It's that wonderful time of at the end of summer when the blackberries are on! We have two sets of very thorny bushes in our backyard.
I love to make jam and cobblers. This year we tried a new recipe for the freezer jam. Instead of the expnsive "Sure-Jell" method, we tired the thickener called, "Ultra-Jell" or now it's packaged as, "Ultra-Sperse" and you can get it at Food 2 Store. It takes a fraction of the sugar and it's super easy!
You need about 4 cups berries. (They even say you can get the bag at Costco that has strawberries, raspberries and blackberries.)
We like to use the plastic jars that Ball put's out. The stack well, have a screw on lid and you don't have to worry about them breaking and they are less expensive.
Just use a potato masher and to get it all mushed up.
You mix all the ingredients in: 1 C. applesauce, 1/4 C. corn syrup, 2T. lemon juice, 2 C. Sugar (taste test this, if the berries are a little tart you might want to add a bit more) Then you just add about 1/2 of the "ultra-sperse" and let sit for about 5-10 mins. and if it's not thick enough, add about a Tbl. at a time more till it's like you like. then freeze for 6-12 months!
It turned out yummy! We tried mixing pears and blackberries that made a new favorite!
I love to make jam and cobblers. This year we tried a new recipe for the freezer jam. Instead of the expnsive "Sure-Jell" method, we tired the thickener called, "Ultra-Jell" or now it's packaged as, "Ultra-Sperse" and you can get it at Food 2 Store. It takes a fraction of the sugar and it's super easy!
You need about 4 cups berries. (They even say you can get the bag at Costco that has strawberries, raspberries and blackberries.)
We like to use the plastic jars that Ball put's out. The stack well, have a screw on lid and you don't have to worry about them breaking and they are less expensive.
Just use a potato masher and to get it all mushed up.
You mix all the ingredients in: 1 C. applesauce, 1/4 C. corn syrup, 2T. lemon juice, 2 C. Sugar (taste test this, if the berries are a little tart you might want to add a bit more) Then you just add about 1/2 of the "ultra-sperse" and let sit for about 5-10 mins. and if it's not thick enough, add about a Tbl. at a time more till it's like you like. then freeze for 6-12 months!
It turned out yummy! We tried mixing pears and blackberries that made a new favorite!
2 comments:
Beautiful Jam Jen!
I am impressed with the method that uses less sugar. When I have made freezer jam in the past it always seems like it is just all sugar.
I also love the plastic containers - I haven't seen those before. And the purple lids are just awesome!!
Good job!
Beautiful pictures of beautiful jam!!
Nothing better than doing it yourself and enjoying it later!
Stacy Miner uses that Ultra gel, I'd never heard of it until last summer, I've heard it works great though!!!
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