Imagine a jam so vibrant and bursting with flavor that it transforms your ordinary toast into a gourmet experience! This Partridgeberry Apple Cranberry Jam is not just a condiment—it's a culinary adventure that captures the essence of North American wilderness in every spoonful. Combining the tartness of wild berries with the sweetness of apples, this recipe is a perfect blend of tradition and innovation that will elevate your breakfast and dessert game to extraordinary new heights.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: North American
Serves: 4 cups
Ingredients
- 2 cups partridgeberries
- 2 cups cranberries
- 4 cups apples, peeled and chopped
- 6 cups sugar
- 1/4 cup lemon juice
- 1 packet pectin
Instructions
- Prepare your canning equipment by sterilizing glass jars, lids, and rings in boiling water for 10 minutes. Set aside on a clean kitchen towel to dry.
- Wash the partridgeberries and cranberries thoroughly under cool running water. Remove any stems or damaged berries.
- Peel and chop the apples into small, uniform pieces. To prevent browning, toss the chopped apples with a bit of lemon juice.
- In a large, heavy-bottomed stainless steel pot, combine the partridgeberries, cranberries, chopped apples, and lemon juice.
- Add the pectin to the fruit mixture and stir well to distribute evenly. Place the pot over high heat and bring to a rolling boil, stirring constantly.
- Once boiling, add the sugar all at once. Stir vigorously to dissolve the sugar completely and return to a full rolling boil.
- Boil hard for exactly 1 minute, continuing to stir to prevent scorching. Remove from heat and skim off any foam that has formed on the surface.
- Test the jam's set by placing a small amount on a chilled plate. If it wrinkles when pushed with a finger, it has reached the correct consistency.
- Carefully ladle the hot jam into the prepared sterilized jars, leaving 1/4 inch of headspace at the top.
- Wipe the jar rims clean with a damp cloth to ensure a proper seal. Place the lids and rings on the jars, tightening just until fingertip-tight.
- Process the filled jars in a boiling water bath for 10 minutes, ensuring the jars are completely covered with water.
- Remove jars from the water bath and let cool completely on a kitchen towel. Listen for the satisfying "ping" of the lids sealing.
- Label the jars with the date and contents. Store in a cool, dark place for up to 12 months. Refrigerate after opening.
Tips
- • Always use fresh, high-quality berries for the most intense flavor • Sterilize your jars meticulously to ensure food safety and longer preservation • Use a heavy-bottomed pot to prevent burning and ensure even heat distribution • Don't rush the boiling process—precise timing is crucial for the perfect jam set • Keep a chilled plate ready to test your jam's consistency • Invest in a good candy thermometer for more accurate jam-making • Allow jars to cool undisturbed to help create a proper seal • Store in a cool, dark place to maintain optimal flavor and texture
Nutrition Facts
Calories: 80kcal
Carbohydrates: 20g
Protein: 0g
Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
