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Jostaberry Jam
Ingredients
- 5 ½ cups prepared Gardens Alive! jostaberries
- 1 box powdered fruit pectin
- 7 cups granulated sugar*
Directions
Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling. Or, sterlize all jars, bands, and lids in the dishwasher.
Clean fruit. Finely chop or grind berries. Measure exactly 5-1/2 cups prepared fruit into large saucepot.
Stir pectin into fruit in saucepot. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
*Low-Sugar Recipe: Use 4 cups granulated and 1 box no-sugar needed fruit pectin in place of 7 cups granulated sugar.
