SALMONBERRY JAM

Salmonberry Jam image

Provided by DelightfulDines

Time P1DT35m

Yield 112

Number Of Ingredients 3

Previous Next

4 cups salmonberries
6 ½ cups white sugar
1 (2 ounce) package powdered fruit pectin

Steps:

Inspect seven 8-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
Crush berries. Place 1/2 crushed fruit into sieve or cheesecloth to remove some seeds if desired. Transfer all berries to a large pot.
Stir in sugar and bring mixture to a full rolling boil over high heat, stirring constantly. Quickly stir in pectin. Return to a full boil and boil for exactly 1 minute, stirring constantly. Remove from heat.
Skim off any foam with metal spoon. Ladle quickly into the prepared jars, filling within 1/8 inch of tops. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
Remove the jars from the stockpot and let rest, several inches apart, for 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area for up to 1 year.

Nutrition Facts : Calories 46.9 calories, Carbohydrate 12 g, Fiber 0.1 g, Sodium 0.6 mg, Sugar 11.8 g