Can-It-Forward Day Recipe

The recipe we'll be creating on August 17th for Can-It-Forward Day is Mixed Berry Jam. Check back on August 17 on the Facebook page as we'll be sharing tips, low-sugar versions and LOTS OF flavour options, which we will also add to the website at the end of the day.

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Mixed Berry Jam
Processing: Boiling Water Canner 10mins
Storage: 12 months +
Yield: 6 cups
    
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.
     
Ingredients:
1kg (2.2lbs) mixed berries
½ cup water               
2 tablespoons bottled lemon juice            
3 tablespoons powdered pectin           
4 cups white sugar          
             
Simmer berries in water for 10mins or until soft.            
If using frozen berries, thaw in a bowl overnight and use the juice in the jam. Place berries and water into a large deep pan. Bring to a boil, then simmer uncovered for 10-15mins until very soft and ready to puree. Puree berries in a blender, food processor or immersion blender.              
   
Prepare jars.                 
Cover jars with water and bring to a boil, boiling for 10 minutes while you prepare the jam. Once the time is up, turn the heat off and leave jars in canner until ready to fill with hot jam.
     
Make jam.                 
Whisk bottled lemon juice and pectin into berry mixture. Bring to a boil over high heat and then add the sugar all at once. Bring to a rolling boil (cannot stir down) and keep there for 1 minute. Then turn the heat off and bottle.
      
Prepare lids.                
While you are boiling the jam, place the lids into a pan of previously boiling water. Do not simmer or boil, just let the lids heat through in the few minutes while you make the preserve and then fill the jars, removing the lids from the water when you are ready to place them onto the jars to seal.      
                          
Ladle hot jam into hot jars.
Immediately spoon hot jam into hot jars, leaving a 1/4 inch (0.5cm) headspace. Remove bubbles, wipe rims and seal.      
                  
Boiling water canner processing. 
Process in boiling water bath canner for 10 minutes (start timer once water returns to a full boil). When time is up, turn heat off and rest jars in water for 5 minutes before placing onto a towel-covered bench overnight to cool.           
   
Next day: check for seals. 
Check jars have sealed before labelling and storing in a cool, dry and dark place for up to 12 months.

Making Jam: Traditional Method vs Quick Method

 

	TRADITIONAL JAM-MAKING METHOD	QUICK JAM-MAKING METHOD
METHOD	FRUIT (may also include citrus peels and/or seeds, apples and/or peels). + WATER/JUICE + LEMON JUICE (if low-acid fruit) + SUGAR BOILED UNTIL SET THEN BOTTLED AND PROCESSED.	FRUIT + SMALL AMOUNT OF WATER (simmered until soft then mashed) + LEMON JUICE (if low-acid fruit) + PECTIN BRING TO BOIL, ADD SUGAR THEN ROLLING BOIL 1MIN. BOTTLE AND PROCESS.
Commercial pectin used	NO	YES
Yield per batch	Lower	Higher
Price per batch	Lower	Higher
Processed ingredients	Sugar	Powdered pectin, sugar and/or sugar alternative (ie stevia)
Low-sugar version?	NO (normal/full sugar jam only)	YES (can do normal, low sugar and no sugar versions)
Types of jam	Jam, marmalade	Jam, marmalade and jelly
Setting/gel issues	Could overcook and result in jam that is too firm or too soft (syrup).	As long as ingredients are carefully measured in preparation, you will have a perfect set every time.
Notes	- CON: May be lower in fruit nutrients due to longer cooking period.             – CON: Have to watch and check for set/gel stage         - PRO: Concentrated fruit flavour (higher fruit % per cup of jam)	- PRO: May be higher in fruit nutrients due to shorter cooking period.                          – PRO: Easy to use, no need to test for set/gel stage        - CON: Less of fruit concentrated flavour (lower fruit % per cup of jam)
Cooking period	45min-60mins+	<20mins (once fruit is prepped and sugar added, it’s only 1min rolling boil)
Ingredients	Either pre-measured at the beginning, or proportional to volume of fruit puree part-way through  ie marmalade: cook fruit down, measure puree into pan, adding ¾ cup sugar per 1 cup puree	Pre-measured at the beginning
Storage (in a cool dark dry place)	12months+ (keeps longer than quick method)	12months
Fruit used	Usually ¼ to 1/3 is under-ripe (they’re higher in natural pectin)	any (can use 100% ripe fruit)
Traditional Jam vs Quick Jam Methods        www.foodpreserving.org

