Holiday Gifts for Foodie Friends #4 This is My Jam! Jam

Folks would have you believe that making jam is super-hard. It’s not, but you do need the right materials & equipment & good instructions. I whipped up this jam that’s perfect for gifting while my kids were at martial arts class one evening. I even had most of the items on hand. Here’s how:

This is My Jam! Jam

makes 5 12oz jars


  • about 1 1/2 C mixed berries (I used a mix of frozen blackberries, blueberries, and cranberries I had in my fridge from my smoothie-enthusiast days.)
  • 1 bottle of wine (I used a Missouri Chardonel)
  • 5 C granulated sugar
  • 2 packets pectin (I have had best results with Certo brand)


  1. Wash your jars with soapy water & set them out on the counter on a clean towel with lids and rings. For gifts, I like 12 oz or smaller quilted jelly jars.
  2. In a pot larger than you think you will need (gotta leave room for that rolling boil) combine berries with 1 C of the wine.
  3. Bring to a boil over high heat, lower to medium-high and simmer for about 15 mins.
  4. After 15 mins, pour entire mixture into blender and puree until the berries are pulverized. Add a little extra wine to facilitate blending if needed.
  5. Pour puréed berries & wine back into same saucepan. Add the rest of the wine, and all of the sugar. Stir to combine.
  6. At this point, I recommend clipping a candy thermometer into the side of your pan, to monitor the temperature of your mixture.
  7. Bring mixture to a rolling boil over high heat, stirring constantly. Boil for 1 minute.
  8. Add all the pectin & stir to combine. Continue that rolling boil for 1 minute, or until your mixture reaches about 220F. (Sometimes it will take longer than 1 minute to get there.)
  9. At this point you will start pouring your jam into the jars. I like to pour the mixture into my large, glass measuring cup and pour from there into the jars, but you could use a ladle as well.
  10. Fill your jars to the fill-line and immediately cover tightly. If your jam still looks loose at this point, do not despair, as the jam cools it will firm up for you.
  11. Putting the hot jam into the jars will often pop the seals, but you can also process the jam using a canner for about 5 minutes, if desired.
  12. Allow jars, processed or not, to cool for 6-8 hrs, or overnight.


Holiday Gifts for Foodie Friends #1: Wine Salt

Holiday Gifts for Foodie Friends #2: Porcini Salt

Holiday Gifts for Foodie Friends #3: Seaweed Salt


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