Homemade Partridgeberry Jam
Hi and welcome to our website!
If you are looking for a tasty batch of partridgeberry jam.
We have a short video tutorial and recipe posted below for you to follow along.
We pick our partridgeberries in the fall of the year between October and November. Picking them before that they are not ripe and still got a little worm inside the berry...As gross as that sounds thats what our elders would say to us when we were young.
Toss your berries and water into a pot on the stovetop on a medium heat. Let the berries start to boil to release the juices from the berries and then set the timer for around 15 minutes or so!!
Stirring occasionally so it don't burn to the bottom of the boiler.
We hope you are still very interested in making your own partridgeberry jam today!! If you haven't got access to partridgeberries use cranberries and it will taste almost to same. Please continue on to our recipe posted below and more pictures and don't forget to watch our short video tutorial.
https://www.bonitaskitchen.com/cookbook
Ingredients
- Partridgeberries - 6 cups, fresh or frozen
- Sugar - 2 cups, more if you like
- Water - 2 cups
Instructions
In a large boiler, add your berries and two cups of cold water, bring to a boil let cook for 15 minutes or more stirring occasionally. ( Don’t burn )
Add two cups of sugar, continue cooking for another 15 minutes.
Remove from heat and discard any foam from the top of your jam.
Sterilize your jars and lids in hot water for about 15 minutes remove from heat then take out of water let air dry.
See recipe below and our link!
Next step is to pour your jam into 1 cup jars, leaving ½ inch from the top, it should make about five jars.
Add the lids and caps to jars of jam and twist on finger tight, after all jars are capped put them in a pot of hot water to seal. Let them boil for 5 to 10 minutes then remove from hot water and let cool at room temperature on the counter top.
Sterilizing and Canning Procedures
Method:
Sterilization:
1. Start by getting a large boiler and filling in about quarter full of water.
2. Then start the water to a boil and placing your mason jars inside then cover boiler.
3. After let the pot boil for about 15 - 20 remove your jars and place them on paper towels or a cloth.
Canning Procedures:
1. After your food items are cooked and ready to bottle, scoop hot liquid and put inside your mason jars.
2. Continue doing this until all bottles are complete and leaving 1/2 inch on top.
3. Clean around the top of your jars removing any food of rims.
4. Then place caps and lids on your jars and tighten.
5. Then place your jars back in the hot water bath and start the boiling for another 5 minutes with the cover on boiler.
Bonita’s Tips:
Add a teaspoon of butter to cooked jam to remove the foam as well.
Store in cool room or fridge until gone.
Preparing jars in another boiler while you make the jam will make for quicker results.
I make this jam all year around because I freeze the berries in a freezer bag with two cups of berries in each bag.
So after the berries have cooked for 15 minutes or so add the sugar and stir it in. Then keep stirring occasionally until you see the berries juice starting to thicken. This could take about another 15 minutes or so.
If don’t have to be totally thick just a nice texture. After the jam comes to room temp it would continue to thicken to a spreadable jam.
Prepare your jars first Sterilizing and Canning Procedures
Then scoop the jam into the jars leaving ½ inch from the top. Clean around the top rim before adding the cap and lid. Twist them on finger tight and put them a side to put back into the boiler to seal the tops.
Thank you for stopping by and for watching our short video tutorial. Please leave us a message before you go and if you are looking for more info or another recipe send me a message. On behalf of myself, RMHussey Productions and Team and from our kitchen to yours.
