Zutaten für Summer Canning
- Jam
- Saskatoon Berries
- Granulated Sugar
- Bottled Lemon Juice
- Fruit Pectin
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Zubereitung von Summer Canning
- Thoroughly wash 4 cups of Saskatoon berries.
- Pulse berries in a food processor or finely chop them, one layer at a time, until desired consistency is reached.
- Measure 6 cups of granulated sugar and set aside.
- Combine the prepared berries and 1 cup of bottled lemon juice in a large, deep stainless steel saucepan.
- Whisk in 1 package (1.75 oz) of fruit pectin until completely dissolved.
- Stirring frequently, bring the mixture to a rolling boil over high heat.
- Add the measured sugar.
- Stir constantly and return the mixture to a full rolling boil. Boil hard for exactly one minute.
- Remove from heat and skim off any foam.
- While the jam is boiling, prepare seven clean 1-cup mason jars by placing them in a boiling water canner. Fill with water, cover, and boil for 20 minutes to sterilize.
- Boil snap lids in separate water for 5 minutes to soften the sealing compound. Keep jars and lids in hot water until ready to use.
- Ladle the hot jam into the hot sterilized jars, leaving 1/4 inch headspace.
- Remove air bubbles with a non-metallic utensil. Wipe the jar rims clean.
- Center a snap lid on each jar and apply the screw band securely until fingertip tight.
- Place filled jars in the canner, cover, and return water to a boil. Process the jam for 15 minutes.
- Remove jars carefully without tilting, and cool upright, undisturbed for 24 hours. Do not retighten screw bands.
- After cooling, check the jar seals to ensure they curve downward. This indicates a proper seal.
- Yields: seven 1-cup jars of delicious Saskatoon jam!
Nährwert-Informationen (Ungefähr pro Portion)
Natrium
0 g
Zucker
685g
Fett
0g
Kohlenhydrate
59g
