This recipe is a perfect way to preserve (a) blueberries, currants (black, red, or white), apricots, cherries, gooseberries, and plums* or (b) raspberries, peaches, and strawberries.**
Jams can also be thinned out and used as a fruit sauce for cakes or puddings.
This recipe is from our Canning for Life workshop, taught by chef Alice Macpherson, and is based on a 250 mL mason jar size.
Homemade Jam
To email, print, or text this recipe, click here.
Ingredients
Fruit of choice
Water
Honey or sugar, to taste
Low methoxyl pectin (e.g. Pomona brand)
Mono calcium phosphate, if using raspberries, peaches, or strawberries
Mason canning jars
Instructions
1. Put the fruit into a heavy pot. Make sure the pot is not more than halfway full. If using frozen fruit, let it thaw in the pot first.
2. Add just enough water to prevent the fruit from sticking to the sides, and cook over low heat until soft.
3. If the fruit mixture is too sour, add a small amount of honey or sugar.
4. Test to see if the fruit has thickened and gelled by dropping some on a cold spoon or plate.
5. If the jam is not thick enough, add the following, accordingly:
* For (a) blueberries, currants, apricots, cherries, gooseberries, and plums: 10 grams of low methoxyl pectin for every 2 L of juice and water.
** For (b) raspberries, peaches, and strawberries: 15 grams of low methoxyl pectin for every 2 L of juice and water. With a bit of juice, mix in 2 grams of mono calcium phosphate for every 2 L, and then stir the mixture into the jam.
6. Test the jam again to see if it will jell on a cold spoon or plate.
7. When ready, spoon the jam into clean canning jars.
8. Put on the lids and rings on and process in a hot water bath. Please see the Hot Water Canning guide for instructions. At full boil, let the jars cook for 10 minutes. This time is for kitchens at sea level (where we are), and for every 3,000 feet above 1,000 feet sea level, extend the boiling time by 5 minutes.
To email, print, or text this recipe, click here.
Ingredients
Fruit of choice
Water
Honey or sugar, to taste
Low methoxyl pectin (e.g. Pomona brand)
Mono calcium phosphate, if using raspberries, peaches, or strawberries
Mason canning jars
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| Source: Bran Appetit |
Instructions
1. Put the fruit into a heavy pot. Make sure the pot is not more than halfway full. If using frozen fruit, let it thaw in the pot first.
2. Add just enough water to prevent the fruit from sticking to the sides, and cook over low heat until soft.
3. If the fruit mixture is too sour, add a small amount of honey or sugar.
4. Test to see if the fruit has thickened and gelled by dropping some on a cold spoon or plate.
5. If the jam is not thick enough, add the following, accordingly:
* For (a) blueberries, currants, apricots, cherries, gooseberries, and plums: 10 grams of low methoxyl pectin for every 2 L of juice and water.
** For (b) raspberries, peaches, and strawberries: 15 grams of low methoxyl pectin for every 2 L of juice and water. With a bit of juice, mix in 2 grams of mono calcium phosphate for every 2 L, and then stir the mixture into the jam.
6. Test the jam again to see if it will jell on a cold spoon or plate.
7. When ready, spoon the jam into clean canning jars.
8. Put on the lids and rings on and process in a hot water bath. Please see the Hot Water Canning guide for instructions. At full boil, let the jars cook for 10 minutes. This time is for kitchens at sea level (where we are), and for every 3,000 feet above 1,000 feet sea level, extend the boiling time by 5 minutes.
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