This is a refrigerator jam and not intended to be sealed and stored in the pantry. All you need is a very clean jar. Once the jam has cooked to consistency, pour into a jar, seal, let cool and refrigerate.
*See Kitchen Notes for more information and related links.
Wash and rinse a clean pint jar (do not dry). Add about an inch of water to the jar and place in microwave for 1.5 minutes. Using jar grips, pour out the hot water and place jar on a clean towel until ready to pour.
If you are not planning on using temperature, to know when the jam is ready to pour place a small saucer in the freezer.
Stir constantly at a full boil for 15 – 18 minutes. At 15 minutes, test the jam. If you are using temperature, just continue to stir until the correct temperature is reached (220° F (104° C) at sea level; however, as you go up in elevation, this temperature lowers. The rule of thumb is to subtract 1ºF for every 500 ft. increase in elevation.)
When the jam is ready, remove from the heat. Remove the cinnamon stick. Pour the jam into the clean pint jar. Let cool, then refrigerate.
This jam will keep in the refrigerator for a year, but will be gone way before then.
Nutmeg – You can use a dash of powdered nutmeg or a couple of grates from a whole nutmeg (my preference).
Chile Powders – There are several chile powders that you could use. Just choose 2 to 3 of your favorites and combine them to make 1 ½ to 2 teaspoons. Of course the spiciness of the jam will be determined by the heat levels of the chile powders that you choose, so keep that in mind. A hot chile will yield a spicy hot jam which could limit how you use the jam. I choose to use medium heat level chile powders for a mildly spiced jam that still goes well with peanut butter.
Favorite Uses:
The Cooking Process – After making several jars of jam using this method, you’ll soon be able to know when the jam is done by the sound it makes when stirring at a full boil and the look of the jam as you stir. Because of the 4:1 ratio of fruit to sugar in this particular jam, this will be a softer jam than jams that use a 2:1 ratio or more. For the amount of berries used in this recipe, the cooking time should take no longer than 18 minutes at full boil. A larger batch will take longer while a smaller batch (i.e., 12 ounces of berries) should probably be ready in 15 minutes.
Recipe author: MJ of MJ's Kitchen