At Elderslie Farm, chef Katharine Elder includes this jam on charcuterie boards for eating with cheese. It's also perfect for toast, oatmeal, yogurt, waffles or pancakes.

Source: Midwest Living


Ingredient Checklist


Instructions Checklist
  • In a large saucepan, combine berries, pectin and lemon juice. Bring to a rolling boil, stirring occasionally. Add sugar and bring to a boil again; boil exactly 1 minute, stirring constantly. Remove from heat. These preserves can be canned* or kept in an airtight container in the refrigerator up to 8 weeks.



To can, ladle hot preserves into hot, sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands. Process filled jars in a boiling-water canner 5 minutes. (Start timing when water returns to a boil.) Remove jars; cool on wire racks.

Nutrition Facts

38 calories; 0 g total fat; 0 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 0 mg cholesterol; 1 mg sodium. 16 mg potassium; 10 g carbohydrates; 1 g fiber; 9 g sugar; 0 g protein; 0 g trans fatty acid; 20 IU vitamin a; 2 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 2 mcg folate; 0 mcg vitamin b12; 3 mg calcium; 0 mg iron;