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Autumnberry-Apple Cider Jam

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Wild harvested autumberries team up with apple cider to produce this tasty jam loaded with lycopene.

Ingredients

Units Scale
  • 4 cups autumnberry puree
  • 1 cup apple cider
  • 2 teaspoons calcium water (included with Pomona’s Pectin)
  • 1 cup honey or 2 cups sugar
  • 2 teaspoons Pomona’s Pectin powder

Instructions

  1. Sterilize six 8-ounce jars, keep hot. Prepare lids.
  2. Fill water bath canner and bring to boil while preparing the rest of the recipe.
  3. To prepare the autumnberry puree, rinse your autumnberries and place them in a heavy bottom pot with about a cup of water.
  4. Given the size of the seeds, you need a little over twice as many cups of berries (8-9 cups) to get 4 cups of puree. Cook until mushy.
  5. Run through a chinois or food mill, or squeeze through a jelly bag, flour sack towel or cheesecloth.
  6. In a small bowl, mix together sugar (or honey) and pectin powder.
  7. Don’t skip this step, or your pectin will clump. Set aside.
  8. In a large, non-reactive pot combine autumnberry puree, apple cider and the calcium water. Bring to a full boil.
  9. Add sugar-pectin mixture, stir vigorously 1-2 minutes while cooking to dissolve pectin.
  10. Return to boil and remove from heat.
  11. Ladle jam into sterilized jars leaving 1/4″ headspace.
  12. Wipe rims clean and screw on the lids.
  13. Process for 10 minutes in water bath canner (add 1 minute for every 1,000 feet above sea level).

Notes

  • The pulp will want to separate from the juice as it sits. If you wish to make a jelly instead of a jam, cook down more berries, strain juice and pulp, and let them site overnight to separate.
  • Slim off pulp and use for fruit leather or just eat it straight (it’s very tasty).
  • (I use a heavy bottom stainless steel pot).
  • Jam will last about three weeks once opened.

Find it online: https://commonsensehome.com/autumnberry-apple-cider-jam/