Ingredients for Bumbleberry Jam
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How to Make Bumbleberry Jam
- Sterilize six 250ml jars by your preferred method (e.g., baking at 225°F (107°C) for 20 minutes).
- Heat the jar lids in warm (not boiling) water until pliable.
- Combine the mixed berries in a large stainless steel saucepan.
- Add 6 cups (1200g) of granulated sugar all at once. Bring to a rolling boil over medium-high heat, stirring constantly until the sugar dissolves.
- Reduce heat to medium and add 1/2 teaspoon of butter (optional) to reduce foaming.
- Boil hard for exactly one minute, stirring continuously.
- Remove from heat and stir in the pectin for 3 minutes to ensure it's fully incorporated.
- Quickly ladle the hot jam into the sterilized jars, leaving 1/4 inch headspace.
- Wipe the jar rims clean, place lids and rings on jars, and process in a boiling water bath for 10 minutes (adjust processing time based on your altitude).
- Let the jars cool completely. You should hear a 'pop' sound as the jars seal. Check for proper sealing by pressing on the center of the lid – it shouldn't flex.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
817g
Fat
0g
Carbs
69g
