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Jam! (Various Berries)

Jam! (Various Berries)

Three Quick-Berry Jams

These are small-batch jams, meant for quick eating, not long-term keeping (although any of the three will last at least several weeks under refrigeration). Keep them in mind after your next trip to the pick-your-own farm or farmers’ market.

 

Blueberry Jam (makes 3 to 3 ½ cups):

Two 1-pint baskets blueberries (about 5 cups)

2 ½ cups sugar

Juice of 1 lemon (and the finely grated zest of the lemon too, if you like)

¼ teaspoon ground cinnamon (optional but delicious)

 

Raspberry Jam (makes about 1 ½ cups):

Two ½-pint baskets raspberries (about 2 1/2  cups)

1 1/2 cups sugar

Juice of ½ lemon

1 ½ teaspoons orange liqueur (optional)

 

Blackberry Jam (makes about 1 ½ cups:

Two ½-pint baskets blackberries (about 2 ½ cups)

1 ½ cups sugar

Juice of ½ lemon

1 ½ teaspoons orange liqueur (optional)

 

Blueberry Jam:

Fit the stirring blade into the work bowl. Layer the blueberries and sugar into the bowl. Top with the lemon juice (and zest, if using) and the cinnamon, if using. Blend on speed 3 for 4 minutes. Let stand in the bowl for 30 minutes to 1 hour.

Set at Steam Setting on speed 3 for  minutes. Lower the heat to 100C 10 minutes into cooking. Pour into heatproof jars and cool completely before covering and refrigerating.

 

 

Raspberry Jam:

Fit the stirring blade into the work bowl. Layer the raspberries and sugar into the bowl. Top with the lemon juice and orange liqueur, if using. Blend on speed 3 for 4 minutes. Let stand in the bowl for 30 minutes to 1 hour.

Set at Steam Setting on speed 3 for 25 minutes. Lower the heat to 100C 10 minutes into cooking. Pour into heatproof jars and cool completely before covering and refrigerating. Use the gel or temperature test below and add 5 minutes of cooking at 100C on speed 3 if necessary

 

Strawberry “Spoon” Jam: Use the same ingredients, proportions and timing as for the raspberry jam. Note that this jam will not set up as firm and be spreadable like the others. It is, however, perfect for spooning onto pancakes, waffles and scones. Or try it layered in with the rice pudding on page 00 in parfait glasses for dessert.

 

 

A Few Quick-Jelly Pointers:

·       Pick over all the berries (especially if you picked them yourself) for any stems, bits of leaves, etc. Rinse them very briefly under gently running cold water and spread them out on a paper towel-lined baking sheet to dry.

·       If you have an instant-read thermometer, you can double check that the jam is going to ready to put into jars. As long as the temperature reaches 220 F, you can be sure the jam will set. Don’t exceed 224F or the finished jam will be stiff, not spoonable.

·       Another way to test the gel-ability of the jam is too spoon a small amount of hot jam on to a plate and let it cool to room temperature. Tilt the plate; if the jam is ready, it should stay pretty much in place with very little running.

·       Canning jars, because they are heatproof and have tight, screw-on lids are perfect for pouring the hot jam into and for storing.

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