As the spring season ushers in warmer temperatures, I am focused on the blossomed plants that will soon produce ripe, succulent berries. My last year’s supply of Bumbleberry Jam is running low so I am hopelessly awaiting the opportunity to pick fresh berries and the prospect of an abundant canning season.
There is nothing sweeter than a freshly baked scone or a slice of whole grain bread slathered with creamy butter and a heaping scoop of Bumbleberry Jam. We also enjoy pairing the jam with a hearty helping of extra crunchy homemade peanut butter to assemble the classic PB&J. Oh, it’s all so berry delicious!
Below you will find the link for this incredible jam. Always remember that using a reputable source for canning recipes is imperative. Some of these sources include the National Center for Home Food Preservation, University Extension Websites, and Ball or Bernardin Recipes. These organizations have thoroughly tested recipes making sure to focus on food safety guidelines.
It’s relatively simple to make jam. Follow the directions exactly as written and you’ll end up with a safe, delicious product. Most jam recipes require an abundance of crushed berries…
Then you’ll often need some pectin and sugar…
You’ll need a large pot to mix all of your ingredients together according to the directions…
After processing the jars in a water bath canner for the recommended time, you’ll let the jars sit to cool for 12-24 hours…
The Bumbleberry Jam recipe can be found here:
http://www.bernardin.ca/recipes/bumbleberry-jam.htm?Lang=EN-US
Ball has a recipe for Mixed Berry Jam that tastes delicious as well. Here is the link:
Simply Made Kitchen and Crafts 