Olallieberry Jam
This recipe is from Pomona Pectin. My sister used the full 2 cups sugar which is still considerably less than other recipes.
Ingredients
- 4 cups mashed fruit
- 3/4-2 cups sugar
- 2 tsp pectin Pomona Pectin
- 2 tsp *calcium water
Instructions
- *Calcium water: put 1/2 tsp white calcium powder and 1/2 cup water in a small, clear jar with lid. Shake well.
- Wash and rinse jars. Let stand in hot water.
- Bring lids to boil, turn off heat, let stand in hot water. Wash screw bands, set aside.
- Prepare fruit by removing (if needed) and mashing.
- Measure fruit into pan, add *calcium water, stir well.
- Measure sugar into separate bowl. Stir pectin powder into sugar and mix well.
- Bring fruit to a full boil.
- Add sugar/pectin, stirring well to dissolve while mixture returns to full boil. Remove from heat.
- Fill jars to 1/4" of top. Wipe rims clean. Screw on 2-piece lids.
- Put filled jars in boiling water to cover.
- Boil for 10 minutes. Remove from water.
- Let jars cool.
- Check seals: lids should be sucked down (you'll hear the pop sound).
- Store for up to 1 year (stored in cool pantry).
- Lasts 3 weeks once opened (keep in refrigerator once opened).