Uploaded October 2024 | Updated September 2026, 13 hours ago
Welcome to Bonita's Kitchen! Today we will be making a tasty batch of HOMEMADE PARTRIDGEBERRY JAM!! This jam is made with a few simple ingredients, partridgeberries, sugar and water!!! So delicious!!!
See recipe below!!!!
To view & download the full recipe, please view it here on our website:
bonitaskitchen.com
Our cookbook link: bonitaskitchen.com/cookbook
Shop our recommended kitchen tools and canning supplies on our Amazon Storefront:
amazon.ca/shop/bonitaskitchen
Homemade Partridgeberry Jam:
Recipe:
6 Cups Fresh or Frozen Partridgeberries
2 Cups cold water
2 Cups Sugar
Method:
In a large boiler, add your berries and two cups of cold water, bring to a boil let cook for 15 minutes or more stirring occasionally. ( Don’t burn )
Add two cups of sugar, continue cooking for another 15 minutes.
Remove from heat and discard any foam from the top of your jam.
Sterilize your jars and lids in hot water for about 15 minutes remove from heat then take out of water let air dry.
See recipe below and our link!
Next step is to pour your jam into 1 cup jars, leaving ½ inch from the top, it should make about five jars.
Add the lids and caps to jars of jam and twist on finger tight, after all jars are capped put them in a pot of hot water to seal. Let them boil for 5 to 10 minutes then remove from hot water and let cool at room temperature on the counter top.
Sterilizing and Canning Procedures
Method:
Sterilization:
1. Start by getting a large boiler and filling in about quarter full of water.
2. Then start the water to a boil and placing your mason jars inside then cover boiler.
3. After let the pot boil for about 15 - 20 remove your jars and place them on paper towels or a cloth.
Canning Procedures:
1. After your food items are cooked and ready to bottle, scoop hot liquid and put inside your mason jars.
2. Continue doing this until all bottles are complete and leaving 1/2 inch on top.
3. Clean around the top of your jars removing any food of rims.
4. Then place caps and lids on your jars and tighten.
5. Then place your jars back in the hot water bath and start the boiling for another 5 minutes with the cover on boiler.
Bonita’s Tips:
Add a teaspoon of butter to cooked jam to remove the foam as well.
Store in cool room or fridge until gone.
Preparing jars in another boiler while you make the jam will make for quicker results.
Our email address: bonitakitchen@gmail.com
Thank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking!
Welcome to Bonita's Kitchen! Today we will be making a tasty batch of HOMEMADE PARTRIDGEBERRY JAM!! This jam is made with a few simple ingredients, partridgeberries, sugar and water!!! So delicious!!!
See recipe below!!!!
To view & download the full recipe, please view it here on our website:
bonitaskitchen.com
Our cookbook link: bonitaskitchen.com/cookbook
Shop our recommended kitchen tools and canning supplies on our Amazon Storefront:
amazon.ca/shop/bonitaskitchen
Homemade Partridgeberry Jam:
Recipe:
6 Cups Fresh or Frozen Partridgeberries
2 Cups cold water
2 Cups Sugar
Method:
In a large boiler, add your berries and two cups of cold water, bring to a boil let cook for 15 minutes or more stirring occasionally. ( Don’t burn )
Add two cups of sugar, continue cooking for another 15 minutes.
Remove from heat and discard any foam from the top of your jam.
Sterilize your jars and lids in hot water for about 15 minutes remove from heat then take out of water let air dry.
See recipe below and our link!
Next step is to pour your jam into 1 cup jars, leaving ½ inch from the top, it should make about five jars.
Add the lids and caps to jars of jam and twist on finger tight, after all jars are capped put them in a pot of hot water to seal. Let them boil for 5 to 10 minutes then remove from hot water and let cool at room temperature on the counter top.
Sterilizing and Canning Procedures
Method:
Sterilization:
1. Start by getting a large boiler and filling in about quarter full of water.
2. Then start the water to a boil and placing your mason jars inside then cover boiler.
3. After let the pot boil for about 15 - 20 remove your jars and place them on paper towels or a cloth.
Canning Procedures:
1. After your food items are cooked and ready to bottle, scoop hot liquid and put inside your mason jars.
2. Continue doing this until all bottles are complete and leaving 1/2 inch on top.
3. Clean around the top of your jars removing any food of rims.
4. Then place caps and lids on your jars and tighten.
5. Then place your jars back in the hot water bath and start the boiling for another 5 minutes with the cover on boiler.
Bonita’s Tips:
Add a teaspoon of butter to cooked jam to remove the foam as well.
Store in cool room or fridge until gone.
Preparing jars in another boiler while you make the jam will make for quicker results.
Our email address: bonitakitchen@gmail.com
Thank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking!
