|Cleaning the berries....removing the stems is a bit tedious.|
I used the recipe that I found in this You Tube video which is essentially 4 cups of autumn berry juice (or puree), 5 1/2 cups sugar, a generous table spoon of lemon juice and a box of pectin. I used a food mill to separate the skin and seeds from the juice and pulp. I've read that the clear juice of autumn berries likes to separate from the solids and caused marbling in the jam but I had very little of these problems by continuously stirring the puree.
|The food mill worked like a charm! Autumn berry puree in the bowl and the skin and seeds in the mill.|
The results were fantastic! The jam is a beautiful red color, the texture is smooth, and the taste is amazing. The added sugar required for canning makes it sweet, yet the natural tartness of the berries finishes off each bite.
I ended up with about eight 8 oz jars of jam. The process was simple and straight forward, and my friends and family love the jam. So, for about one hour of gathering and another hour of processing and canning, and for a total cost of about $1 for the pectin, I have more than enough jam for my family and friends for many, many months.
|Today's breakfast: wheat toast and autumn berry jam!|
I recommend that everybody get out and gather some autumn berries and make some jam. The fruit is plentiful and easy to find and it is rich in the antioxidant lycopene and other valuable nutrients!