VERY BERRY JAM

Blueberry jam recipe, mixed berry jam recipe, berry blast jam recipe, berry jam using agar agar, how to make mixed berries jam with agar agar 

This jam is inspired from the kisan’s berry blast jam. Its the season of berries everwhere, but we don’t get those fancy blue/blackberries here. We do get some very flavourful jamuns ( black plums ) during monsoons which we love to gorge upon. So when I chanced upon two tangy (read unflavorful ) packets of blackberry and blueberry from Godrej nature’s basket on my visit to banglore, I decided to make a ‘very berry jam’ and a cheesecake using the same. To enhance the flavour, I added some black grapes. I used agar-agar (vegeterian gelatin) to thicken the jam and got a chunky thick spreadable jam . I never experimented with agar agar in jams before, and when I read about it, I was pleasantly surpised at its versatile uses. I plan to make this more frequently using other seasonal fruits, as I do have a good stock of agar agar.

Recipe for Very Berry Jam:

Ingredients:

  • VERY BERRY JAM

    15 minutes

    15 minutes

    30 minutes

    Ingredients

    • Berries ( I used blackberries, blue berries, blackgrapes. You can add any other type as per availability) - 2 to 2.5 cups
    • Sugar- 1 cup
    • Water- 1/2 cup
    • Agar-agar- 1 1/2 tablespoons
    • Water to soak agar agar- 1/4 cup
    • Lemon zest- 1 tablespoon (optional)

    Instructions

    1. Clean, sterilize and dry 250 gram glass bottle, with a fitting lid.
    2. Soak agar agar powder in 1/4 cup water. If using agar agar flakes use approximately 2 tablepsoons of crushed flakes.
    3. Wash and clean all the berries, cut and de-seed grapes.
    4. Add all the berries into a thick bottomed wide saucepan. You can coarsely blend the fruits to get a chunky puree and then add it to the pan.
    5. Add water and sugar, boil the berries till the sugar dissolves, stirring in between.
    6. Once the sugar dissolves, add the soaked agar water into the pan, mix well.
    7. Keep cooking the mixture in medium-high flame,do not lower the flame. Keep stirring intermittently.
    8. Cook for 20-25 minutes. Meanwhile keep a steel plate in freezer.
    9. At the end of 20-25 minute period, drop small amount of jam onto the cold plate. Once the mixture cools, make a streak with your finger. If the surface of the jam appears wrinkled with a clear zone in the middle then your jam is ready. If there is still some water left and the jam isn't thick, then it will not show any wrinkled surface, continue keep boling for few more minutes and check again.
    10. Once done and slightly cooled, transfer it to the sterilized jar, close the lid.
    11. This jam should stay well for 1 to 2 months in refrigerator.
    http://www.slicesnspices.com/very-berry-jam.html

Method:

  • Clean, sterilize and dry 250 gram glass bottle, with a fitting lid.
  • Soak agar agar powder in 1/4 cup water. If using agar agar flakes use approximately 2 tablepsoons of crushed flakes.
  • Wash and clean all the berries, cut and de-seed grapes.
  • Add all the berries into a thick bottomed wide saucepan. You can coarsely blend the fruits to get a chunky puree and then add it to the pan.
  • Add water and sugar, boil the berries till the sugar dissolves, stirring in between.
  • Once the sugar dissolves, add the soaked agar water into the pan, mix well.
  • Keep cooking the mixture in medium-high flame,do not lower the flame. Keep stirring intermittently.
  • Cook for 20-25 minutes. Meanwhile keep a steel plate in freezer.
  • At the end of 20-25 minute period, drop small amount of jam onto the cold plate. Once the mixture cools, make a streak with your finger. If the surface of the jam appears wrinkled with a clear zone in the middle then your jam is ready. If there is still some water left and the jam isn’t thick, then it will not show any wrinkled surface, continue keep boling for few more minutes and check again.

Jam showing a wrinkled surface after it cools down when dropped on a cold plate.

  • Once done and slightly cooled, transfer it to  the sterilized jar, close the lid.
  • This jam should stay well for 1 to 2 months in refrigerator.

Facebook Comments

Related Post

Green Gram- spinach-raw mango dal Green gram-spinach-raw mango daal, palak moong dal,mango palak moong dal recipe, summer special recipe, healthy and nutritious Indian dals Summer...
Surprise Inside Cake – My 100th Recipe 100 posts!  It took me 1 year and 8 months to get to this magic figure. It did change my life and how!That which was supposed to be a small outlet for...
APPLE ROSE PASTRY Apple rose pastry, how to make apple roses, easy apple pastry, apple pie recipe, Valentine's day desserts, Valentine's day special recipes, Karwa chau...
Anjeer and Pista Pedha- for Durgapuja!! It's puja time again, and the millennium city Cuttack is all decked up. Pandals, music and festive fervour everywhere. The biggest celebration of ...
GINGER CHUTNEY/ADRAK CHUTNEY This ginger flavoured and sweetened with jaggery sweet and hot chutney, takes your idli / dosa platter to another level!! A spicy hot super appetising...
OATS-COCONUT-CHOCO CHIP COOKIES It’s something about winters which pulls me towards the oven. It’s not for any fancy reason, but only because we don’t face any voltage issues or powe...

neelima

Hi , I’am Neelima and welcome to my space!! I’am a full time practicing dentist. Cooking had always been my passion, and baking which had started as a fascination is now crossing over to be an obsession.

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *