Rum Pot Jam
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.
Servings: 7 cups (1.75 L)
Ingredients:
| Nutritional Info | |
| Per 1 tbsp (15 mL) : about | - |
| cal | 36 |
| pro | trace |
| total fat | 0 g |
| sat. fat | 0 g |
| carb | 9 g |
| fibre | 1 g |
| chol | 0 mg |
| sodium | 1 mg |
| % RDI: | - |
| iron | 1% |
| vit C | 5% |
-
8 cups (2 L) mixed berries
2 cups (500 mL) red currants
1 pkg (49 g) light fruit pectin crystals
4 cups (1 L) granulated sugar
1/4 cup (50 mL) amber rum
Preparation:
In 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)
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)
Source
Canadian Living Magazine: July 2008
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