Rum Pot Jam

All the traditional flavours of a rumtopf – a rum-soaked fruit and berry mixture – come together in this irresistible jam. Use raspberries, blackberries, blueberries and strawberries, or your own combination.

8 cups mixed berries (2 L)
2 cups red currants (500 mL)
1 pkg light fruit pectin crystals (49 g)
4 cups sugar (1 L)
¼ cup amber Rum (50 mL)

In large Dutch oven and using potato masher, mash mixed berries and red currants to make 5-2/3 cups (1.4 L). Add 1/3 cup (75 mL) water.

Mix pectin with ¼ cup (50 mL) of the sugar, stir into berry mixture. Bring to full rolling boil over high heat, stirring occasionally. Stir in remaining sugar and return to full rolling boil, boil hard, stirring, for 1 minute. Remove from heat, stir in rum. Skim off foam.

Using funnel, fill hot 1-cup (250 mL) canning jars, leaving ¼” (5 mm) headspace. Cover with prepared lids. Screw on bands until resistance is met, increase to fingertip tight. Boil in boiling water canner for 10 minutes.

Makes 7 cups (1.75 L).