BERRY JAM

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:

• 4 cups berries

• 3 cups sugar or cane sugar

• Juice of 1 lemon, 1/4 cup juice

• Rind from lemon

• Optional to add 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.

• Optional spices- like cinnamon stick, nutmeg or vanilla.

Method:

• Start by rinsing the berries and then place them in a pot with the cinnamon stick and nutmeg if you are choosing to use this- I usually add this to my stone fruit jam (peach, apricot)

• 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, stirring until it is dissolved.

• Bring to a boil, add your lemon and rind. Add pectin, if you are. Allow to simmer for 15 minutes.

• During this time: bake clean mason jars for 10 minutes at 275F. Pour boiling water over the lids, then dry them. Time this so its done by the time the jam is finished simmering.

• 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.

• Wipe the rims and seal them using a cloth. Seal them tight, but don't 'hulk' it.

• Pour the jam into sterilized jars, and then seal and set aside to cool.

• Once the jars of jam cool to room temperature, store them in a cool dark place. When opened, store in the fridge.

• If you aren't going to consume the jam within the year, can them for long-term storage following blog link here to learn how to safely can for a longer shelf life.

-Brian