Can-It-Forward Day [August 17, 2013]

We were busy cooking up lots of canning creations in the Food Preserving Kitchen today - four different flavours of Mixed Berry Jam in fact!  Did you cook in your kitchen along with us?  Show off your photos on our Facebook page, and don't forget to Can-It-Forward - give away a jar from your batch of jam to someone at your canning party, a workmate, neighbour, family member, local farmers market stall holder - it's up to you who receives your jar! Too busy to join in today? No problem! All the information is linked below to inspire you to create and share.
Can-It-Forward Day Jar Labels   
Mixed Berry Jam  
Delicious on toast, with yoghurt and granola, use in baking or serve with scones and cream. Use any combination of berries you like with this recipe - I use a mixture of seven berries: blackberries, blackcurrants, blueberries, raspberries, redcurrants, sour cherries and strawberries.
We started off Can-It-Forward Day with a batch of our mixed berry jam. We added an extra tablespoon of bottled lemon juice to give it a bit of zing.
Recipe: Mixed Berry Jam
Mixed Berry Jam (with Chambord)
A simple flavour twist on the mixed berry jam recipe by adding a nip of Chambord (black raspberry liqueur). You could also substitute for another berry liqueur, port or red wine instead. Adding the liqueur at the end of the recipe means this jam is alcoholic - this is an adults-only jam - or add the liqueur earlier and cook out most of the alcohol during the boiling/jam-making process.
I love using Chambord in berry recipes! You can also infuse spices such as cinnamon, star anise and cloves (all whole spices, tied in muslin).
Recipe: Mixed Berry Jam (with Chambord)
Mixed Berry Jam (with lime juice and black pepper)
Black pepper and lime juice add a subtle flavour to this scrumptious jam.
Use bottled lime juice for a constant acidity in the jam, and add ground black pepper for a kick. You could also add some finely grated lime zest for extra flavour.
Recipe: Mixed Berry Jam (with lime juice and black pepper)

Low-Sugar Mixed Berry Jam
A fruity-packed low sugar jam using low-sugar pectin and raw sugar.
I'm always getting requests for low and no sugar jams, so here is the low sugar mixed berry jam, using powdered low-sugar pectin and only 1/2 a cup of raw sugar in the whole batch of jam (to cut the tartness of the berries a tiny bit). We did get a lower yield of jam, but it has a pleasant fruit flavour and isn't sweet like the regular jam.
Recipe: Low-Sugar Mixed Berry Jam
  • Measure the ingredients before
  • Puree the berries and water, then run through a fine sieve or food mill to remove seeds if you prefer
  • Whisk the lemon juice and pectin into the fruit puree really well before heating
  • Infuse whole spices by tying them together in muslin/cheesecloth, and leave them in the berries until you are ready to puree. Then remove, puree the berry mixture, and pop the spice bag back into the jam to infuse further while the jam reaches setting point. Remove before bottling.
  • almond liqueur
  • berry liqueurs
  • black pepper
  • brandy
  • brown sugar
  • Chambord (black raspberry liqueur)
  • Champagne
  • cinnamon
  • cinnamon, cloves and star anise
  • cinnamon, cloves and star anise (with port)
  • cloves
  • ginger
  • honey
  • lemon juice
  • lemon zest
  • lime juice
  • lime zest
  • mint
  • poppy seeds
  • port
  • raw sugar
  • red wine
  • star anise
  • white sugar
  • vanilla bean
More photos of Can-It-Forward Day HERE
Kaya Wanjoo. Food Preserving kaditj kalyakoorl moondang-ak kaaradj midi boodjar-ak nyininy, yakka wer waabiny, Noongar moort. Ngala kaditj baalap kalyakoorl nidja boodjar wer kep kaaradjiny, baalap moorditj nidja yaakiny-ak wer moorditj moort wer kaditj Birdiya wer yeyi.
Hello and Welcome. Food Preserving acknowledges the Traditional Custodians of the land on which we live, work and play, the Nyoongar people. We recognise their connection to the land and local waterways, their resilience and commitment to community and pay our respect to Elders past and present.
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