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Homemade Partridgeberry Jam

Partridgeberry Pucker is Emily Mardell's favourite version of this recipe. I believe that would be with only 1 to  1.5 cups sugar. This Homemade Partridgeberry Jam is tart, but not the kind of tart Emily loves. This recipe is perfection. Easy to make and truly a Canadian Classic in Newfoundland. You have to taste this jam to understand just how delicious these berries are made into jams and pies and puddings and salads. No other berry comparable taste-wse that grows in our great country.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 cups
Author Valerie Lugonja via Emily Mardell

Instructions

  1. Add Partridgeberries and water to heavy saucepan; heat slowly till berries begin to burst and release juices.
  2. Cook over medium-low heat till thickened; about 10 minutes); add sugar.
  3. Stir till dissolved; Increase heat to hard boil for 1-2 minutes, stirring constantly and skimming foam.
  4. Test thickness on a plate: ladle into sterilized mason jars and seal; refrigerate until ready to use.

Instructions for the Thermomix

  1. Weigh berries and water into TMbowl;  heat for 10 minutes at 100F Reverse speed 2 with the simmering basket over the hole in the lid

  2. Weigh sugar into berry mixture inside TMbowl; heat for 5 minutes at Varoma (so the berries are boiled at Varoma for 2 minutes) Reverse speed 2 with the simmering basket over the hole in the lid

  3. Test thickness on a plate: ladle into sterilized mason jars and seal; refrigerate until ready to use.

Recipe Notes

In the "old days", when you and I were young, these berries were made into vast batches of jam and canned fruit to be preserved over Winter. Now, they are fast frozen freshly picked, and small batches of jam are made, as needed.