All the traditional flavours of a rumtopf – a rum-soaked fruit and berry mixture – come together in this irresistible jam. Use raspberries, blackberries, blueberries and strawberries, or your own combination.
- Portion size 75 servings
- Credits : Canadian Living Magazine: July 2008
- 1 pkg light fruit pectin crystals
- 8 cups mixed berries
- 2 cups red currants
- 4 cups granulated sugar
- 1/4 cup amber rum
MethodIn large Dutch oven and using potato masher, mash mixed berries and red currants to make 5-2/3 cups (1.4 L). Add 1/3 cup (75 mL) water.
Mix pectin with 1/4 cup (50 mL) of the sugar; stir into berry mixture. Bring to full rolling boil over high heat, stirring occasionally. Stir in remaining sugar and return to full rolling boil; boil hard, stirring, for 1 minute. Remove from heat; stir in rum. Skim off foam.
Using funnel, fill hot 1-cup (250 mL) canning jars, leaving 1/4-inch (5 mm) headspace. Cover with prepared lids. Screw on bands until resistance is met; increase to fingertip tight. Boil in boiling water canner for 10 minutes. (See Canning Basics)
Nutritional facts Per 1 tbsp (15 mL) : about
- Sodium 1 mg
- Protein trace
- Calories 36.0
- Total fat 0 g
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 9 g
- Iron 1.0
- Vitamin C 5.0