{"id":50,"date":"2014-07-15T20:30:55","date_gmt":"2014-07-16T00:30:55","guid":{"rendered":"http:\/\/chapeauvert.ca\/chapeaublanc\/?p=50"},"modified":"2014-07-28T13:20:10","modified_gmt":"2014-07-28T17:20:10","slug":"master-jam-recipe","status":"publish","type":"post","link":"https:\/\/chapeauvert.ca\/chapeaublanc\/cookbook\/master-jam-recipe\/","title":{"rendered":"Master Jam Recipe"},"content":{"rendered":"<p>Last summer, I was on the hunt to make jam without store bought pectin or\u00a0white sugar. As I scoured\u00a0\u00a0the net for answers I came upon surprisingly simple solutions. The first was to make pectin from scratch using crab apples (recipe to come). The second was to use honey as the sweetener. \u00a0This has now become my base recipe for all the jams I make.<!--more--><\/p>\n<p style=\"padding-left: 30px;\"><em>Note: Because I am using honey and homemade pectin, the yield is significantly smaller then with store bought pectin and sugar. \u00a0I also like to use the 125 ml jars, because they are nice and compact and get eaten up quickly if given as gifts.<\/em><\/p>\n<p><strong>Yield: 4 to 6 125 ml jars, depending on amount of natural sugar in the fruit used.<\/strong><\/p>\n<h5>Ingredients:<\/h5>\n<ul>\n<li>4 cups of fruit of your choice, preferably local and organic<\/li>\n<li>125 ml of homemade pectin<\/li>\n<li>125 ml of your favourite local honey<\/li>\n<\/ul>\n<h5>Steps:<\/h5>\n<ol>\n<li>Prepare a boiling\u00a0water bath canner for 6 x 125 ml jars.<\/li>\n<li>At the same time, place 6 lids in a small pot and set to simmer.<\/li>\n<li>Combine fruit, pectin and honey in a heavy bottomed pot of your choice.\u00a0I use a ceramic coated non-stick pot that works quite well.<\/li>\n<li>Bring to a boil and then reduce to medium while regularly stirring to avoid burning the precious jam.<\/li>\n<li>Once the fruit has started to break down, you can\u00a0use an\u00a0immersion (stick) blender to whir up the jam. But you don&#8217;t have to if you enjoy a more chunky jam.<\/li>\n<li>Keep watch and stir regularly until the jam has reached a thick &#8220;jammy&#8221; consistency.\u00a0<span style=\"color: #222222;\">Marisa McClellan, of <a href=\"http:\/\/foodinjars.com\/\" target=\"_blank\">Food in Jars<\/a>, has some great <a href=\"http:\/\/foodinjars.com\/2010\/07\/canning-101-how-to-ensure-that-your-jam-sets\/\" target=\"_blank\">tips<\/a>\u00a0on how to know when your jam is ready. I have used this recipe quite often that I just eyeball when it is time to take the jam off the stove.<\/span><\/li>\n<li>Using a canning funnel (I like using a metal one), spoon the jam from the pot and into each jar, leaving 1\/2&#8243; of head space. If you end up with a jar that has more head space, set it aside and use it for your breakfast the next morning.<\/li>\n<li>Once each jar is filled,\u00a0make sure the rim of each jar is clean by wiping it down with the cloth of your choice. * Jam on the rim can prevent a jar\u00a0from sealing and risk spoilage.<\/li>\n<li>Place the lids on each jar and screw on the ring to finger tight.<\/li>\n<li>Place each jar back in the boiling water bath and bring back up to a boil. Once a full rolling boil is reached set a timer for 10 minutes.<\/li>\n<li>When you timer goes off, take your canning pot off the heat\u00a0and set your timer for another 10 minutes.<\/li>\n<li>When the second timer goes off, remove your jars from the canner and place on a wire rack to cool. Allow at least 24 hours to seal. If you are using standard metal lids and your kitchen is fairly cool, you should hear the exciting &#8220;popping&#8221;, quite soon after the jars are out of the water.