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Homemade Preserves are surprisingly easy to make. Nowadays, there are more modern techniques to learn how to can your own summer fruits. I've made a Strawberry-Vanilla and a Strawberry-Raspberry version that is perfect for your morning toast, or scones. The recipes are for small batch canning, so the work load is much quicker. The sky is the limit as to what summer fruit flavors you want to create.
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Fresh and Easy Strawberry-Raspberry Preserves (Ball Jam & Jelly Maker)

Homemade Preserves are surprisingly easy to make. Nowadays, there are more modern techniques to learn how to can your own summer fruits. I've made a Strawberry-Raspberry version that is perfect for your morning toast, or scones. The recipes are for small batch canning, so the work load is much quicker. The sky is the limit as to what summer fruit flavors you want to create.
Course Condiment, Condiments
Cuisine American
Prep Time 30 minutes
Cook Time 25 minutes
optional water canning time 15 minutes
Total Time 1 hour 10 minutes
Servings 4 pints
Author Debby - www.AFeastfortheEyes.net

Equipment

  • Ball Jam and Jelly Maker Amazon link is in the post (optional)
  • large pot in lieu of a Ball Jam and Jelly Maker
  • Sterilized Canning Jars and lids
  • canning pot or large stock pot

Ingredients

  • 2 pint raspberries NOTE: Total fruit should equal 2 2/3 (I used thawed, frozen raspberries to room temperature)
  • 1 pints fresh strawberries rinsed and well drained
  • 3 tablespoons Ball RealFruit Classic Pectin
  • 1/2 teaspoon butter
  • 3 ⅓ cups granulated sugar
  • 1 tablespoon Vanilla Bean Paste or 1/4 vanilla bean, split in half lengthwise

Instructions

  • Wash the strawberries in cool running water and drain. Remove the stems and hulls.
  • Wash the raspberries, if using fresh. Likewise, if using frozen raspberries, thaw and drain of excess juice. Crush berries, one layer at a time, with a potato masher.
  • Tip: I use very quick pulses, in my food processor, to break down the strawberries into large chunks, then use a potato masher to crush them, much easier to do, with less elbow grease!

If using the Ball Jam/Jelly maker:

  • Sprinkle the pectin evenly over the Pot fitted with the Stirrer. Add crushed strawberries and vanilla (if using) evenly over the pectin. Add butter/margarine to help reduce foaming.
  • Press "Jam" button, the cook time will automatically default to 21 minutes. Press enter.
  • Wait 4 minutes for the appliance to sound 4 short beeps, indicating that it is time to add the sugar. Add sugar gradually while Stirrer continues running. Place the glass lid on the pot.
  • The appliance will continue to automatically stir your ingredient while it cooks. Stay within earshot of the Jam & Jelly Maker the appliance will beep again a the end of the process signaling jam cooking is complete.
  • Press cancel, unplug the appliance immediately and immediately remove the glass lid.
  • Remove stirrer using a pot holder. Skim foam, if necessary, from top of jam.

If using a large pot over the stove (in lieu of the Jam and Jelly Maker Machine)

  • Follow the above directions on the stove in a large sauce pan.

Preserve jam immediately by one of three ways:

  • Ladle the hot jam/jelly into sterilized hot jars (never into cold jars, as they could crack), cool to room temperature, then refrigerate and eat within 3 weeks.
  • Ladle the hot jam into hot jars (or into plastic freezer storage jars) and freeze for up to 1 year.
  • Or, my favorite was is to "water can" the jam to preserve the jam/jelly to be stored in a cool, dry place. Ladle the preserves into sterilized hot jars. Seal with a lid and place into a large pot with a rack. Boil for 5-10 minutes. Remove. Listen for the "pop" that the jar is sealed. Allow to completely cool. Can store in a cool plate for a year (maybe more).

Notes

Recipe source: Adapted from Ball Canning Discovery Kit