Tag: jam

Black Currants

Black currants are small, dark berries—deep purple to nearly black when ripe. They grow on compact shrubs that naturally spread by ‘layering’: stems that touch the ground, take root and form new plants. Because of this, propagating black currants is wonderfully simple. A cutting or a low-lying branch can easily be encouraged to root and then be transplanted exactly where you want it.

Black currants are native to northern regions—primarily northern Europe and northern Asia, but also parts of Canada—where they thrive in cold and temperate climates. Cultivation began in Russia as early as the 11th century, while western Europe didn’t widely adopt them until the 17th century. Even today, they remain far more common in Europe than in North America, where they are still something of a hidden gem in the garden. (There’s a reason for that. See below.)

An interesting fact about Blackcurrants in North America

Black currants were introduced to North America by English settlers in the Massachusetts Bay Colony in 1629. From there, they were cultivated throughout early settled regions, gaining particular traction in New York. Their natural hardiness—well suited to harsh northern winters—made them an easy and practical choice for growers.

By the late 19th century, New York had become a center of commercial black currant production. However, this success drew concern when the plant was identified as an alternate host for White Pine Blister Rust—a devastating fungus that threatened the economically critical white pine forests.

In 1911, following strong pressure from the lumber industry, the United States enacted a federal ban on black currants. The government prohibited their growing, sale, and transport in an effort to halt the spread of the disease. Federal and state agencies undertook widespread eradication efforts—uprooting bushes and applying chemical treatments—effectively removing black currants from much of the American landscape.

While the United States enforced strict prohibition, Canada took a more measured approach—favouring discouragement and scientific research over a sweeping national ban. Still, the effect was similar. Black currants fell out of favour and were rarely promoted. Though they persisted quietly in rural backyards, they never regained mainstream popularity, instead taking on something of an “underground” status among those who continued to grow them.

In 1935, Canadian researchers launched a dedicated breeding program to find resistance to White Pine Blister Rust in black currants. By crossing traditional varieties with hardy Siberian species, they successfully developed rust-resistant cultivars—‘Coronet,’ ‘Crusader,’ and ‘Consort’—released between 1950 and 1955. These breakthroughs proved that genetic resistance was not only possible, but practical, helping pave the way for modern disease-resistant varieties around the world.

Meanwhile, across Europe—especially in Great Britain—the popularity of black currants continued to grow steadily.

Fifty-five years after the original ban, the United States lifted its federal restrictions in 1966, once it was understood that black currants could be safely grown at a distance from white pines and that reliable rust-resistant varieties were available. Even so, many individual states held onto their own bans until as recently as 2003—nearly a full century after the initial prohibition. That’s a long time to fall out of favour. No wonder so many North Americans are only just discovering them now.

In Canada, black currants never fully disappeared. They quietly endured as a backyard fruit in rural communities for generations and are only now beginning to gain wider recognition. In the United States, commercial production has resumed in regions like the Northeast and Pacific Northwest. Still, it’s estimated that fewer than 1% of North Americans have ever tasted a black currant. (Until recently, I was part of that statistic—LOL.)

As of 2022, the leading producers of black currants are Russia, Poland, and Ukraine—all regions with northern climates well suited to this hardy crop.

Why we should grow them?

Because they are GOOD for you, that’s why.
Black currants are nutritional powerhouses—rich in antioxidants and especially high in anthocyanins, the compounds that give them their deep, dark colour. In fact, they contain significantly more of these beneficial compounds than blueberries. For a fruit with such exceptional nutritional density, they remain one of the most overlooked superfoods in North America.

While black currants are widely enjoyed across Europe, they’re still relatively uncommon here. You likely won’t spot them in a typical grocery store—though you might find them in specialty or high-end markets if you keep your eyes open.

The good news? They’re incredibly easy to grow. Give them a sunny spot, and they more or less take care of themselves. The biggest competition we face is from the birds—they love them just as much as we do. We’ve found that simply tossing a lightweight net over the bushes as the fruit begins to ripen is enough to keep our harvest safe, though.

What do blackcurrants taste like?

Black currants have a flavour all their own—I honestly can’t think of anything quite like them. If I had to describe it, I’d say they’re slightly tart, but not sharply sour. They’ve got a bold, almost sophisticated profile—deep, dark-fruit notes that hint at grape or cherry, with an earthy, almost herbal edge. (LOL… that’s about the best I can do!)

