Apricot Nut Bread - MY3 FOODS - EASY TO LEARN
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Easy Slow Cooker Berry Jam, No Pectin, No string.
Don’t tell anyone, but this jam is better than grandma's, and she was known for her jam. Can’t imagine how good this would be with fresh berries, but the frozen berries are delicious, so that well have to do.
You can not compare this to what passes for commercially produced jam, it is better on every level. and it doesn’t look like it is 1/2 plastic like what a popular American brand is passing off as jam here, I will never buy jam again.
Ingredients
4 cups of berries of your choice. see the notes below.
1 cup of cranberries. The pectin to thicken the jam comes from these, they are a must-have.
2 cups of brown sugar. You can use white sugar.
1 tablespoon cinnamon, optional, I use it about 1/2 the time.
1/2 tablespoon ground clove, optional but I always use it, be careful with the measurement, a little goes a long way.
Note: I have used strawberries, blueberries, blackberries, Raspberry. a combination of berries, or all of 1 kind of berry, it’s all good. I have even mixed in tropical fruit like pineapple, mango, and jackfruit.
Strawberries can be hard to blend, might be best to cut them in 1/2 before cooking, I normally don’t but sometimes they come pre-cut and these are easier to work with.
I have never used fresh berries but I am sure they will work, maybe even better.
Directions
Add all ingredients to the slow cooker (crockpot) and set to high.
Cook for 2 hours covered, no need to stir.
After 2 hours blend the berry mixture with a stick blender (a regular blender works but be careful, this is very hot and sticky, it will leave a nasty burn). Mix to desired consistency, depending on how chunky you want it.
Cook another 2 hours without a cover, this will let the steam escape and in doing so well thicken the jam.
Bottle the jam hot if you’re going to seal the jars, or wait till it cool if you just going to store it in the fridge.
Total cook time, 4 hours.
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