MAKE JAM W/OUT INSTANT PECTIN + OUR TIPS

Here is a simple recipe that can be used with any berry and most fruit.

Tools:

• A medium pot with a wide bottom

• Wooden spoon

• Measuring cup

• Strainer

• Microplane/grater

• Optional- immersion blender

• For canning- a jar funnel, canning tongs, canning rack

• Clean cotton cloths and towels

Ingredients:

• 4 cups berries/fruit

• 3 cups sugar or cane sugar, or we sometimes swap a cup with maple syrup

• Juice of lemon, up to 1/4 cup juice

• To thicken the jam without pectin, add rind of citrus, and/or apple (more on this option below)

• This recipe is for traditional long simmer jam, to make quick jam you will have to add store bought pectin or 1-3 tbsp of homemade pectin- If you choose to make it, you can use this recipe.

• Optional spices- like cinnamon stick, nutmeg or vanilla

Method when not using store-bought pectin-

• Start by rinsing the fruit to remove debris, roughly chop and then place them in a pot with a splash of water, dash of salt, the sugar and the spice if you are using some.

  
  

• Bring the fruit to simmer, stirring to encorporate. During this time and before it gets too hot, I mash or use an immersion blender to create the consistency that we like- smooth with some chunks.

  
  

• Turn the heat to medium and allow the mixture to simmer for 30 minutes+ up to an hour.

  
  

  The length of time really depends on how much water was in the fruit and the depth of flavour you are looking for. The goal is to thicken and concentrate the sugars. Without instant pectin, you have to extract the natural pectin from the fruit. Simmering evaporates water and concentrates the sugars to set the jam. There are some tips below to know when the ideal 'set point' is reached.

  
  

• During simmer time, prep the rest of your canning opperation. Wash jars with soap and water and then bake them in your oven at 250F, for 10 minutes. Time this for just before your jam is ready because you want to pour hot jam into hot jars for the best seal.

  
  

• Get a bowl and gather clean lids, cover them with boiling hot water to sterlize them. Then take them out and dry them with a clean cloth.

  
  

• Boil a big pasta pot to almost boil with your canning rack inside. Have this on stand by.

  
  

• When the jam has set, pour the hot jam into the sterilized jars, leaving 1/4 inch of room. Usually there is an indicator or groove on the jar mouth. Using a canning funnel is great for this.

  
  

• Wipe the rims wit a clean damp cloth to remove any stickiness, then seal them. Seal them tight, but don't 'hulk' it.

  
  

• Place the filled jam jars in the boiling pasta pot for 10 minutes under rapid boil to can them for long-term.

  
  

• Remove the jars after 10 minutes with your canning tongs. Then allow for the jars to come to room temperature and then don't forget to label them!

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Tips on how to thicken jam without instant pectin

• Citrus juice is a fantastic addition to jam because it helps to pull out the pectin from the fruit you are simmering. It also lowers pH, which increases shelf life. When you add your citrus juice, try adding citrus zest. If this is not a flavour you want, or a dynamic you want in your finished jam, you can simmer your jam with the remains of the citrus in large pieces and remove them before jarring. The rind naturally contains pectin.

  
  

• Seeds- this is a common way of extracting pectin when making marmalade! Tie a bundle of seeds from your fruit in a cheese cloth for the simmering process.

  
  

• Apple- peel and grate apple, then add it right into your jam for the simmering process. This naturally thickens and provides more pectin. It also doesn't provide much flavour and I often add it to jam and people do not notice or believe that I added it.

  
  

• Simmer for enough time. Instant pectin created the 'quick jam' movement because it allows jam to set with a higher water content. This is not the traditional way of making jam. Simmering jam over the better part of an hour caramelizes the sugars, evaporates water and brings depth to the flavour.

How to know when your jam will set?

• Spin the wooden spoon test- dip your wooden spoon in the jam, then slowly spin it 3 times while blowing on it. When you stop, analyze how the jam drips off the end of the spoon. Does it flow off the end in 1 long drip? If so this will set. If it frantically drips in many quick droplets, probably not ready.

  
  

• The frozen plate test- put a plate in the freezer for 5 minutes. Bring it out and place a smear of jam on it. Leave it for 1 minute. Then push it with your finger. If it wrinkles, then it will set.

  
  

• The visual- the jam visually has gotten thicker and cooagulates a bit, or you notice the bottom is starting to stick.

  
  

• The temperature- at 220F water has evaporated enough to bring the fruit temperature up. This is a setting temperature to watch for. It happens quick and often many of the other tests above have already worked before this temperature has been reached.

When making jam I usually am monitoring all the tests above to determine when simmering is done. This will give the green light to the start of the canning process.

-Samantha