 

Day 365: Four Berry Jam

Four Berry Jam
Day Three Hundred and Sixty Five (20.05.2013)
Processing: Boiling Water Canner 10mins
Storage: 12 months+                                                    
Yield: 6 cups per batch
       

Raspberries, blackberries, blueberries and strawberries: a delicious sweet berry jam perfect for toast, stir into yoghurt and top with granola!                                                

                                                                             Ingredients:                                                                                                                       
1kg (2.2lbs) mixed berries – strawberries, blackberries, raspberries and blueberries    
½ cup water                                                                                                                                        
2 tablespoons bottled lemon juice                                                                                              
3 tablespoons powdered pectin                                                                                                    
4 cups white sugar                                                                                                                                                                                                                                                                    
Simmer berries in water for 10mins or until soft.                                         
If using frozen berries, thaw in a bowl and use the juice. Place berries and water into a large deep pan. Bring to a boil, then simmer uncovered for 10-15mins until very soft and ready to puree. Puree berries in a blender, food processor or immersion blender.                                                                                                                                              
  
Prepare jars.                                                                                                                 
Cover jars with water and bring to a boil, boiling for 10 minutes while you prepare the jam. Once the time is up, turn the heat off and leave jars in canner until ready to fill with hot jam.
  
Make jam.                                                                                                                      
Whisk bottled lemon juice and pectin into berry mixture. Bring to a boil over high heat and then add the sugar all at once. Bring to a rolling boil (cannot stir down) and keep there for 1 minute. Then turn the heat off and bottle.                                                           
    
Prepare lids.                                                                                                                 
While you are boiling the jam, place the lids into a pan of previously boiling water. Do not simmer or boil, just let the lids heat through in the few minutes while you make the preserve and then fill the jars, removing the lids from the water when you are ready to place them onto the jars to seal.                                                                                                                                                                                                            
   
Ladle hot jam into hot jars.
 Immediately spoon hot jam into hot jars, leaving a 1/2 inch (1cm) headspace. Remove bubbles, wipe rims and seal.                                                                                                                                                                                                                            
Boiling water canner processing.                                                                            
Process in boiling water bath canner for 10 minutes (start timer once water returns to a full boil). When time is up, turn heat off and rest jars in water for 5 minutes before placing onto a towel-covered bench overnight to cool.                                                                                                                                                                                     
  
Next day: check for seals.                                                                 
Check jars have sealed before labelling and storing in a cool, dry and dark place for up to 12 months.    To view more photos of this recipe, visit HERE

Day 249: Peach Honey Bourbon Jam

Peach Honey Bourbon Jam
  

Day Two Hundred and Forty Nine (24.01.2013)
Processing: Hot Water Bath 10mins

Storage: 12 months+

Yield: 5 x half-pints (5 cups)

Recipe Source: 365 Days of Creative Canning

     
Peaches and bourbon partner so well together, so I thought I would try it with my favourite bourbon at the moment, Wild Turkey American Honey :)   
   

Ingredients:
2 pounds (1kg) peaches, washed, peeled, trimmed, halved, stoned and chopped
1/2 cup water

2 tablespoons bottled lemon juice
3 tablespoons powdered pectin (or 2 tablespoons Jamsetta)
4 tablespoons bourbon (I used Wild Turkey American Honey)
2 cups white sugar
2 tablespoons bourbon, extra [optional]
   
Simmer peaches until tender.
Simmer prepared peaches and water in a saucepan for 15 minutes until very soft, stirring occasionally. You can prepare your jars while you simmer the peaches.
 
  

  

  
  

Prepare jars.
Prepare jars by covering in water and boiling for 10 minutes.

