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Full Online Book HomeLearning KitchenJams And Jellies - Triple Berry Jam
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Jams And Jellies - Triple Berry Jam Post by :madonnafra Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1588

Click below to download : Jams And Jellies - Triple Berry Jam (Format : PDF)

Jams And Jellies - Triple Berry Jam

5 cups prepared fruit (about 3 pints fully ripe strawberries, 1 1/2 pts. fully ripe red raspberries, 1 pint fully ripe blackberries
7 cups sugar
1 box SURE-JELL fruit pectin
1/2 teaspoon butter


Stem and thoroughly crush strawberries, one layer at a time. Measure 2 1/2 cups into a 6 to 8 quart saucepot.

Thoroughly crush raspberries, one layer at a time. Measure 1 1/2 cups, add to saucepot.

Thoroughly crush blackberries, one layer at a time. Measure 1 cup and to saucepot.

Measure sugar into separate bowl.

Stir pectin into fruit in saucepot. Add butter. Place over high heat; bring to a full rolling boil, stirring constantly. Immediately stir in all sugar. Bring to a full rolling boil and boil 1 minute, stirring constantly. Remove from heat; skim off foam with metal spoon.

Ladle quickly into prepared jars, filling to within 1/8 inch. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Invert jars for 5 minutes, then turn upright. After jars cool, check seals. Or follow water bath method recommended by USDA.


Triple Berry Jam - Low sugar version

6 cups prepared fruit (about 3 pints fully ripe strawberries, 1 1/2 pts. fully ripe red raspberries, 1 pint fully ripe blackberries
4 1/2 cups sugar
1 box SURE-JELL LIGHT fruit pectin
1/2 teaspoon butter


Stem and thoroughly crush strawberries, one layer at a time. Measure 3 cups into a 6 to 8 quart saucepot.

Thoroughly crush raspberries, one layer at a time. Measure 1 1/2 cups, add to saucepot.

Thoroughly crush blackberries, one layer at a time. Measure 1 1/2 cups and to saucepot.

Measure sugar into separate bowl. Mix 1/4 cup sugar from measured amount with pectin in a small bowl.

Stir pectin-sugar mixture into fruit in saucepot. Add butter. Place over high heat; bring to a full rolling boil, stirring constantly. Immediately stir in all sugar. Bring to a full rolling boil and boil 1 minute, stirring constantly. Remove from heat; skim off foam with metal spoon.

Ladle quickly into prepared jars, filling to within 1/8 inch. Wipe jar rims and treads. Cover with two-piece lids. Screw bands tightly. Invert jars for 5 minutes, then turn upright. After jars cool, check seals. Or follow water bath method recommended by USDA.
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Jams And Jellies - Watermelon Jam Jams And Jellies - Watermelon Jam

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3 pounds watermelon 3 cups sugar Peel and seed the watermelon; dice the flesh. Put one layer of the watermelon into a bowl and add a layer of sugar; continue until all of the watermelon and sugar have been used. Cover the bowl and let it stand in a cool place for 4 hours. Place this mixture in a preserving kettle and cook over moderate heat, stirring frequently, until mixture is thick, about 45 to 50 minutes. Skim off foam with a metal spoon, if needed. Ladle into hot, sterilized jars and seal immediately with paraffin wax. Makes four half-pints
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2 c. thimbleberries 2 c. sugar Pick over berries. Do not wash. Mix with sugar; bring to a boil. Boil for 2 minutes. Pour into sterilized jars and seal at once.
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