Wednesday, July 23, 2014

Bumbleberry Jam


We quite enjoy throwing several kinds of berries together to make a pie or a crisp.  Why not combine a few varieties of berries to make bumbleberry jam?  I used blackberries, blueberries and raspberries...equal amounts of each...and we quite enjoyed the combo.
  • 6 cups berries, crushed with a potato masher or pulsed in the food processor or blender
  • 1/2 cup water
  • 4 cups sugar, divided
  • 1 box Certo Light pectin crystals  (If you prefer a runnier jam, use only half the package of pectin.)
  • 1 teaspoon butter, optional  (prevents jam from foaming)
  1. Place crushed berries and water in a large pot.  (Add water to berries when processing in blender.)
  2. Combine pectin crystals with 1/4 cup of the measured sugar.  Add to prepared fruit.
  3. Bring mixture to a boil over high heat, stirring with a long wooden spoon.
  4. Add remaining sugar and 1 teaspoon butter.
  5. Return to a hard boil; boil while stirring for one minute.
  6. Remove from  heat.  Stir for several minutes to prevent fruit from floating.
  7. Pour into warm sterilized jars* to 1/4" from top.
  8. Cover with lids and screw rings on tightly.
*Wash jars and lids in hot soapy water and rinse well. Sterilize jars, lids and rings by placing in a large baking pan and placing in oven at 225ºF for 10 minutes. Keep warm until filling time.  By using warm jars and hot lids, the jam jars will seal without processing in a hot water bath. (According to the Kraft Certo guidelines.)  Cooked jams and jellies can be stored on the shelf unopened for 6 to 8 months.



Triple berry preserves on a thick slice of fresh bread is a delightful combo!

6 comments:

  1. I never knew I could make the jam without a boiling water bath. Thank you so much for this tip. I don't have a canning pot or any of the utensils and always thought I couldn't can because of that. Silly but true. I am looking forward to making this recipe.

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  2. Goodness, bumbleberry is one of my favourite pies and capturing this in a jam is lovely. Judy I must say...when it comes to preserves I was taught exactly this...hot contents into hot/sterilized jars and lids provides a perfect seal every time without processing in a hot water bath. I have made my preserves this way since I stepped into the kitchen. Was really happy to see that Kraft Certo approves. I've yet to have a jar that did not seal, nor perish. Wonderful post :)

    Blessings to All,
    Anna (Toronto)

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  3. What is the yield of this recipe?

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  4. Thank you, thank you, thank you! I had no idea you could do this without water bath canning. I am down to one small burner that works! LOL! And it takes half a day to get my big pot to a boil...Ha! Ha! I know, I need a new stove for sure and I'm a "cooker"....always in the kitchen. I have some blackberries I need to do something with before they spoil. Awesome information...Again, thank you!

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  5. No lemon juice or citrus. I had always been told that citric acid is what gets the pectin to gel ?

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  6. Hi Judy
    Just wanted to say that I made this jam and it is my new favourite. I had to make a second batch just to make sure I had enough till next summer. Thanks for sharing.
    Ursula

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