I’ll admit, I wasn’t completely sold when I first tasted them fresh. They were a little… underwhelming. But I’m not usually one to give up, so I made a small batch of jam. Homemade jam is always a good way to make friends. That changed everything.

The flavour deepened somehow. It mellowed. And it came alive in a whole new way. I was absolutely hooked.

The rest, as they say, is history.

Blackcurrants are super nutritious –

Black currants are packed with health-supporting nutrients. They contain a wide range of vitamins—including A, B1, B5, B6, C, and E—which help the body produce energy, regulate hormones, and form red blood cells that carry oxygen throughout the body. They’re also especially beneficial for eye health.

One of their standout features is their vitamin C content. Black currants contain up to four times more vitamin C than oranges—a huge advantage when it comes to supporting overall health. And over ten times more than blueberries. Vitamin C plays a key role in maintaining healthy skin, blood vessels, bones, and cartilage. It strengthens the immune system, protects cells from damage, and helps the body heal wounds.

    All brightly coloured fruits and vegetables contain antioxidants, but those with deep red, blue, or purple colouring—like black currants—are especially rich in a powerful group called anthocyanins. These compounds have been linked to a number of health benefits, including supporting healthy blood pressure, improving vision, strengthening the immune system, and offering anti-inflammatory and antibacterial properties. Black currants contain about twice the anthocyanins of blueberries, making them particularly potent in this regard.

    They may also support gut health. Black currants have been shown to increase levels of beneficial gut bacteria, such as Bifidobacterium, which can aid digestion and help the body defend against infection.

    For an unassuming-looking little berry, Blackcurrants are pretty powerful! Well worth seeking after. Blackcurrants and Hascap berries are considered two of the best natural sources of antioxidants. And they both THRIVE in northern climates! Yay for those of us who live in the north.

    Blackcurrants are easy to incorporate into your diet.

      Cooking can reduce delicate, water-soluble vitamins—especially vitamin C—so that’s something to keep in mind. If maximizing vitamin C is important to you, try to enjoy black currants in ways that don’t involve heat.

      Don’t worry though—there are plenty of delicious options.

      I’m not a big fan of eating black currants straight off the bush, so when I want them “fresh,” I get a little creative:

      • Stir them into yogurt or kefir with a drizzle of honey
      • Blend into smoothies with banana or other berries to mellow the flavour
      • Sprinkle over oatmeal or cold cereal
      • Add to salads for a tart pop of flavour
      • Mash lightly and spoon over toast, pancakes, or waffles
      • Infuse them in water for a refreshing drink

      A little goes a long way—and once you find your favourite way to enjoy them fresh, they become something you look forward to.

      Blackcurrant Crush
      Chop them up in a food processor with a little water to ‘macerate’ them. You can puree them in the blender if you prefer, but I’m a texture girl, and I like something to chew. My daughter, on the other hand, would almost assuredly like them pureed. You do you. You can add them this way to a fresh chia pudding (see below), a serving of plain yogurt, a serving of cottage cheese, or on top of your oatmeal. Since fresh blackcurrants are seasonal and I want to have some on hand all year long, I make quite a bit of this and freeze in two-tablespoon amounts in an ice-cube tray. Once frozen, I transfer to a labelled container and freeze to use later.

      Smoothies
      Wash, stem and freeze whole. Frozen, you can add them to smoothies all year long.

      Juice
      If you have a lotta berries, juice them in a fresh juicer. Lightly sweeten with maple syrup if you like and freeze in ice cube trays. I like to add a ‘cube’ to a tall glass of carbonated water.

      Jam
      There are many health benefits in addition to Vitamin C, so don’t shy away from cooking blackcurrants, in fact, it is the opinion of those who live in our house, that Black Currant Jam is THE Best jam in the world. (see below for recipe)

      other suggestions:

      • Blackcurrant Tea (see below for recipe)
      • Blackcurrant pancakes – add frozen berries to batter just before cooking
      • Blackcurrant muffins or scones – add frozen berries to batter just before cooking
      • Roasted vegetable salad with blackcurrant dressing (see below for recipe)
      • Blackcurrant tarts – mini pies
      • Blackcurrant chia pudding (see below for recipe)
      • Blackcurrant cheese cake (use syrup or jam to top your favourite plain cheese cake)
      • Blackcurrant jam marbled through vanilla ice-cream

      Dehydrate whole blackcurrant berries and store in a glass jar in your cupboard. You can also dry blackcurrant leaves to mix with berries for tea.

