I had a good crop of raspberries, strawberries and haskaps this year. I wanted some jam but which kind to make? As there is just myself and She Who Must Be Obeyed, making a batch of each would be way too much jam. I had a look around the Bernardin Canning site and found a recipe for Bumbleberry Jam that uses raspberries, strawberries and blueberries. Necessity being the mother of invention, I substituted haskap berries for the blueberries.
I needed a name for the new mixture and as all the berries were grown here at my mountain Passing Wind Estates, I am calling it Mountain Berry Jam. I followed the recipe for Bumbleberry Jam which is at:
I started by sterilizing some jars by boiling them in my hot water canner. I also put some lids in boiling water to soften the compound.
I crushed the berries and measured. I added the sugar and margarine.
I boiled it hard for a minute and then skimmed off the small amount of foam that formed.
I put the jam in the sterilized jars with a 1/4 inch head space. I put a lid and ring on and twisted to fingertip tightness.
I put the jars in boiling water in the canner. I brought it to a boil and processed for 15 minutes which is more than the recipe calls for but I am at a higher altitude.
This is a very nice jam. It has a good berry taste but you can’t put your finger on what the fruit is. It has the bright taste of raspberry or strawberry jam but the haskaps give a touch of tart. Very tasty!
It has a nice spreading consistency and a very nice colour although there are some darker flecks from the haskaps.
One of the best advantages is the lack of seeds. If you have ever made raspberry jam, you know there can be a lot of seeds. By mixing them with strawberries and haskaps, there are very few seeds.
This will be made again.
The Old Fat Guy