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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

Ingredients

Ingredients

  • 6 cups frozen berries
  • 2 tablespoons water
  • 2 cups sugar

Instructions

Instructions for Jam on Stove Top

  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 Jam in Thermomix

  1. Place berries and water into the mixing bowl and heat for 10 minutes at 100F Reverse speed 2 with the Varoma over the hole in the lid to catch any possible overflow

  2. Add sugar to berry mixture in the mixing bowl and heat for 5 minutes at Varoma at Reverse speed 2 with the simmering basket over the hole in the lid

    NOTE: be sure that berries reach boiling for 2 minutes

  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.

The amount of water is used only to loosen and sweat the berries. As the berries are frozen, just 2 tablespoons. This is not an error.

The amount of sugar to berries in a jam is usually 1:1 but this is perfect at 1 cup sugar to 3 cups berries to our taste.