      Blackcurrant Tea

      (anything not using real ‘tea’ leaves is really an ‘infusion’)
      Measure 2 tablespoons of dried blackcurrants (per cup) into a tea pot.
      Pour boiling water over top and allow to steep 10 minutes.
      Strain and serve. Sweeten with stevia, maple syrup, honey or sugar if desired.
      You can also add dried blackcurrant leaves to your ‘tea’.
      Or make a single mug if you want. Strain with an infuser.

      Blackcurrant Chia Pudding

      2 cups milk (your favourite: coconut, almond, rice, dairy, etc . . . )
      1/3 cup chia seeds
      Stir well. Add 1-2 Tablespoons maple syrup and stir till dissolved. Cover and set in fridge for at least two hours. I usually do it at night and leave till morning. If the ‘pudding’ is thicker than you’d like, add a little more milk and stir it in. Spoon into serving dish and top with heaping tablespoon of blackcurrant crush (see above).

      Blackcurrant Vinaigrette OR Glaze

      1/2 cup blackcurrant syrup
      1/4 cup blackcurrant juice. If you don’t have it, use another dark juice like cherry or grape. Or substitute with apple juice in a pinch.
      3 Tablespoons dark Balsamic Vinegar
      2 Tablespoons olive oil
      Add all ingredients into a shaker bottle and shake till thoroughly combined.
      OR create a glaze by putting syrup, juice and vinegar into a pan and bring to a slow boil. Omit oil. Allow to bubble gently for 5-10 minutes till it thickens slightly. Remove from heat and leave to cool. Drizzle on top of salad or roasted vegetables.

      TIP: the Blackcurrant Glaze above is a beautiful thing on grilled salmon

      Blackcurrant Jam

      I don’t believe in jam RECIPES. I have never bought a specific amount of fruit to make jam, I use what I have available, and I expect you do too. What is more important is to know HOW to make jam. The method is simple, straight forward and dependable.
      There are only three ingredients:
      fruit – a lone fruit or a combination you think would go nicely together. Adjust depending on what fruit you have on hand.

      sugar – less than you’re used to if you’ve made jam in the past. Sugar is a preservative in its own right, so unless you’re making a small amount that will be used in a few days, it is necessary to use some type of sugar. I generally use a ratio of 1:4 or 1:5 and then judge by taste preference from there.

      Yes, you can use honey, but I highly recommend that you do not, until you are quite experienced and know what to expect.

      pectin – I never buy commercial ‘pectin’, preferring to use a natural source. The type of pectin I choose will depend on the colour and flavour of jam I’m making. For instance, for a dark red or purple jam I’ll often use cranberries. For light-coloured jam I’ll use lemons.

      Cranberries contain a lot of natural pectin. If you’ve ever made fresh cranberry sauce, you likely noticed that, as the sauce ‘sets’ in a very short time with no added ‘pectin’. I used to buy lots of fresh cranberries in the fall when they were in season for Thanksgiving. After making a batch of cranberry sauce, I’d freeze the rest for use during jam-making season. Now I use freeze-dried cranberries that I keep on hand at all times.
      Citrus fruits contain a lot of natural pectin. Lemons, oranges, grapefruits and limes can be used interchangeably depending on the flavour you’re going for. If you’ve ever made marmalade, no doubt you noticed that. My experience has shown however, that lemons are the best source, and they’re always dependable.
      Puree the lemon in a high-power blender. If necessary, add a small amount of water (start with a tablespoon). If your blender doesn’t puree completely, not to worry, a little texture will be great. I cut the lemon into quarters and use the whole thing – peel, pith, pulp, juice and seeds. Did you know there is more vitamin C in the peel than in the inside?
      I use a portion or the whole thing depending on how much jam I’m making. The rest can be stored in the fridge for a week or more.

      If I want to make peach, apricot or pear jam, cranberries aren’t gonna be suitable for pectin, but lemons sure would be. Sometimes it might be the taste of lime you’re looking for. Sometimes it might be the taste of a particular type of orange. Be adventurous. Whatever you use, write it down so you’ll know if you want to repeat it.

