Each batch in an 8 qt pot makes 18-24 x 8 oz. jars. Things you will need include:
A mesh screen strainer with 1/16" mesh
A good powerful blender
2 doz. 8 oz. canning jars
A large pot to boil your jars
Ingredients per batch in 8 qt. pot (red Creuset for example):
~ 4 x Gallon bags of fruit
6 cups raw sugar/brown sugar mix (5 if the fruit is really sweet/ripe)
1.5 tsp vanilla extract
1 tbsp lemon juice with a pinch of zest
1 x 2 oz. packet of pectin powder (the French brand in the blue packet from Sprouts)
1 tsp ground nutmeg
1 tsp pink Himalayan salt
½ tsp cinnamon
Start by briefly blending the fruit a blender and then straining out the seeds in a coarse wire mesh strainer.
Put all the sugar together in a large bowl with the correct amount of dry pectin according to the package and mix it thoroughly.
Put the calcium powder from the pectin in a jar with 4 oz water and shake to mix.
Fill the pot with all ingredients and cook on medium low heat until it starts to thicken.
When canning, make sure there is no jam around the rim of the jar. Put the lids on finger tight and boil the jars for 10 minutes, then let them cool and listen for the “ping”. If the button in the center of the lid isn’t down, it’s a bad seal and that jar should be consumed right away!
