Jostaberry Jam Recipe
A thick jam made with fresh jostaberries. It's tangy, it's sweet and super flavorful. Use it as bread spread or as a cheese board condiment.
Servings: 3 12 oz/ or 380 ml *see Notes
Calories: 1020kcal
Equipment
- Pan
- Hand Blender
- Candy Thermometer to check setting of the jam. (optional)
- A small Plate left in the freezer 2nd option to test jam setting point.
- 3 12 oz Canning Jars or 380 ml jars.
- Wide Mouth Funnel optional, helps in pouring the hot jam into the jar.
- Soup Ladle to pour jam into jar.
- Silicone Spatula to help you scrape out all the jam from the pan.
- Wettex Absorbent Sponge to clean jars if you made a mess.
Instructions
- Rinse your jostaberries. Pull out the flower buds with your fingers from all berries. Collect the clean berries and weigh them.2.2 Pounds Jostaberries
- Pour the berries into a cooking pan with all the sugar. Mix it all well and turn on the heat.1.5 Pounds Sugar
- Keep on a medium high heat setting and bring to a rolling boil. Reduce the heat after that and simmer.
- Cook down your jam, stirring occasionally, until the chunky jam appears shiny, and the fruits look cooked. This can take 30–50 minutes, depending on your heat intensity. You can check the setting point with a thermometer already, it's done cooking at 220 Fahrenheit/105 Celsius.
- Take it briefly from the heat, and blend the jam with a hand blender. You can leave it chunky or smooth.
- Take the jam back to a lower heat setting. Test the jam again if it's properly set. Either with the candy thermometer (220 Fahrenheit/105 Celsius setting temperature) or by dropping some hot jam on an ice-cold plate. The jam cools down instantly on the plate, revealing its true consistency. If it's not running, it's set, if it's running, it needs some more simmering.
- Pour set jostaberry jam into a clean, sterilized jar. Clean up with a wettex or sponge. Close with the lid tight and turn the jar quickly upside down to create a vacuum. Leave the jar like this until it's not hot anymore, and then turn it back upside to label with the name and date.
- Store the jam in a dry place, away from direct sunlight. I keep them on an open shelf so that we don't forget them at the back of the pantry.
Notes
You will need about 3 x 12 ounce jars (US) and probably an additional small jar for the remaining jam. If you use ml Europe sized jars, get 3 x 380 ml jars.
Clean the fresh fruits by pulling out the flower bud pieces, this can be tedious and long, but the jam tastes better without these rougher plant pieces. Therefore, the prepping time can vary between 30–60 minutes.
The jostaberries can be fresh or frozen.
We like to pour 2–3 drops of vodka, rum or similar into a jar lid to kill all remaining bacteria before sealing the jar.
Nutrition
Serving: 380g | Calories: 1020kcal | Carbohydrates: 260g | Protein: 3g | Fat: 3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 6mg | Potassium: 663mg | Fiber: 14g | Sugar: 226g | Vitamin A: 965IU | Vitamin C: 92mg | Calcium: 85mg | Iron: 1mg