<\/li>\n<\/ol>\n<p><em>*If a jar has not sealed, you can reprocess it. But I usually just put it in the fridge and save it for some homemade bread \ud83d\ude42<\/em><\/p>\n<p>Enjoy!<\/p>\n<p>Here is a Black &amp; White Currant Jam that I made recently with the Master Recipe.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-54 size-full\" src=\"http:\/\/chapeauvert.ca\/chapeaublanc\/wp-content\/uploads\/2014\/07\/black-white-currant-jam.jpg\" alt=\"Black and White Currant Jam\" width=\"1038\" height=\"692\" srcset=\"https:\/\/chapeauvert.ca\/chapeaublanc\/wp-content\/uploads\/2014\/07\/black-white-currant-jam.jpg 1038w, https:\/\/chapeauvert.ca\/chapeaublanc\/wp-content\/uploads\/2014\/07\/black-white-currant-jam-300x200.jpg 300w, https:\/\/chapeauvert.ca\/chapeaublanc\/wp-content\/uploads\/2014\/07\/black-white-currant-jam-1024x682.jpg 1024w\" sizes=\"auto, (max-width: 1038px) 100vw, 1038px\" \/><\/p>\n<p>I used currants that my good friend Jackie, from\u00a0<a href=\"http:\/\/concordialoyolacityfarm.wordpress.com\/\" target=\"_blank\">City Farm<\/a>, let\u00a0me pick and make into this tart jam.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-80 size-full\" src=\"http:\/\/chapeauvert.ca\/chapeaublanc\/wp-content\/uploads\/2014\/07\/bwcj-currants.jpg\" alt=\"Black &amp; White Currants\" width=\"1038\" height=\"779\" srcset=\"https:\/\/chapeauvert.ca\/chapeaublanc\/wp-content\/uploads\/2014\/07\/bwcj-currants.jpg 1038w, https:\/\/chapeauvert.ca\/chapeaublanc\/wp-content\/uploads\/2014\/07\/bwcj-currants-300x225.jpg 300w\" sizes=\"auto, (max-width: 1038px) 100vw, 1038px\" \/><\/p>\n<p>I then popped a jar of pectin out of the freezer from last summer, since I had not yet made any fresh pectin at the time of cooking up\u00a0this recipe.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-83 size-full\" src=\"http:\/\/chapeauvert.ca\/chapeaublanc\/wp-content\/uploads\/2014\/07\/bwcj-pectin.jpg\" alt=\"Homemade Pectin\" width=\"1038\" height=\"779\" srcset=\"https:\/\/chapeauvert.ca\/chapeaublanc\/wp-content\/uploads\/2014\/07\/bwcj-pectin.jpg 1038w, https:\/\/chapeauvert.ca\/chapeaublanc\/wp-content\/uploads\/2014\/07\/bwcj-pectin-300x225.jpg 300w\" sizes=\"auto, (max-width: 1038px) 100vw, 1038px\" \/><\/p>\n<p>I use some honey from an old friend down at\u00a0<a href=\"http:\/\/www.cooplesjardinsdelaresistance.com\/en\/home\" target=\"_blank\">Coop les Jardins de la Resistance<\/a>\u00a0in Ormstown, Qu\u00e9bec.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-82 size-full\" src=\"http:\/\/chapeauvert.ca\/chapeaublanc\/wp-content\/uploads\/2014\/07\/bwcj-honey.jpg\" alt=\"Local Honey\" width=\"1038\" height=\"779\" srcset=\"https:\/\/chapeauvert.ca\/chapeaublanc\/wp-content\/uploads\/2014\/07\/bwcj-honey.jpg 1038w, https:\/\/chapeauvert.ca\/chapeaublanc\/wp-content\/uploads\/2014\/07\/bwcj-honey-300x225.jpg 300w\" sizes=\"auto, (max-width: 1038px) 100vw, 1038px\" \/><\/p>\n<p>At this point in the recipe I usually add the thawed pectin into a glass liquid measuring cup and top it off with the honey to the 1 cup line.<\/p>\n<p>One of my favourite wooden spoons from <a href=\"http:\/\/www.littledeer.ca\/\" target=\"_blank\">Littledeer<\/a>, that has become the official jam making spoon. It still has a purple hew from last year&#8217;s blueberry jams.