  

Puree peaches.
Pulse fruit with immersion blender, processor or food mill until smooth. You should get approximately 2 cups of peach puree.
  

Make jam.
Measure the puree into your jam-making pot. The sugar amount will be the same as the puree amount, so measure the sugar into a separate bowl ready to add. Whisk the lemon juice, bourbon and powdered pectin into the puree in the pot. Bring to a high boil and then add the pre-measured sugar all at once. Bring to a rolling boil (cannot stir down) and boil for 1 minute. Turn heat off and skim away foam. Taste, adding extra bourbon if you want an alcoholic version or more of the bourbon flavour.

  
  

Prepare lids.

While you are making the jam, place the lids into a pot of previously boiling water. Do not simmer or boil, just let the lids heat through in the few minutes while you make the jam and then fill the jars, removing the lids from the water when you are ready to place them onto the jars to seal.
  
 Ladle hot jam into hot jars.
Ladle the hot jam into the prepared, hot jars, filling to ¼ inch (0.5cm) headspace. Wipe rims and seal.
    
Process in hot water bath canner to seal.
Process in hot water bath canner for 10 minutes (time begins once water is boiling again). Turn heat off and rest jars in water for 5 minutes before placing onto a towel-covered bench overnight to cool.
   
The next day ...
Check jars have sealed before labelling and storing in a cool, dry and dark place for up to 12 months.
   
CLICK HERE FOR MORE PHOTOS OF THE PEACH HONEY BOURBON JAM PROCESS ...

Day 248: Peach Raspberry Liqueur Jam

Peach Raspberry Liqueur Jam
  

Day Two Hundred and Forty Eight (23.01.2013)
Processing: Hot Water Bath 10mins

Storage: 12 months+

Yield: 5 x half-pints (5 cups)

Recipe Source: 365 Days of Creative Canning

   
Peaches and raspberries partner so well together, so I thought I would try it with fresh peaches and raspberry liqueur (Framboise).  ♥ it!   

   

Ingredients:
2 pounds (1kg) peaches, washed, peeled, trimmed, halved, stoned and chopped
1/2 cup water

2 tablespoons bottled lemon juice
3 tablespoons powdered pectin (or 2 tablespoons Jamsetta)

4 tablespoons raspberry liqueur (Framboise)
2 cups white sugar 

2 tablespoons raspberry liqueur, extra [optional]
   

Simmer peaches until tender.

Simmer prepared peaches and water in a saucepan for 15 minutes until very soft, stirring occasionally. You can prepare your jars while you simmer the peaches.

Prepare jars.
Prepare jars by covering in water and boiling for 10 minutes.

  

Puree peaches.
Pulse fruit with immersion blender, processor or food mill until smooth. You should get approximately 2 cups of peach puree.

Make jam.
Measure the puree into your jam-making pot. The sugar amount will be the same as the puree amount, so measure the sugar into a separate bowl ready to add. Whisk the lemon juice, liqueur and powdered pectin into the puree in the pot. Bring to a high boil and then add the pre-measured sugar all at once. Bring to a rolling boil (cannot stir down) and boil for 1 minute. Turn heat off and skim away foam. Taste, adding extra liqueur if you want an alcoholic version or more of the raspberry flavour.

Prepare lids.

While you are making the jam, place the lids into a pot of previously boiling water. Do not simmer or boil, just let the lids heat through in the few minutes while you make the jam and then fill the jars, removing the lids from the water when you are ready to place them onto the jars to seal.

   

Ladle hot jam into hot jars.

Ladle the hot jam into the prepared, hot jars, filling to ¼ inch (0.5cm) headspace. Wipe rims and seal.

   

Process in hot water bath canner to seal.

Process in hot water bath canner for 10 minutes (time begins once water is boiling again). Turn heat off and rest jars in water for 5 minutes before placing onto a towel-covered bench overnight to cool.

      

The next day ...
Check jars have sealed before labelling and storing in a cool, dry and dark place for up to 12 months.

 
CLICK HERE FOR MORE PHOTOS OF THE PEACH RASPBERRY LIQUEUR JAM PROCESS ...