      TIP: testing your jam

      Before you start making your jam, put a small dessert plate into the freezer part of your fridge to cool. When you’re ready to start testing, bring the plate out and put a teaspoon of jam on it. Allow the plate to cool the jam. When you’re satisfied that the jam is cool, swipe your finger through it. If the two sides join immediately, it is not ready. Return the plate to the freezer, cook for another 15 minutes and try again.
      When the two sides remain distinct and separate, your jam is ready. You may have to test a couple of times before you’re satisfied with the texture.

      TIP: Turn your jam recipe into a syrup recipe.

      Follow the jam recipe below, but don’t cook as long. After boiling for 20-25 minutes, remove some from pot and store it in a bottle labelled “Syrup”. If you’re making a lot, process them in jars the same as you would jam. See below for link on canning in hot-water-bath. Continue to cook the remaining ‘jam’ as instructed below.
      * You can remove the syrup before or after adding the lemon. Totally flexible.

      Recipe

      However, for the sake of something to start with, here are some suggested amounts and times – my best attempt at a recipe.

      When I made the jam below, I had a couple cups of fresh raspberries looking for a purpose, so I added them. (a great combination bytheway). I ended up with 11 cups of fruit so I adjusted slightly from the picture.
      Just keep in mind to keep your sugar / fruit raitio (approx 4:1 combination 4 parts fruit to 1 part sugar).
      I pureed a whole washed lemon and used 1/4 – 1/3 cup for this amount.

      ingredients:
      11 cups blackcurrants or a blend with raspberries
      3 cups sugar
      1/4 – 1/3 cup lemon puree.

      Blackcurrants are a good source of natural pectin, so they don’t need a lotta help. Note the unripe berries in the picture below. As with most fruit, unripe blackcurrants have more usable pectin than ripe ones, so don’t discard them. They’re a bonus.

      directions:
      1. Add the fruit and sugar to a large stock pot over medium heat. Stir frequently while fruit breaks down and sugar dissolves. You can mash with a potato masher if you want.

      2. Increase heat a bit (NOT HIGH), and bring the jam to a nice low-rolling boil. Boil and stir for about 15 minutes. Add lemon puree. Continue to stir. Taste for sweetness. If you’d like it sweeter, add sugar 1/4 cup at a time. Thoroughly combine and taste test again. Add only small amounts at a time, testing each time till you’re happy with it.

      *hint: blackcurrant jam should not be super sweet. It’s natural tartness is part of its charm.

      3. In another 15 minutes you’ll notice that the jam is beginning to thicken. You’re looking for a texture that slides slowly off a spoon leaving a film behind. Continue to stir while it slowly boils.

      4. Test your jam’s room-temperature texture with a COLD plate. See the TIP above.

      5. Once you’re satisfied with the sweetness and texture, you’re done!

      Now go ahead and enjoy with butter on a fresh piece of bread. Enjoy!
      Or pour into a jar to store in the fridge or freezer. Or process a few jars in a hot water bath. click here for directions on canning jam in a hot-water-bath-canner

      I hope you’ll give blackcurrants a bigger chance at being part of your life.
      Once you get used to each other, I think you’ll become the best of friends, and your world will explode with new tastes and new possibilities.

      For now, you’ll probably have to grow your own as they’re not in any markets that I am aware of yet, but that will change in the foreseeable future. But grow them anyway. You’ll be glad you did. It took me a few years to find ways to use them, but now we’re a serious item, and blackcurrants are as part of my everyday life as hascaps are.

      Warmly,

      Cindy Suelzle

      Homemade Jam: Rhubarb Jam or Rhubarb Raspberry

      at the time of writing this, I am in the middle of RHUBARB Season – first part of July

      Rhubarb is my best friend in the early part of the season. And stays my long suffering, generous, faithful friend right through till the cold puts it to bed at the end of the season. I try not to pick too much at the beginning of May when its first coming on, or in September when it’s getting tired, but other than that, the bounty is profuse!

