Assorted jam

Name: Assorted jam - Noemi D.
Ingredients: about 900 g frozen red currants; about 800 g frozen blackberries; about 500 g frozen sour cherries; 1 kg sugar

Jam - Assorted jam by Noemi D. - Recipia

Mixed berry jam made from red currants, blackberries, and sour cherries I had several fruits left from last year in the freezer and needed to make space for the new ones. I chose to combine them into a single jam instead of preparing them separately. I used red currants, blackberries, and sour cherries, which I mixed together until they became a paste. Then I boiled the mixture with sugar, removed the foam that formed on the surface, and put the jam into jars. The amount obtained was enough for four 400 g jars and one smaller jar. Quick Info Total time: not specified in the original recipe Preparation time: not specified Cooking time: until the jam has reduced to the desired consistency Servings: approximately 4 jars of 400 g and one smaller jar Difficulty: easy Recipe type: fruit jam from frozen fruits Ingredients Approximately 900 g frozen red currants Approximately 800 g frozen blackberries Approximately 500 g frozen sour cherries 1 kg sugar Preparation method 1. Place the frozen fruits in a food processor and blend until you obtain a paste. In the original recipe, the currants, blackberries, and sour cherries are processed together, not separately. 2. Transfer the fruit paste to a sufficiently large pot. Add 1 kg of sugar and mix to distribute it throughout the mixture. 3. Place the pot over medium heat. Let the jam boil and remove the foam that forms on the surface. The foam is removed as it appears, without being mixed back into the jam. 4. Continue boiling until the jam reduces to the desired thickness. The recipe does not mention a fixed time or a specific test for checking the consistency, so the duration depends on how much you want the jam to reduce. 5. Pour the jam into 400 g jars. The amount obtained resulted in four such jars and one smaller jar. 6. Close the jars with lids, then wrap them in a towel. This is the last step mentioned in the original recipe. It is important to mix the fruits well at the beginning so that the sugar is incorporated throughout the paste. Because the fruits are frozen and have different water content, the jam may require different boiling times from batch to batch. In this recipe, the consistency is established during boiling, depending on how much the mixture reduces. Why I make the recipe often It is a practical method when there are several types of fruits left in the freezer, and you no longer want to keep them in separate bags. The currants, blackberries, and sour cherries are used together, and the sugar binds them into a mixed fruit jam. The recipe is especially useful at the end of the cold season when space needs to be cleared for the new harvest. Tips Use frozen fruits exactly in the available combination, while keeping the quantities from the recipe if you want to obtain approximately the same amount of jam. Blend the fruits until they become a paste. The final texture depends on how finely they have been chopped in the processor. Boil the jam over medium heat, as specified in the original recipe, and remove the foam that forms on the surface. There is no fixed cooking time in this recipe. The jam is allowed to reduce as you see fit, depending on the consistency you desire. The final quantity may vary, as the paste loses water during boiling. Therefore, the exact number of jars cannot be determined beforehand. Substitutions No other fruits or sugar substitutes are indicated in the original recipe. The three fruits used here are frozen red currants, blackberries, and sour cherries, and their combination forms the base of the jam. If you have frozen fruits in different quantities, you can keep the idea of mixed jam, but the result will not have exactly the same proportion of flavors or the same final quantity. For the presented version, use approximately 900 g of red currants, 800 g of blackberries, and 500 g of sour cherries. Variations The recipe primarily allows for variations in proportion between the fruits you already have in the freezer. However, changing the quantities alters both the taste and consistency of the jam. A mix with more currants will have a more tart note, while one with more blackberries will be darker in color and less acidic. Additionally, the fruits can be mixed more or less, depending on the desired texture. In the basic version, all the fruits are turned into a paste before being boiled. Serving ideas The mixed jam can be spread on bread, used at breakfast, or spread on slices of sweet bread and other simple dishes. It can be served directly from the jar after it has cooled and reached the final consistency. Frequently asked questions Are the frozen fruits used directly? Yes. In the original recipe, the fruits are frozen and placed directly into the processor, then blended until they become a paste. No separate thawing step is mentioned. Can I use the fruits separately, not together? For this recipe, the fruits are combined before boiling. If you prepare them separately, you will no longer obtain the mixed jam presented here, and the quantities and boiling time will need to be established for each type of fruit. How long should the jam boil? The time is not specified in the source of the recipe. The jam is boiled over medium heat and allowed to reduce to the desired consistency. The duration may vary depending on the amount of water in the fruits and how thick you want the result to be. How many jars does this quantity yield? The presented recipe resulted in four 400 g jars and one smaller jar. The exact quantity may vary, as the jam is allowed to reduce during boiling. What happens to the foam on the surface? The foam formed during boiling is carefully removed. This is one of the steps included in the original recipe. Nutritional values The values are estimated and calculated based on approximately 3.2 kg of fruit and 1 kg of sugar. The exact final quantity is not known, as the jam is boiled until it reduces, and the proportion of water lost may vary. For 100 g of jam, the following can be estimated: 120–150 kcal 29–36 g carbohydrates 29–35 g sugars 0.5–1.5 g proteins Under 1 g fats Most of the carbohydrates come from added sugar and the natural sugars in the fruits. The actual values depend on the final quantity obtained and how much the jam was reduced. Storage and reheating After the jam is placed in jars and the lids are closed, the jars are wrapped in a towel, according to the original recipe. The source does not specify subsequent storage conditions, shelf life, or whether the jars were sterilized, so this information cannot be established accurately from the recipe. The jam does not need to be reheated as part of the preparation. It is used cold, directly from the jar. After opening, it is advisable to store it in the refrigerator and consume it within a reasonable timeframe, checking the appearance and smell beforehand.

Assorted jam

Tags

Categories