Ingredients with Measurements:
- 4 cups Cherry of the Rio Grande fruit, washed and pitted
- 2 cups granulated sugar
- 1/4 cup lemon juice
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 packet pectin
Special Equipment Needed:
- Large pot
- Canning jars with lids and bands
- Canning funnel
- Jar lifter
- Bubble remover tool
- Water bath canner
Step-by-Step Instructions:
1. In a large pot, combine the Cherry of the Rio Grande fruit, sugar, lemon juice, and salt. Stir well and let sit for 30 minutes to allow the fruit to release its juices.
2. Place the pot on medium-high heat and bring the mixture to a boil, stirring constantly. Add the pectin and continue to stir for 1-2 minutes until the pectin is fully dissolved.
3. Reduce the heat to medium and let the jam simmer for 20-25 minutes, stirring occasionally, until it thickens and reaches the desired consistency.
4. Remove the pot from the heat and stir in the vanilla extract.
5. Using a canning funnel, ladle the hot jam into clean, sterilized jars, leaving 1/4 inch of headspace. Use a bubble remover tool to remove any air bubbles.
6. Wipe the rims of the jars with a clean, damp cloth and place the lids and bands on top, tightening them just until they are snug.
7. Using a jar lifter, carefully place the jars in a water bath canner filled with boiling water. Process for 10 minutes.
8. Remove the jars from the canner and let them cool on a towel-lined surface for 24 hours.
9. Check the seals on the jars and store in a cool, dark place for up to 1 year.
Time:
Preparation time: 30 minutes
Cooking time: 25 minutes
Total time: 55 minutes
Temperature:
Medium-high heat for boiling, medium heat for simmering, and boiling water for processing.
Serving size:
This recipe makes approximately 4-5 half-pint jars of jam.
Nutritional information:
Per 1 tablespoon serving:
Calories: 50
Total Fat: 0g
Sodium: 25mg
Total Carbohydrates: 13g
Sugars: 12g
Protein: 0g
Substitutions for ingredients:
- Cherry of the Rio Grande fruit can be substituted with any other type of cherry or berry.
- Lemon juice can be substituted with lime juice or orange juice.
- Vanilla extract can be substituted with almond extract or cinnamon.
Variations:
- Add 1/4 cup of chopped nuts, such as almonds or pecans, for a crunchy texture.
- Add 1/4 cup of bourbon or rum for a boozy twist.
- Add 1/4 cup of honey for a natural sweetener.
Tips and Tricks:
- Use a candy thermometer to ensure the jam reaches 220°F, the temperature needed for proper gelling.
- Sterilize the jars and lids by boiling them in water for 10 minutes before using.
- Use fresh, ripe fruit for the best flavor and texture.
- Stir the jam frequently to prevent burning and sticking to the bottom of the pot.
Storage Instructions:
Store the jam in a cool, dark place for up to 1 year. Once opened, store in the refrigerator for up to 3 weeks.
Reheating Instructions:
To reheat the jam, place the desired amount in a microwave-safe bowl and heat in 15-second intervals, stirring in between, until warm.
Presentation Ideas:
Serve the jam in a small bowl with a spoon for spreading on toast or biscuits. Alternatively, pour the jam into a decorative jar and tie a ribbon around the lid for gift-giving.
Garnishes:
Garnish the jam with a sprig of fresh mint or a slice of lemon for a pop of color.
Pairings:
This jam pairs well with toast, biscuits, scones, or as a topping for ice cream.
Suggested Side Dishes:
Serve the jam with a side of fresh fruit or a cheese platter for a sweet and savory snack.
Troubleshooting Advice:
- If the jam doesn't set, try adding more pectin and simmering for an additional 5-10 minutes.
- If the jam is too thick, add a splash of water or fruit juice to thin it out.
Food Safety Advice:
- Always use clean, sterilized jars and lids to prevent contamination.
- Follow proper canning procedures to prevent spoilage and bacterial growth.
- Discard any jars with a broken or compromised seal.
Food History:
Cherry of the Rio Grande is a small, tropical fruit native to South America. It is also known as Eugenia involucrata and Surinam cherry. The fruit has a sweet and tangy flavor and is often used in jams, jellies, and desserts.
Flavor Profiles:
This jam has a sweet and tangy flavor with a hint of vanilla.
Serving Suggestions:
Serve the jam as a spread on toast, biscuits, or scones. It can also be used as a topping for ice cream or yogurt.
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