Subj : St. Irene 14
To   : All
From : Dave Drum
Date : Tue May 04 2021 13:37:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Irene's Jam
 Categories: Fruits, Citrus, Condiments
      Yield: 9 Servings
 
      2 lb Blueberries
    1/2 lb Cranberries
    1/2 lb Rhubarb pulp
    1/4 lb Red raspberries
    1/4 lb Wild black rasperries
  1 3/4 lb Turbinado sugar
      2 sm Oranges; zest & juice
    1/2 c  Apple pectin
    1/4 c  Lemon juice
    1/4 c  Maple syrup
        lg Pinch salt
 
  In a large preserving pan, stockpot or Dutch oven,
  combine all ingredients. Bring to a simmer over medium
  heat, stirring until sugar dissolves. Remove from heat,
  transfer to a heat-safe bowl, cover and refrigerate (or
  leave at room temp in a cool spot) overnight.
  
  Alternatively, continue cooking to make the jam in one
  day.
  
  Prepare canner, jars and lids.
  
  Transfer fruit mixture back to the preserving pot and
  bring to a boil over medium-high heat; continue to boil
  briskly, stirring only to prevent sticking. Lower heat
  if jam begins to stick excessively and use a splatter
  screen if you have one. Cook jam until it reaches the
  set point (220ºF/104ºC), then ladle into clean, hot jars
  to 1/4" headspace, wipe rims, affix lids and process in
  a boiling water bath for 10 minutes.
  
  Alternatively, transfer entire batch to a large,
  heat-safe bowl, allow to cool to room temperature, then
  cover tightly and store either at room temperature or
  refrigerated.
  
  Yields about 9 cups.
  
  RECIPE FROM: https://localkitchenblog.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... History never repeats itself.
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