We've finally landed on our family recipe for jam. We went berry picking yesterday for Marionberries, Boysenberries and blueberries. We've made a few batches of jam according to Betty C and needed a way to cut down the sugar. We also have a few vegan friends, so wanted a great recipe that we could also give as gifts.
Here is it:
- 6 cups fresh berries - 5 of Marion, Boysen and/or Siskayou. 1 cup blueberries.
- (if you have to use frozen, thaw them in a strainer to eliminate excess water).
- 4 tablespoons agar agar to thicken. It's a kep gelatin and elminates the need for so much sugar. Usually you use 5 cups of sugar.
- 1 cup pure cane sugar -- yes, from Hawaii. If it doesn't say CANE sugar, it can be from sugar beets or other sweet stuff. You can also use fruit pectin.
- 2 tablespoons fresh lemon juice
Have your jars sterile and ready. Once through the dishwasher cycle on sterile is enough. I do them ahead of time and have them open, ready to go. Have a table knife handy. I'll tell you why in a bit.
Mash it all into a stock pot. We use a pasta pot with drop cloths all around the stove, apron, oven mitt and one of those "bacon screens" they used to sell on TV13. My dad jumped on this and I've seen the value in this "As Seen on TV" item ever since. I'm such a baby and hate being burned. I'm still recovering from the "Peeps" incident this past March.
Bring it all to a boil stirring constantly.
Set the timer for 20 minutes.
Keep stirring, stirring, just keep stirring.
When the timer is off, get a sturdy ladle and your table knife.
Hold the knife in a jar with one hand and ladle the hot, bubbling jam with the other.
The knife will absorb the excess heat and keep your jar from cracking.
I find this is easier than dealing with hot jars fresh from the dishwasher.
I learned this trick when I worked at Hof's Hut around 1980. One customer always wanted ice coffee in an ice-tea glass. We didn't really offer it, so he taught us - through a basic scientific experiment, how a knife in the glass will protect it from cracking. We proved this by trying it with and without the knife. Without we were holding broken glass, with, we never broke another glass.
Wipe down the tops and sides and tightly screw on the lid.
Later, if you are near the kitchen, you will hear them begin to "pop" as they seal during the cooling process.
Keep them in the cupboard. Ours don't last more than a few months because we eat and give away so much jam.