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-79 size-full\" src=\"http:\/\/chapeauvert.ca\/chapeaublanc\/wp-content\/uploads\/2014\/07\/bwcj-combine.jpg\" alt=\"Currants, pectin &amp; honey\" width=\"1038\" height=\"779\" srcset=\"https:\/\/chapeauvert.ca\/chapeaublanc\/wp-content\/uploads\/2014\/07\/bwcj-combine.jpg 1038w, https:\/\/chapeauvert.ca\/chapeaublanc\/wp-content\/uploads\/2014\/07\/bwcj-combine-300x225.jpg 300w\" sizes=\"auto, (max-width: 1038px) 100vw, 1038px\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-78\" src=\"http:\/\/chapeauvert.ca\/chapeaublanc\/wp-content\/uploads\/2014\/07\/bwcj-boil.jpg\" alt=\"Boiling Currants\" width=\"1038\" height=\"779\" srcset=\"https:\/\/chapeauvert.ca\/chapeaublanc\/wp-content\/uploads\/2014\/07\/bwcj-boil.jpg 1038w, https:\/\/chapeauvert.ca\/chapeaublanc\/wp-content\/uploads\/2014\/07\/bwcj-boil-300x225.jpg 300w\" sizes=\"auto, (max-width: 1038px) 100vw, 1038px\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-77\" src=\"http:\/\/chapeauvert.ca\/chapeaublanc\/wp-content\/uploads\/2014\/07\/bwcj-blended.jpg\" alt=\"Blended Currants\" width=\"1038\" height=\"779\" srcset=\"https:\/\/chapeauvert.ca\/chapeaublanc\/wp-content\/uploads\/2014\/07\/bwcj-blended.jpg 1038w, https:\/\/chapeauvert.ca\/chapeaublanc\/wp-content\/uploads\/2014\/07\/bwcj-blended-300x225.jpg 300w\" sizes=\"auto, (max-width: 1038px) 100vw, 1038px\" \/><\/p>\n<p>The end result, a tangy flavour packed jam that reminds me of summers spent at my Oma &amp; Opa&#8217;s in the Netherlands.<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Last summer, I was on the hunt to make jam without store bought pectin or\u00a0white sugar. As I scoured\u00a0\u00a0the net for answers I came upon surprisingly simple solutions. The first was to make pectin from scratch using crab apples (recipe to come). The second was to use honey as the sweetener. \u00a0This has now become &hellip; <a href=\"https:\/\/chapeauvert.ca\/chapeaublanc\/cookbook\/master-jam-recipe\/\" class=\"more-link\">Continue reading <span class=\"screen-reader-text\">Master Jam Recipe<\/span> <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":88,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[12],"class_list":["post-50","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cookbook","tag-jam"],"_links":{"self":[{"href":"https:\/\/chapeauvert.ca\/chapeaublanc\/wp-json\/wp\/v2\/posts\/50","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chapeauvert.ca\/chapeaublanc\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chapeauvert.ca\/chapeaublanc\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chapeauvert.ca\/chapeaublanc\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/chapeauvert.ca\/chapeaublanc\/wp-json\/wp\/v2\/comments?post=50"}],"version-history":[{"count":22,"href":"https:\/\/chapeauvert.ca\/chapeaublanc\/wp-json\/wp\/v2\/posts\/50\/revisions"}],"predecessor-version":[{"id":87,"href":"https:\/\/chapeauvert.ca\/chapeaublanc\/wp-json\/wp\/v2\/posts\/50\/revisions\/87"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/chapeauvert.ca\/chapeaublanc\/wp-json\/wp\/v2\/media\/88"}],"wp:attachment":[{"href":"https:\/\/chapeauvert.ca\/chapeaublanc\/wp-json\/wp\/v2\/media?parent=50"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chapeauvert.ca\/chapeaublanc\/wp-json\/wp\/v2\/categories?post=50"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chapeauvert.ca\/chapeaublanc\/wp-json\/wp\/v2\/tags?post=50"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}