Teresa's Recipes
Salmonberry Preserve
Delight your palate with this enchanting Salmonberry Preserve. A vibrant blend of sweet and tangy, this jam is handcrafted from freshly picked salmonberries, a hidden culinary gem from the Pacific Northwest. With its floral undertones and citrusy zest, it's perfect for elevating your morning toast, swirling into Greek yogurt, or even as a glaze for roast chicken. A spoonful of this preserve is a spoonful of summer!
Ingredients
- 4 cups Fresh salmonberries
- 3 cups Granulated sugar
- 1/4 cup Lemon juice
- 1 (1.75-ounce) package Powdered fruit pectin
Dietary Notes
- Servings: 6 (8-ounce) jars
- Dish Type: Condiment
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Calories: 50 per tablespoon
- Fat: 0g
- Carbs: 13g
- Protein: 0g
- Sodium: 0mg
- Sugar: 12g
Instructions
- Start by washing the salmonberries under cold running water. Carefully inspect and remove any stems, leaves, or spoiled berries.
- In a large, heavy-bottomed pot, combine the salmonberries with the sugar and lemon juice. The acidity from the lemon juice not only enhances the flavor but also helps in setting the jam.
- Bring the mixture to a boil over medium heat, stirring occasionally to prevent the sugar from scorching the bottom.
- Once the mixture reaches a full rolling boil, a boil that doesn't stop bubbling when stirred, stir in the pectin. Continue to boil for one more minute, stirring constantly.
- Remove the pot from the heat. Using a metal spoon, skim off and discard any foam that has formed on the surface.
- Ladle the hot jam into sterilized glass jars, leaving a 1/4 inch headspace at the top. Wipe the rims clean, then seal with sterilized lids and bands.
- Process the filled jars in a boiling water bath for 10 minutes to seal and preserve. Carefully remove from the water using a jar lifter and let them cool completely on a towel.
- Check the seals by pressing the center of each lid. If it doesn't pop back, it's sealed. Store properly sealed jars in a cool, dark place for up to a year.
Tips
- For a smoother texture, you can puree the berries in a blender before cooking.
- This recipe can be easily doubled or halved to suit your needs.