2 - Simmer over medium low heat, about 20 minutes, stirring occasionally. You want the mixture bubbling and moving, but not boiling over. Allow to cool 5 minutes. Step 3 - Transfer the mixture to a blender and blend until smooth.

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Heat it over medium heat and crush the berries to squish out the juice. Bring it to a boil then add the sugar and lemon juice. Reduce the heat and stir the mixture until the sugar dissolves. Bring it back up to the boil for a few minutes and then bottle and seal the jam.

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Place the pot with the mulberry mixture over high heat and cook, stirring frequently, until the mixture reaches the gel point . Ladle the jam into the sterilized jars, leaving 1/2-inch head space between the surface of the jam and the rims of the jars. Wipe off the rims of the jars with a clean, damp cloth or paper towel.

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Set to dry. (If you will be canning the jam in a water bath canner, prepare for the canning now.) In a 2 quart saucepan, mix all ingredients together. Turn the heat to medium and stir occasionally until the sugar melts and the berries begin to soften. Using a potato masher, mash berries to desired consistency.