Best 4 Preserves Frozen Berries Strawberry Cherry Blueberry Recipes

HOW TO MAKE STRAWBERRY BLUEBERRY JAM RECIPE

Steps:

• Prepare your jars and lids by washing in hot soapy water. Check for cracks or chips and discard any damaged jars.
• Prepare a large hot water bath canning pot that is large enough to submerge all of your jars in at once. Fill Hot Water Bath canning pot half-full with water and add jars. Add more water if needed to allow for the water to be 2 inches over all the jars. Bring the water to to a boil then reduce the heat and allow the jars to sit in the simmering water.
• Wash the strawberries, drain well and stem. Slice and measure until you have 4 cups of sliced strawberries. Crush the strawberries in a large bowl and set aside.
• Place the blueberries in another bowl and crush, leaving some whole berries.
• Add the 7 cups of sugar to a large pot.
• Measure 4 cups of the crushed strawberries and 4 cups of crushed blueberries and pour the fruit into the pot with the sugar.
• Turn the heat on low and add the butter to the pot to help reduce the amount of foam that will form on the top of the pot.
• Stir to mix the sugar with the crushed berries.
• Once most of the sugar has dissolved increase the heat to high and bring to a full rolling boil (a boil that doesn't stop bubbling when stirred), stirring constantly to prevent scorching.
• Stir in pectin once heated to a full rolling boil. Return to a full rolling boil and boil for exactly 1 minute, stirring constantly.
• Remove the pot from heat and allow to settle for a few minutes.
• Skim off as much foam as possible with metal spoon and discard the foam.
• Remove one jar from the hot water bath canner and place upside down on a soft towel to drain for a few seconds. Carefully flip the jar right side up using a towel to protect your hands from the hot jar.
• Place the wide mouth funnel in the top of the warm jar and ladle the hot jam into the hot jar, filling to within 1/4 inch of the top. Wipe the jar rim and threads with a damp paper towel.
• Place a flat lid on top of the jar then screw a band on the jat just until finger tight. Place the filled jar on a folded towel as you continue to fill each of the jars with jam.
• Once all of the jars are filled with jam place them on an elevated rack in your hot water bath canner. Carefully lower rack and jars into canner. (Water must cover jars by at least 2 inches. Add boiling water to the pot to bring the level up, if needed.)
• Cover the pot; bring water to gentle boil and place a lid on the pot. Process the jam jars for 10 minutes. Carefully remove the jars from the hot water bath with a jar lifter and place upright on a towel to cool completely overnight.
• After the jars are cool, check seals by pressing the middle of the lid with a finger. (If lid springs back, lid is not sealed properly and the jam will not be able to be stored in a cabinet or pantry. You can refrigerate any jars that do not seal to eat immediately.

PRESERVES (FROZEN BERRIES) STRAWBERRY, CHERRY, BLUEBERRY

Steps:

• For the strawberry.
• roughly chop strawberries (this is easy with a processor or let strawberries sit at room temp for a few minutes to soften them and chop with a knife).
• mix all other ingredients and cook in a nonstick pan over meduim heat.
• stir frequently, cook at least 20 to 30 minutes. This will thicken as it cooks and a bit more after it cools. You will know when it is ready when it has greatly reduced and is thick. Patience.
• For the blueberry and Cherry.
• mix all ingredients and stir over meduim heat for 20 to 30 minutes. This will thicken as it cooks and a bit more after it cools. You will know when it is ready when it has greatly reduced and is thick.
• Each will produce about 2 cups of preserves and can be frozen or stored in the refrigerator for a couple weeks.

BLUEBERRY-CHERRY JAM

Steps:

• Measure berries, then crush.
• Pit and finely chop cherries then measure.
• Mix fruit into 8 qt pot.
• Add pectin to fruit in pot.
• Bring to a full boil over high heat.
• Add sugar and stir.
• Return to a boil and boil hard for 1 minute, stirring constantly.
• Remove from heat, skim off any foam and ladle into hot jars.
• Wipe jar rims and threads, top with two piece lids, tighten lids.
• Process for 10 minutes in hot water bath.

BLUEBERRY PRESERVES

Steps:

• Rinse the blueberries in cold water without soaking them.
• Place blueberries in preserving pan with the sugar and lemon juice. Bring to a simmer.
• Pour simmering mixture into a ceramic (or glass) bowl. Cover with parchment round and transfer to refrigerator. Refrigerate overnight.
• The next day, transfer mixture to a large pot and bring to a boil over high heat, stirring gently.
• Continue to cook over high heat for 5 to 10 minutes, stirring and skimming as necessary.
• Check set (mixture should reach 221 degrees).
• Pour the jam into sterilized jars, filling to the fill line. Repeat process with remaining jars. Put lids and rings on jars and tighten; do not overtighten. At this point, jam may be kept refrigerated up to 1 month.