INGREDIENTS

6 pounds berries
½ cup water
1-3/4 to 2 pounds cane sugar (to taste)
1 level Tablespoon + 2 level teaspoons Pomona’s Pectin
¼ teaspoon to 3 teaspoons citric acid (to taste)

DIRECTIONS:

Combine the berries and water in a large stainless steel pot.  Begin heating over high or medium-high heat.  Stir occasionally.  Don’t let the fruit burn!

In a small bowl combine pectin and ½ cup of the sugar.  Mix thoroughly.  When the fruit is hot (160-180 degrees) slowly sprinkle in the pectin mixture while stirring.  A small sifter with a squeeze handle works well. Continue heating while adding the pectin.

Bring the fruit/pectin mix to a boil (195-200 degrees). Boil moderately for two minutes with frequent or constant stirring.

Turn the heat completely off.  Add the balance of the sugar while stirring.  Add the citric acid, if used.  Check the taste and adjust sugar and acid if necessary.

The final addition of the sugar should cool the jam to the filling temperature of 160-170 degrees.  Do not allow the jam to cool below 160 degrees in the pot.  You may have to add low heat to hold the jam at 160-170 degrees during the filling.

Skim off any foam then fill sterile jars.  Cap each one immediately after it is filled.

Process the filled jars in a boiling water bath for about 5 minutes.  Allow to cool undisturbed for 12 hours.  Check the seals.

Shelf Life

Low sugar jams have shorter shelf lives than regular jams.  If possible store unopened jars in the refrigerator.  Opened jars must be refrigerated.  Typecal shelf lives are:
• unopened jars, refrigerated:  8 months
• unopened jars, not refrigerated:  4 months
• opened jar, refrigerated: 1 month
• opened jar, not refrigerated: 3 days