Rum Pot Jam Rum Pot Jam

Author: Canadian Living

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



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)

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
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Rum Pot Jam