      Jam is one of rhubarb’s strengths. It can stand on its own – plain rhubarb jam – and be wonderful. Or when you pair it with strawberries, raspberries, honey berries, saskatoons or plums (or other summer fruits), something magic happens. Rhubarb, that ever generous friend – moves into the background and acts as a flavour ‘enhancer’. The taste of strawberries will prevail. Or raspberries. Or whatever. So why bother using rhubarb, if you can only identify the taste of raspberries?

      I hardly ever make pure raspberry jam unless I have such a bumper crop that I don’t know what else to do with them. We use them ‘fresh’ every single day. Out of hand of course, on cereal in the morning, on salads, in desserts, in smoothies, . . . . I love to make a couple beautiful raspberry pies in the summer. I fill my freezer with raspberries to use all winter long. We wait a whole year for raspberries to come on, and there’s nothing quite as wonderful as ‘garden fresh’ raspberries, but their season is only a few weeks long and then they’re done. I am highly motivated to not miss them. Rhubarb on the other hand, just keeps on giving and giving. Rhubarb extends the raspberries. It’s like that. The quiet, subtle friend who stands in the background, making you look good and getting all it’s satisfaction from doing so. How can you not love rhubarb?

      The other thing I love about rhubarb jam is that it doesn’t need a lot of sugar, and though it doesn’t have natural pectin, it sets up beautifully, in the consistency you’d want to spread on your morning toast. If you’ve made the typical pectin recipe for any kind of jam, you know there’s more sugar than fruit in it; sometimes double the amount. yikes! That kept me from loving jam, and certainly from making a lot of jam most of my adult life. In fact, the current pectin recipe for rhubarb jam calls for 3 cups chopped rhubarb with 5 cups sugar, a pouch of pectin and even a few drops of red food colouring. yikes again! That’s a LOTTA sugar! And I hate using food colouring. That’s another reason I often pair rhubarb with other fruit for jam. Rhubarb isn’t all red, and when you cook the jam, it can sometimes be a little ‘brownish’ (hence the food colouring in some recipes). Adding other fruits half way through the process adds COLOUR!
      Compare the typical ‘certo pectin’ ratio above (3:5 / 3 parts rhubarb to 5 parts sugar) to the amount of sugar used in my recipe below (3:1 / 3 parts rhubarb to 1 part sugar).

      🌸 Truth is, as sour as rhubarb is, it doesn’t need nearly as much sugar as we usually add.

      I know—that sounds completely counterintuitive. But stay with me… and be open to trying something that might not make sense at first.

      Trust the process. Give it a taste before you reach for more sugar. You might be surprised.

      And if you still feel it needs more sweetness? No problem—you can always add another cup later.

      Here is my basic rhubarb jam ‘recipe’. Keep in mind that when preparing it, these amounts are my ‘suggestions’. I am not precise in my measurements, I use them as guidelines. I taste along the way to reach the level of sweetness I desire.

      🍓 Rhubarb Raspberry Jam

      This recipe yields about 5 pints.
      I typically can 4 pints for the pantry and keep the remaining jar in the fridge to enjoy right away—or to share with a friend.
      12 cups chopped rhubarb
      2 cups sugar TO USE TO MACERATE YOUR RHUBARB
      2-4 cups raspberries
      1-2 more cups sugar (as you decide– taste test it)
      * 1/2 lemon pureed in blender to use as natural pectin

      1. Put a small lunch plate in the freezer. You’ll need it at the end.
      2. How finely you chop is gonna influence how much rhubarb fits into a cup right? So shoot for about half an inch size pieces. Don’t use a one cup measuring cup. Use a bigger bowl. Pictured above is an 8 cup measuring bowl. Heaping is about 12 cups.
      3. 🍃 To macerate your rhubarb
        Measure your rhubarb and place it into a large Dutch oven or bowl. Sprinkle 2 cups of sugar over the top, then gently toss to distribute it evenly.
        Let it sit for at least one hour to macerate (see note 1 below). I often leave mine much longer—sometimes I chop the rhubarb in the evening and let it sit overnight. Not because it’s necessary, but simply for convenience. When you’re juggling a few things, it helps to work in stages.
        By morning, the sugar will have softened the rhubarb and drawn out a surprising amount of liquid. Strain off this liquid before cooking—it makes the process much easier, with less moisture to cook down.
        Don’t discard that liquid—it’s amazing!
        Pour it into a jar and refrigerate it for later use.
      4. In a large pot, put the rhubarb on medium high heat and bring it to an easy rolling boil, stirring every few minutes to prevent scorching. You don’t have to stir constantly, but don’t go leaving the room and forgetting about it on the heat. Just try to stay close at hand so you can give it good attention, stirring frequently. I generally use this time to wash the jars, get the hot water bath boiling in another pot on the stove, and other general kitchen clean up. You can expect the process to take up to an hour.

