Anyways, I ran into a problem with this jam. I had returned Big Bertha after making the rhubarb strawberry pie filling, but I figured a jam recipe wouldn't be undoable without her. After all, I made all the Mother's Day jams and jellies without her help. Oh boy was I wrong!
Moral of the story: I need me a Big Bertha. The problem is that 15+ quart stock pots are so expensive! The alternative would be to get a canner, but then I have a cheap pot that isn't good for actually making stock or big batches of chili, only for water baths. And with limited space in my apartment, I would rather get a good quality stock pot that can be used for multiple purposes. I have a small stock pot, which I use for my water bath, but then my saucepan gets over-boiled as you see. I need one huge pot for the water bath so I can use my existing stock pot for the making of the jam.
2 1/2 cups washed hulled and crushed strawberries
1 1/3 cup washed and crushed raspberries
1/3 cup chocolate liqueur
6 cups sugar
1 3 ounce pouch of liquid pectin
Prepare jars and lids, as well as starting heating up water for the water bath. Place sugar and berries into a non-reactive, bigger-than-miss-mochi-has saucepan. Heat, stirring constantly, over medium high heat until all sugar has dissolved and jam has reduced a teeny bit. Once the mixture has reached a full rolling boil, boil for about a minute. Then stir in liquid pectin and boil hard for another minute, stirring constantly. Turn off heat, stir in chocolate liqueur and immediately ladle into prepared jars, leaving 1/4" headspace. Process in a water bath for 10 minutes. Store in a cool dark place for up to one year. Makes about 6 half pint jars. This recipe is adapted from Ball's Complete Book of Home Preserving, edited by Judi Kingry and Lauren Devine.
See Also:
Rhubarb Strawberry Pie Filling
Habanero Gold
Pomegranate Jelly
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