Wildberry Jam with Crème de Cassis
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.