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Topic: Jam disaster turns into a jam save!  (Read 1283 times)
Tags for this thread: canning , jam , berry  Add new tag
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« on: July 21, 2010 12:07:22 PM »

I made some blackberry jam from the wild berries growing all around our house. They are so tasty and you can practically make jam for free when you don't have to pay for fruit!

Everything was going great until one of the batches just didn't turn out- it was sloppy. I was going to try to pass it off as ice cream sauce (lame I know but it was a moment of weakness!) until I went searching for a solution. On the Bernardin site (www.homecanning.com) they listed this as a solution for jam that didn't gel:

 For each 1 cup (250 ml) product, measure:

2 tbsp (30 ml) granulated sugar,
1 tbsp (15 ml) water and
1  tsp (7 ml) BERNARDIN Fruit Pectin.
 In a large, deep stainless steel saucepan, whisk fruit pectin into water. Stirring constantly to prevent scorching, bring to a boil. Stir in the measured jam and sugar.
 Stirring constantly over high heat, bring to a full rolling boil; boil hard 30 seconds. Remove from heat; skim foam, if necessary.
 Ladle into hot sterilized jars, leaving 1/4 inch (0.5 cm) headspace. Remove air bubbles. Wipe jar rim removing any stickiness. Centre new SNAP LIDS on jars; apply screw bands securely until fingertip tight. Heat process 5 minutes in boiling water canner.

I gave it a try and it worked GREAT! You'd never know that it was a jam disaster and it saved all my hardwork. It's nice to know that you have options to fix your jam in case of emergency!
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« Reply #1 on: July 21, 2010 12:17:57 PM »

Hey now...don't go discounting the ice cream topping! Wink

Another option is using it in BBQ sauces or glazes. My husband used up the last of my cranberry jalapeno jelly in a BBQ sauce. It turned out super yummy!

Lovely work! Now, all you need is a nice piece of buttered bread.  Grin
« Reply #2 on: July 21, 2010 11:45:30 PM »

Glad it worked!

I think those are actually black raspberries.  Raspberries are hollow when you pick them, like a little cup.  Blackberries are solid (generally whitish) inside.

Those who do not want to imitate anything, produce nothing.  ~ Dali
« Reply #3 on: July 22, 2010 09:11:24 AM »

Really?? The blackberries in the grocery store are the same shape, with the hollow cup (except MUCH bigger and have a lot LESS flavour).
We do have some wild berries that have a longer shape and a white centre but I didn't think they were blackberries. The have an almost kiwi flavour... I've never had enough of the longer shaped berries to make jam so we just eat them.

 I usually add raspberries to the mix anyway since they are sweeter than the 'blackberries' so I guess technically it's black raspberry anyway.Well, whatever they are they are yummy!!!
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« Reply #4 on: July 22, 2010 11:56:54 PM »

Don't forget the pancake syrup option... Smiley

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