Thursday (SSD Day 4) - When cleaning up the upright freezer, I found about ⅓ of a gallon of honeyberries. Since they are over a year old, I decided to try and make some jam. The Internet said that honeyberries have plenty of natural pectin, all I needed to add was sugar and heat to 220°F. This is after allowing the berries to defrost in a colander to get rid of a lot of water. I then transferred the jam into ½ pint canning jars, that we just happen to have, and they are now in the Instant Pot for 15minutes. They didn't need to be pressure canned but that is the only pot large enough for the jars. I have a couple tablespoons in a partial bottle in the fridge so I could see what it tastes like and if it thickens up like it's supposed to.
From almost a half gallon of berries to a bit over three cups of jam. I just tried some on a toasted English muffin and it tastes great. It looks like blueberry but doesn't taste quite the same. The jam did thicken up nicely just like the Internet said it would.
Only 24 more hours for the required five days of strict social distancing to be completed!
Not only a handyman but also a cook, are you. My hubby is also frequently creative in that area.
ReplyDeleteI hadn't made jam in a really long time. I was surprised to find the box of brand new canning jars in the pantry. Now, I just need to pack them safely to travel in checked baggage. Jam can't be carried in your carry-on according to TSA.
DeleteI never thought of doing jam in an instapot. But then again I don’t do canning, so there’s that. 🤷🏻♀️ Sounds like it turned out yummy. 😋
ReplyDeleteSince it wasn't meat, a hot water bath would have been sufficient. But the Instant Pot was handy. I just did low pressure for 15 min. And the jam and jars were already hot.
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