Ingredients with Measurements:
- 4 cups of bearberries
- 2 cups of granulated sugar
- 1/4 cup of lemon juice
- 1/4 cup of water
Special equipment needed:
- Large pot
- Wooden spoon
- Mason jars with lids
- Canning funnel
- Ladle
Step-by-step instructions:
1. Rinse the bearberries and remove any stems or leaves.
2. In a large pot, combine the bearberries, sugar, lemon juice, and water.
3. Cook the mixture over medium heat, stirring occasionally with a wooden spoon, until the sugar has dissolved.
4. Increase the heat to high and bring the mixture to a boil.
5. Reduce the heat to medium-low and let the mixture simmer for 30-40 minutes, stirring occasionally, until the mixture has thickened and the berries have broken down.
6. Remove the pot from the heat and let it cool for a few minutes.
7. Use a ladle and a canning funnel to transfer the jam into sterilized mason jars, leaving about 1/4 inch of headspace.
8. Wipe the rims of the jars with a clean cloth and seal the jars with the lids.
9. Process the jars in a boiling water bath for 10 minutes.
10. Remove the jars from the water and let them cool on a wire rack.
11. Once the jars have cooled, check the seals and store the jam in a cool, dark place.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Medium heat for cooking and boiling
Serving size:
This recipe makes about 4-5 cups of bearberry jam, depending on the size of the berries.
Nutritional information:
Calories: 50 per tablespoon
Fat: 0g
Carbohydrates: 13g
Protein: 0g
Sodium: 0mg
Fiber: 0g
Sugar: 13g
Substitutions for ingredients:
- You can use other types of berries, such as raspberries or strawberries, instead of bearberries.
- You can use honey or maple syrup instead of granulated sugar.
Variations:
- Add a pinch of cinnamon or nutmeg for a warm, spicy flavor.
- Add a splash of vanilla extract for a sweet, aromatic flavor.
- Add a tablespoon of balsamic vinegar for a tangy, complex flavor.
Tips and tricks:
- Use a heavy-bottomed pot to prevent the jam from burning.
- Stir the jam frequently to prevent it from sticking to the bottom of the pot.
- Use a candy thermometer to check the temperature of the jam. It should reach 220°F (104°C) for a proper set.
- To test if the jam has set, place a small amount on a chilled plate and see if it wrinkles when pushed with a finger.
- Sterilize the jars and lids by boiling them in water for 10 minutes before filling them with the jam.
Storage instructions:
Store the bearberry jam in a cool, dark place for up to 1 year. Once opened, store the jam in the refrigerator for up to 1 month.
Reheating instructions:
To reheat the jam, place the jar in a pot of simmering water until the jam has softened and become spreadable.
Presentation ideas:
Serve the bearberry jam on toast, scones, or biscuits. You can also use it as a glaze for meats or as a topping for ice cream.
Garnishes:
Garnish the bearberry jam with a sprig of fresh mint or a slice of lemon.
Pairings:
Pair the bearberry jam with a cup of tea or coffee for a sweet, comforting treat.
Suggested side dishes:
Serve the bearberry jam with a side of fresh fruit or yogurt for a healthy breakfast or snack.
Troubleshooting advice:
- If the jam is too runny, cook it for a few more minutes until it thickens.
- If the jam is too thick, add a splash of water or lemon juice to thin it out.
Food safety advice:
- Always use clean, sterilized jars and lids to prevent contamination.
- Follow proper canning procedures to prevent the growth of harmful bacteria.
- Discard any jars that have not sealed properly.
Food history:
Bearberries, also known as kinnikinnick, have been used for centuries by Native Americans for medicinal and culinary purposes. The berries are high in antioxidants and have a tart, slightly bitter flavor.
Flavor profiles:
Bearberry jam has a sweet, tangy flavor with a slightly bitter aftertaste. It has a thick, spreadable texture and a deep red color.
Serving suggestions:
Serve the bearberry jam as a condiment for breakfast or as a dessert topping. It pairs well with cheese, crackers, and bread.
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