Jams and Jellies

Scapes Jam

Yield: Makes about 6 x 125 ml jars

Prep Time: 15 minutes

Processing Time: 10 Minutes

Difficulty: Intermediate

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PRINTER FRIENDLY RECIPE
This flavourful jam is great on top of a cream cheese bagel. Use it to add zest to sandwiches of all variety. Garlic-onion jam makes a wonderful glaze on chicken, poultry and meat. A house favourite!

Ingredients:

3 cups (750 ml) puréed scapes, about 350 g

1/2 cup (125 ml) dry white wine

1/2 cup (125 ml) balsamic vinegar

2 tsp (10 ml) black pepper

1/2 tsp (2 ml) dried oregano

1/2 tsp (2 ml) dried basil

1 pkg (57 g) BERNARDIN® Original Fruit Pectin

3 - 1/2 cups (875 ml) brown sugar

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DIRECTIONS:

• Place 6 clean 125 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Heat SNAP LID® sealing discs in hot water, not boiling (180°F/82°C). Keep jars and lids hot until ready to use.

• Wash scapes and finely chop in food processor; measure 3 cups (750 ml).

• Combine prepared scapes with wine in a large, deep stainless steel saucepan. Cover and boil gently, stirring constantly, 5 minutes.

• Measure sugar; set aside.

• Add vinegar and spices to scape mixture.

• In a large deep stainless steel saucepan, stir together mixture, 1/2 tsp (2 ml) butter or margarine to reduce foaming, and BERNARDIN® Original Pectin. Over high heat, bring mixture to a full rolling boil. Add all of the sugar. Stirring constantly, return mixture to full rolling boil that cannot be stirred down. Boil hard 1 minute, stirring constantly. Remove from heat; skim off foam, if necessary.

• Quickly ladle hot jam into a hot jar to within 1/4 inch (0.5 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more jam. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining jam.

• When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process – boil filled jars – 10 minutes.*

• When processing time is complete, turn stove off, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.

• After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.

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