BLUEBERRY JAM, RASPBERRY JAM & PEACH JAM

                             

Raspberries and blackberries are not a common sight in India. No prizes for guessing how this recipe finds place in my blog! Yep, we are holidaying in the US visiting our sons. This recipe is for all my friends residing in the West. Trust me, you'll love trying this simple recipe for yummy 'berry' jam. Your thanks will be credited along with mine to my son's account.

When we landed in Salt Lake City, my son was excited to take us for berry-picking. They had made a previous round and he had donned the chef's apron and made raspberry and black berry jam with freshly plucked berries. It had turned out yummy of course but the more interesting fact was that it was not laborious but exciting as it was a family venture! Little wonder that he was waiting for the weekend for raspberry and blackberry picking at a farm, an hour's drive from home. We got to pluck luscious peaches too. It being September, strawberry season was unfortunately over!

Family berry-picking .....

                                     

Right from 70 year old grandpa to 2 plus grand daughter, everyone enjoyed plucking the biggest and juiciest berries. We paid for them, gobbled quite a few and still had plenty for the 'jam program'. My son called himself the best 'jammer' and started on the mission soon after reaching home. And I was the eager onlooker - for once!

It was nice to watch him at it - so meticulously and methodically going about it step-by-step, enjoying every minute of the mission which was a pleasurable experience as it turned out to be a family affair with even the littlest member pitching in!
                                  

RASPBERRY JAM

Raspberries are a very delicate berry variety. The dark red ones are very sweet. I prefer the bright red / orange-red ones which have a bit of sourness to it. When you are plucking for jam-making, you can include the slightly sour ones too for enhanced taste. The same applies if you are buying from a store.

Ingredients                     

1. Washed and fully drained raspberries – 5 cups (on crushing it measures 2 3/4 cups)
2. Sugar – 2 3/4 cups
3. Lime juice – 1 tbsp                                    

Method

1. Measure out 5 cups of washed and fairly dried raspberries.
2. Crush them gently with a potato masher – anyway you won’t end up with chunks as raspberries are very small and delicate and will get mashed at the end of the jamming process. Measure this - it will be around 2 3/4 cups.
3. Place them in a large heavy-bottomed pan and heat on medium heat, stirring in between.
4. Add 1 tbsp of lime juice.
5. Once it starts boiling, allow it to boil for 2 minutes, stirring all the time.
6. Add sugar and continue to heat, as you keep stirring.
7. Continue to boil for 2 minutes.
8. Remove from the stove – it will not be very thick – it will thicken on cooling.
9. Test for the right consistency by pouring out a spoonful on a plate and allowing it to cool. If it is not thick enough, heat it for a few more minutes till it is a bit thick and shiny.
10. Allow it to cool.
11. Store in clean, dry bottles in the fridge.

Juicy raspberries ready to be 'jammed' ....

a gentle mash ...

                                         

Boiled and sugar added ....

The final boil .....

                           

Check the consistency ....

The jam is ready

                                                   

All bottled and ready to be refrigerated .....

Note

1. Make sure that the jam does not get too thick but should be of thick pouring consistency as it will thicken on cooling.

BLACKBERRY JAM

Ingredients

1. Black berries (cleaned, drained and lightly crushed) – 5 cups
2. Sugar – 4 1/2 - 5 cups
3. Pectin – 1 pack dry (1 3/4 oz)

Method

1. Put the black berries in a large thick-bottomed pan and mash them just a bit (so that you can taste the chunks in the jam).
2. Place the pan on the stove on medium heat, and immediately add Pectin little by little, stirring in between.
3. When the mixture starts boiling, allow it to boil for 2 minutes continuously stirring all the time.
4. Then add the sugar and stir.
5. Continue heating till the sugar dissolves and boil for 2-3 more minutes, stirring all the while.
6. Turn off the heat and remove the pan – the jam will not be too thick.
7. Allow it to cool – it will thicken on cooling. It will be like fruit spread.
8. Store in clean, dry bottles and keep refrigerated.

cleaned juicy blackberries

On the stove, with pectin added....

After adding sugar ...

The enthusiastic bottling agents ....

                                  

Yummy .....

Note

1. If the jam is too liquidy, you can heat it for a few more minutes and allow it to cool.

PEACH JAM

The large chunky, juicy, and temptingly luscious peaches plucked from the farm were so irresistible that we ended up churning out peach jam too. And they were a hit too! And with so many varieties jam stacked in the fridge, it was a different variety every time with bread sandwiches, chapathi rolls and even biscuit sandwiches!

Makes 1 big bottle (12 oz)

Ingredients

1. Peaches – 4-5 (5 cups chopped pieces)
2. Sugar – 2 -2 ¼ cups
3. Lemon juice – 1 ½ tsp

Method

1. Wash, peel, pit and chop peaches and measure out 5 cups into a large heavy-bottomed stainless steel bowl.
2. Add sugar and lemon juice.
3. Mix the ingredients and let stand for an hour.
4. Bring to full boil on fairly high flame, stirring in between.
5. Boil for 25 minutes – stir often and then constantly as you near jell-point.
6. Remove from stove.
7. Cool and store in clean, dry bottles and keep refrigerated.

© Copyright 2011. Brinda Balasubramonian.