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Partridgeberry Jam

Made with Certo or Apple Pectin - See recipe below.

5-1/2 cups (2-3/4 lbs.) prepared fruit
7 cups (3lbs.) sugar
1/2 bottle Certo

To prepare fruit:-
Put 1-1/2 lbs. fully ripe berries in a saucepan and add 3 cups water.
Bring to a boil and simmer in a covered saucepan for 10 minutes.

To make Jam:-
Measure the 5-1/2 cups prepared fruit into saucepan
Add 7 cups (3 lbs.) sugar
Mix well. Place over high heat, bring to a full rolling boil, boil hard for one minute, stirring constantly.
Remove from heat at once.
Stir in 1/2 bottle Certo, stir 5 minutes.
Place in hot sterilized jars.

If Certo is not available or if apples are plentiful, the pectin may be extracted in the following way and used instead of Certo in the jam recipe.

Apple Pectin:-
4 lbs. apples and 4 pints of water
Select firm, sour apples, a little under ripe.
Scrub thoroughly.
Slice thinly. Bring quickly to boiling.
Cover and boil rapidly for 20 minutes.
Strain through jelly bag or cheesecloth until juices cease to drip.
Remove fruit from bag, measure and add equal amount of water.
Boil again for 20 minutes, strain again.
Mix both extractions of juice, about 2 quarts altogether.
Mix in a wide pan - liquid 2 inches deep or less.
Heat rapidly for about 30 to 45 minutes to 1/4 of its original volume.
Pour while still hot into hot sterilized jars and seal.