This week’s project is almost too delicious for words. So instead of a few paragraphs, I’ll just get straight to the point. Apple pie jam is the most incredible thing you will ever taste. You can eat it on toast. On scrambled eggs. Straight with a spoon. The blueberry and raspberry are pretty good too.
Mini jams make the perfect Christmas gift for those people you just want to send a little cheer to. Once you get the hang of it the process is fairly simple, but be warned! Boiling sugar is hot-hot-hot! If you’re really in the spirit, whip up some home-made bread of scones to send along with it.
Recipe below. Enjoy! (I omit the raisins and don’t boil them after setting. Just make sure everything is sanitized to start with).
4 C Blueberries, 2 Tsp Lemon Juice, 2 tsp Butter, 4 C Sugar, 1 Package of Pectin
Crush blueberries and add lemon, pectin and butter. Bring to boil while stirring constantly. Add sugar, and continue to stir until you can’t stir away the boiling. Set timer for 1 minute and continue boiling/stirring. Following this, remove from heat and ladle into jars.
Same as blueberry recipe, but use a 6 C raspberry, 6 C sugar combination. No lemon required.
Sterilization: Wash jars and lids in hot soapy water and rinse well. Sterilize jars, lids and rings by placing in a large baking pan and placing in oven at 225ºF for 10 minutes. Keep warm until filling time. Sterilizing properly means you don’t need to boil the filled jars afterwards.
Sealing: After ladeling jam into jars (leave 1cm room from the top), wipe the rim of the jar if any jam is on it prior to putting the lid on. Otherwise it won’t seal.
Canadian Living offers a nice how-to guide for any other questions you may have.