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Berry Jam (By the Cup)

Submitted by: suzanne-mcminn on June 25, 2011
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
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Berry Jam (By the Cup)

This recipe is adjusted for a per-cup measure so that however many berries you have, you can make jam! Recipe works for blackberries, blueberries, raspberries, dewberries, youngberries, gooseberries, and loganberries.

Featured on CITR

Difficulty: Easy

Servings: varies

Prep Time: 15 minutes   Cook Time: 15 minutes BWB  

Ingredients

crushed berries


powdered pectin

sugar

Directions

Per each cup crushed berries (a single type of the berry listed, or a mix of berries), use 3/4 cup sugar. Use one package powdered pectin for up to a 9-cup batch.


Combine berries and pectin in a large pot. Bring to a boil, stirring constantly. Add sugar, stirring until dissolved, and return to a rolling boil. Remove from heat. Ladle hot jam into hot jars, leaving 1/4-inch headspace. BWB 15 minutes.

Note: You can make berry jam without pectin, if you prefer. Skip the pectin; combine the berries and sugar in the pot. Bring slowly to a boil, stirring until the sugar dissolves then cook rapidly to the gelling point, stirring constantly, and BWB 15 minutes.

Categories: Boiling Water Bath, BWB Jams, Jellies, Butters & Preserves, Canning, Preserving

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  1. 7-3
    4:38
    pm

    if skipping the pectin, will the jam still set up properly? or does it depend on what berries are used?

    • 7-3
      5:05
      pm

      Mechelle, the BBB actually recommends the recipe without the pectin. I never make jam without pectin just because it sets up easier, so I can’t tell you how it does without the pectin, only that the BBB would tell you to do it without!

  2. 9-13
    7:11
    am

    Mechelle – not sure if this helps you at all but here in UK we only use pectin if we have to – that is if all else fails. If you are using a fruit low in pectin then try adding lemon juice or any apple which is high in pectin (crab apples especially good). You wont notice any difference in the flavour of the jam or jelly and it is natural produce you are adding. We do have ‘jam sugar’ here but I try to avoid it if I can – it has pectin added to it. For me the whole point of making home made jams is to avoid unnecessary additives and I’m quite happy if the set is a little softer which it is sometimes depending on the fruit. We dont use a water bath either – not sure why it is necessary but I notice the recipes in the US all suggest it so there must be a reason. I love this website – some great recipes and its good to share. The wonderful Steam Juicer is still a rarity over here but I have one and absolutely love it.

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