Ingredients with Measurements:
- 4 cups of mayhaw berries
- 4 cups of granulated sugar
- 1/4 cup of lemon juice
- 1 packet of 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. Wash the mayhaw berries and remove any stems or leaves.
2. In a large pot, combine the mayhaw berries, sugar, and lemon juice.
3. Cook the mixture over medium heat, stirring occasionally, until the sugar has dissolved and the berries have released their juice.
4. Add the pectin to the pot and stir well.
5. Increase the heat to high and bring the mixture to a rolling boil, stirring constantly.
6. Boil the jam for 1 minute, then remove it from the heat.
7. Skim off any foam from the surface of the jam.
8. Ladle the hot jam into sterilized canning jars, leaving 1/4 inch of headspace.
9. Use a bubble remover tool to remove any air bubbles from the jars.
10. Wipe the rims of the jars with a clean, damp cloth.
11. Place the lids and bands on the jars, tightening the bands just until they are snug.
12. Process the jars in a boiling water bath canner for 10 minutes.
13. Remove the jars from the canner and let them cool on a towel-lined countertop.
14. Check the seals on the jars after they have cooled. Any jars that have not sealed properly should be refrigerated and used within a few weeks.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
Medium heat for cooking the berries and sugar mixture, high heat for boiling the jam.
Serving size:
This recipe makes approximately 4 cups of jam.
Nutritional information:
Calories: 50 per tablespoon
Total fat: 0g
Sodium: 0mg
Total carbohydrates: 13g
Sugars: 13g
Protein: 0g
Substitutions for ingredients:
- Mayhaw berries can be substituted with other tart berries, such as cranberries or sour cherries.
- Lemon juice can be substituted with lime juice or orange juice.
- Pectin can be substituted with a natural thickener, such as chia seeds or agar agar.
Variations:
- Add a pinch of cinnamon or nutmeg for a warm spice flavor.
- Add a splash of bourbon or whiskey for a boozy kick.
- Mix in chopped nuts or dried fruit for texture and flavor.
Tips and tricks:
- Use a candy thermometer to ensure that the jam reaches the proper temperature for setting.
- Stir the jam constantly while it is boiling to prevent scorching.
- Use a canning funnel to make filling the jars easier and less messy.
- Label the jars with the date and type of jam for easy identification.
Storage instructions:
Store the jars of jam in a cool, dark place for up to 1 year.
Reheating instructions:
To reheat the jam, simply remove it from the jar and warm it in a saucepan over low heat, stirring occasionally.
Presentation ideas:
Serve the jam in a small dish alongside toast, biscuits, or scones.
Garnishes:
Garnish the jam with a sprig of fresh mint or a slice of lemon.
Pairings:
Mayhaw jam pairs well with buttery croissants, creamy brie cheese, or tangy goat cheese.
Suggested side dishes:
Serve the jam with a side of fresh fruit or a cup of hot tea.
Troubleshooting advice:
- If the jam does not set properly, try boiling it for an additional minute or adding more pectin.
- 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 equipment when canning.
- Follow proper canning procedures to prevent the growth of harmful bacteria.
- Discard any jars of jam that show signs of spoilage, such as mold or an off odor.
Food history:
Mayhaw berries are native to the southern United States and have been used for centuries by Native Americans for food and medicine. Mayhaw jam is a popular regional delicacy in the southern states.
Flavor profiles:
Mayhaw jam has a tart, tangy flavor with a hint of sweetness.
Serving suggestions:
Serve the jam as a topping for toast, biscuits, or pancakes.
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