This week in class we made a mixed berry and apple jam to be used as a filling for pie! The jam on its own was delicious, but when baked into a pie and eaten with vanilla ice cream it was simply scrumptious!
This also fit in with this weeks Gastropost Mission: "Hardly anything says summer as well as a bowl of fresh berries, so let’s celebrate these sweet little treasures. Your mission this week is to eat something with berries — ideally the freshest ones you can find."
You can find my post here!
This is a modified version of the recipe we used in class
Mixed Berry Pie Filling
4 Cups - Blackberries, Blueberries & Raspberries
1 - Apple, peeled and diced
200 g - Granulated Sugar
28 g - Clearjel Modified Cornstarch (for cooking, not instant)
300 ml - Water
2 tbsp - Lemon Juice
- Wash jars and lids in hot soapy water. Place the jars in a large pot lined with a jar rack or clean towels. Cover with water and bring to a boil. Sterilize the jars in the boiling water for 10 minutes. Heat the lids in a small saucepan of freshly boiled water (do not boil).
- Combine sugar and Clearjel in a large saucepan. Slowly stir in water until well incorporated. Heat on medium-high and simmer until the mixture thickens.
- Stir in the lemon juice and boil for one minute, stirring constantly.
- Fold in the fruits and bring back to a boil.
- Fill the jars with the mixture leaving 1cm or 1/2" in headspace. Remove air bubbles with a non-metallic utensil and wipe the rims with a clean damp papertowel. Centre the hot lids on the clean rims and screw the bands on slightly.
- Place the filled jars back into your large pot and cover with at least 1 to 2 inches of water. Place the lid on the pot and bring to a full boil. Process the jars for 30 minutes from the point of boiling.
- When the time is up, turn off the heat and remove the lid from the pot. Let the jars rest for an additional 5 minutes. Place the jars on a cooling rack or on a counter lined with a towel. Leave then undisturbed for 24 hours. If the lids seam loose, that is ok, do NOT tighten them.
- Check the jars to make sure they have sealed properly. The lids should be curved down. Note: if the jars fail to seal, refrigerate and use within 2 days.
- Store the jars in a cool, dark place and use within one year. Labeling is recommended.