Jam Stock for High Grade Jams
Ingredients
Directions
Make the stock
Combine the sugar and water in a large pot.
Heat the mixture until it reaches 240°F (115°C).
Add the berries and cook until the mixture reaches 215°F (102°C).
Fill and process
Pour the jam stock into No. 10 cans or stone jars.
Cap the cans and process them for 22 minutes at 212°F (100°C).
Process 2‑gallon stone jars for 30 minutes at 212°F (100°C).
Process 3‑gallon stone jars for 40 minutes at 212°F (100°C).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Berries
- Provide the fruit flavor and body of the stock.
- Granulated sugar
- Adds sweetness and helps the stock thicken and keep.
The step that matters
Cook the berry mixture to 215°F (102°C). This temperature is the point where the sugar concentration is high enough for the stock to set when cooled. Stopping early leaves it runny, while cooking too long can make it overly stiff and dark.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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