Wildberry Jam with Crème de Cassis

Well, we’re finally filling up the extra fridge & deep freezer that we keep in the basement. Usually the only time we are at “full capacity” is before a big holiday dinner or party. That’s when the house becomes (almost) literally stuffed to the rafters with dishes and covered plates. Nowadays, my three hungry, growing boys are driving me to stock up on extra supplies – even after filling up the larder, I still have to make two trips to the market each week to restock!

We’ve joined one of those bulk-food brand chains (I won’t say which one, but it rhymes with Bosco), and I’m sort of in heaven as I browse the aisles. Sure, I dig the super-duper sized tub of cream cheese that my kids go through in ten days, and I love the fresh produce, cheeses and great cuts of prime meats, but what really impresses me is the organic frozen food section. 

That’s what this post is about. My kids are gaga for organic frozen berries, and we use them often during the winter. Although I try my best to pick and freeze from the local berry patches during the summer, my freezer stock ran out earlier than expected. To the rescue comes a gigantic (seriously, I think my youngest could probably fit in it!) bag of frozen mixed berries to keep my kids satisfied with smoothies & berry yogurt, at least for a few days. I also wanted to try my hand at using these frozen berries for a new jam recipe… and I’m thrilled with how it came out:   Blueberries, raspberries, strawberries and blackberries are boiled with sugar and a good dose of Crème de Cassis, to create a dreamy & intensely berry flavored jam. It’s sweet but tart, with a big punch of berry flavor. Perfect for your morning yogurt, on toasted bagels, as a cheesecake topping, or in pastry. We’ve gone crazy for it!

Wildberry Jam With Crème de Cassis

makes 8 cups

Combine berries, sugar, & Crème de Cassis in a large sized sauce pan. Bring to a slow boil while occasionally stirring, over medium heat.     

  ***optional, take a potato masher and gently squish the berries to help release their juices.  

Bring the berry mixture to a full boil (one that can’t be stirred down!). Keep at a rolling boil for 1 minute, while stirring.    

  Quickly add the half package of liquid pectin and stir continuously. Allow the mix to come back to a high boil and while stirring, let boil for 1 additional minute.  

  Remove the pot from the heat and allow the jam to cool slightly.    Melt the paraffin wax over a double boiler (a heatproof glass bowl over a few inches of boiling water in a small saucepan works fine for this!)   Transfer the hot jam (carefully!!!) by pouring the mixture into a jar using a funnel and ladle. Fill the jars up to just about 1 inch below the rim.    

  Carefully spoon in enough wax to cover the jam (about ¾ of an inch). Gently put the lids on and let cool slightly, then tightening the tops as much as possible. The jars & lids will be hot, so be very careful!    

Allow the filled jars to come to cool completely. The lids will make little ‘popping” noises as they cool. The cooling jam & wax are creating a natural vacuum.    Label & store.    

  * To Sanitize Your Jars in the Oven:     Preheat your oven to 225F. Gently rinse the jars & lids in soapy and dry. Spread the jars and lids out on a large parchment covered cookie sheet, making sure there isn’t any overlapping pieces. Once the oven is at temperature, place the jars in for 20 minutes. After 20 minutes, turn the heat off and leave the jars in the oven until you’re ready to fill with jam.    

Print Recipe

Wildberry Jam with Crème de Cassis

Course: Dessert, Side Dish

Servings: 8 cups

Ingredients

• 3 cups mixed berries fresh or frozen
• 1 cup sugar
• 1/4 cup crème de cassis
• 1/2 package of liquid pectin
• a variety of sanitized jam jars with tops*
• paraffin wax
• a variety of sanitized jam jars with tops*
• paraffin wax

Instructions

• Combine berries, sugar, & Crème de Cassis in a large sized sauce pan. Bring to a slow boil while occasionally stirring, over medium heat.
• ***optional, take a potato masher and gently squish the berries to help release their juices.
• Bring the berry mixture to a full boil (one that can’t be stirred down). Keep at a rolling boil for 1 minute, while stirring.
• Quickly add the half package of liquid pectin and stir continuously. Allow the mix to come back to a high boil and while stirring, let boil for 1 additional minute.
• Remove the pot from the heat and allow the jam to cool slightly.
• Melt the paraffin wax over a double boiler (a heatproof glass bowl over a few inches of boiling water in a small saucepan works fine for this)
• Transfer the hot jam (carefully) by pouring the mixture into a jar using a funnel and ladle. Fill the jars up to just about 1 inch below the rim.
• Carefully spoon in enough wax to cover the jam (about ¾ of an inch). Gently put the lids on and let cool slightly, then tightening the tops as much as possible. The jars & lids will be hot.
• Allow the filled jars to come to cool completely. The lids will make little ‘popping” noises as they cool. The cooling jam & wax are creating a natural vacuum.
• Label & store.

Notes

To Sanitize Your Jars in the Oven:

Preheat your oven to 225F. Gently rinse the jars & lids in soapy and dry. Spread the jars and lids out on a large parchment covered cookie sheet, making sure there isn’t any overlapping pieces. Once the oven is at temperature, place the jars in for 20 minutes. After 20 minutes, turn the heat off and leave the jars in the oven until you’re ready to fill with jam.