Winter Berry Jam
This recipe makes 7 cups servings
Nutritional Info |
|
|---|---|
| Per 1 tbsp (15 mL): about | - |
| cal | 38 |
| pro | 0 g |
| total fat | 0 g |
| sat. fat | 0 g |
| carb | 10 g |
| fibre | 0 |
| chol | 0 mg |
| sodium | 0 mg |
| % RDI: | - |
| iron | 1 |
| vit C | 5 |
| folate | 1 |
This gift of sunshine will transport anyone to lazy summer days with each bite.
Ingredients
Preparation
In large heavy saucepan, crush berries, 1 package at a time, to make about 5 cups (1.25 L). Stir in lemon rind and juice.
In bowl, stir pectin with 1/4 cup (50 mL) of the sugar; stir into berry mixture and bring to full rolling boil over high heat, stirring constantly. Stir in remaining sugar. Return to full rolling boil; boil hard, stirring constantly, for 1 minute. Remove from heat. Stir in vodka (if using).
Stir for 5 minutes, skimming off any foam. Ladle into 1-cup (250 mL) hot canning jars, leaving 1/4-inch (5 mm) headspace. Cover with prepared lids; screw on bands fingertip tight.
Boil in boiling water canner for 10 minutes. Let jars stand on rack until cool. Check that lids curve downward. Refrigerate any that do not and use within 3 weeks. Store in cool dark place for up to 1 year.
Source : Canadian Living Magazine: December 2004
- Keywords : Condiments/sauces; Boil; Sugar; Breakfast; Blueberries; Raspberries; Strawberries; Lemons; Vodka;
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