handmade salmonberry jam that is both traditional and tasty.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Additional Time: | 1 day |
| Total Time: | 1 day 35 mins |
| Servings: | 112 |
| Yield: | 7 8-oz jars |
Ingredients
- 4 cups salmonberries
- 6 ½ cups white sugar
- 1 (2 ounce) package powdered fruit pectin
Instructions
- Inspect seven 8-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
- Crush berries. Place 1/2 crushed fruit into sieve or cheesecloth to remove some seeds if desired. Transfer all berries to a large pot.
- Stir in sugar and bring mixture to a full rolling boil over high heat, stirring constantly. Quickly stir in pectin. Return to a full boil and boil for exactly 1 minute, stirring constantly. Remove from heat.
- Skim off any foam with metal spoon. Ladle quickly into the prepared jars, filling within 1/8 inch of tops. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
- Remove the jars from the stockpot and let rest, several inches apart, for 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area for up to 1 year.
- You can make it with raspberries or salmonberries as well.
- Refrigerate opened jellies for up to 3 weeks.