A simple recipe that can be used with any berry and most fruit.
I often follow the recipe on the package of pectin to make jams and jellies as well!
Tools:
A medium pot
Wooden spoon
Measuring cup
Strainer
Microplane/grater
Optional:
Immersion blender
Ingredients:
1 pound berries- we used mullberries, but substitute the berry or fruit you have. I also do this recipe with blueberries, strawberries and peaches for example.
1/2 cup cane sugar
Juice of half a lemon, or 2-3tbsp of apple cider vinegar
1 cinnamon stick
pinch of nutmeg
1 tbsp of pectin- the pectin can be purchased or made. If you choose to make it, you can use this recipe. You can also use gelatin, we have done this before and it does yield a higher protein and thicker jam.
Method:
Start by rinsing the berries and then place them in a pot with the cinnamon stick and nutmeg.
Turn the burner to low heat and cook the berries for about 6 to 8 minutes or until the berries begin to soften, stirring often. You want to extract all the juices and blend the flavours.
Turn the heat to medium and add the sugar and acid, stirring until it is dissolved. I like to taste it here to ensure the sugar is balanced for my liking.
Add your pectin and increase the heat to high and bring to a boil. After 5 minutes and once you're happy with the consistency, turn off and remove from the heat.
If there are still whole pieces of fruit you can use an immersion blender to pulse out the remaining chunks, the consistency is up to you and how you prefer your jam.
Pour the jam into sterilized jars, and then seal and set aside to cool.
The jam will last 2 weeks in the fridge or you can follow the following link here to learn how to safely jar for a longer shelf life.
Now, do this while the berries are cooking down:
Sterilize the jars
- Bring the oven to 375F
- Place clean mason jars in the oven to temper and sterilize
- Bake them at full heat for 10 minutes
- Remove from heat and let cook
& at the same time:
Sterilize the lids
- Bring a pot to boil
- Place the mason jar lids in the rolling boil for 10 minutes to sterilize
- Remove and allow to cool
Jar the jam
- Allow all the contents and jars to cool until you can handle
- Fill the jars but always leave 1 inch for expansion- this is very important!
Link to blog- Follow these steps to full pasteurize the jars for long-term storage - like (+1 year storage). Boiling the jars for long-term storage will further damage some of the nutrients, therefore we only do this if we are making foods that we will not consume within a year.
-Brian
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