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

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Credit: Blaine Moats

Recipe Summary

hands-on:
10 mins
total:
25 mins
Servings:
96
Yield:
6 cups
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Ingredients

Ingredient Checklist

Directions

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.

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*TIP

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; carbohydrates 10g; insoluble fiber 1g; sugars 9g; vitamin a 20.2IU; vitamin c 2mg; niacin equivalents 0.1mg; folate 2.4mcg; sodium 1mg; potassium 16mg; calcium 3mg; iron 0.1mg.
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