Based on Ball recipe with a few tweaks.
- Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.
- Assemble and measure ingredients.
- Put a small plate in the freezer to test for jam readiness.
- Combine all ingredients into a pot and bring to a boil over medium heat. Reduce heat and keep at a low boil, stirring frequently, continue cooking until jam is set and reaches near 220°F on a thermometer. Check for readiness by dropping a spoonful of jam and the cold plate. Put in freezer for one minute. Swipe finger through the jam. If it doesn't come back together, it is ready.
- Ladle hot jam into a hot jar leaving ¼-inch headspace. Remove any air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar on the rack in boiling-water canner with simmering water (180°F). Repeat until all jars are filled.
- Water must cover jars by 1 inch.
- Adjust heat to medium-high, cover canner, and bring water to a rolling boil.
- Process half-pint jars 10 minutes.
- Turn off heat and remove cover. Let jars cool 5 minutes.
- Remove jars from canner; do not retighten bands if loose.
- Cool 12-24 hours.
- Check lids for seal, they should not flex when center is pressed.
NOTE: If jam is still too sweet, reduce sugar by 1 cup next batch. (original recipe had 4 cups sugar, next time reduce to 3 cups)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1781g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 685 | ||
Calories from Fat: 20 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.3g | 3 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 167456.9mg | 5774 % | |
Potassium 1663.7mg | 44 % | |
Total Carbohydrate 177.6g | 52 % | |
Dietary Fiber 46.4g | 186 % | |
Sugars, other 131.2g | ||
Protein 6.4g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 685
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