        🍋 This is where the lemon comes in.
      5. Citrus fruits are naturally high in pectin—lemons especially so—and most of that pectin is found just under the peel. Adding lemon does more than bring that bright, fresh “zing.” It also helps your jam set beautifully and keeps the colour looking vibrant and appealing.
        Plums can also contribute pectin (depending on the variety), but lemon is the real star here.
        Pour the puréed lemon into the jam and stir well to distribute it evenly throughout.
      6. Continue cooking, adjusting heat as necessary. You’re looking for a good steady boil. You’ll see it begin to thicken after the first 15 minutes, continue stirring. As it thickens, the boiling will cause it to spit at you. Nothing you can do about that other than to wear an apron and be prepared to wipe up as necessary. Lowering the heat might help a little, but it will add a few minutes to your time. It’s just gonna ‘spit’. About half an hour in, add the raspberries. Stir well, taste and add another cup of sugar to sweeten. Stir while continuing to boil, and taste again, adding another 1/2 cup sugar at a time (as you decide) till you like the sweetness.
        You may find during the cooking process that a foam begins to form on top of the jam. With some jams or jellies it can be quite substantial. It shouldn’t be that much with this jam, so I just stir it in. But if you don’t like it, skim it off.
      7. In approximately an hour, perhaps a little less, you may decide it is thickening enough. Test the consistency by turning your spoon and dropping jam back into the pot; you’ll know when you like what you see (not too liquidy). Remember, it will set up a bit more as it cools. Take your small plate from the freezer, and drop about half a teaspoon of hot jam onto the plate. Don’t worry, that amount isn’t gonna break the plate. You’re trying to cool the jam quickly with this process. When the jam has cooled, draw your finger through it. If the two sides of jam stay separated, your jam is a good consistency. Turn the heat off.
      8. Your jam is done.

      If you plan to seal it for long term storage, ladle it into clean* (2,3 see below) jars using a canning funnel. Allow plenty of head space in jar.*(4 see below) Wipe with warm cloth to ensure the ridge is perfectly clean. Put a clean lid on, fasten it finger tight with the ring, and lower it on a slant into your boiling hot water bath.*(5 see below) Make sure each jar is covered by at least an inch of water. You may have to add a little water. If you do, pour into the side of the pot, never directly onto the jars.
      Begin timing when the water returns to a boil. 10 minutes.
      When the time is up, remove from water with a jar lifter, and place on folded clean tea towel on the counter. Allow air space between your jars. Lightly cover with another clean cloth and let the jars cool. You will hear a ‘pop’ sound as the jars seal.

      I made this jam three times in the last week or two. First one, I used 4 cups of sugar total. Second batch, I used 3.5 cups total. Last one, I used 3 cups. It was just enough – deliciously TART without being sour. My personal favourite.

      🌿 I hope you’ll try making rhubarb jam this way . . .….

      —on its own, or paired with whatever fruit you have on hand. I often reach for raspberries from the freezer—last year’s bounty—and they work beautifully.

      When it comes to sugar, you’re the boss.
      Be brave. Dare to use less.

      Taste as you go and adjust along the way—that’s the best way to avoid surprises and end up with something you truly love.

      Let me know how you love it.

      Warmly,

      Cindy Suelzle

      footnotes:

      1. Macerate means to soften – in this case, with sugar and time
      2. I recommend using pint sized jars (2 cups), or half pint jars (1 cup)
      3. 🫙 A note on jars and sterilizing
        I don’t pre-sterilize my jars. I wash them thoroughly in hot, soapy water, rinse well, and let them air dry.
        When I’m ready, I ladle the hot jam into room-temperature jars, then place them into boiling water for processing.
        Hot jam → hot water.
        Jars do not need to be sterilized ahead of time if they will be filled and processed in a boiling water bath for at least 10 minutes, or if they’re going into a pressure canner.
        If your processing time is less than 10 minutes, then sterilizing the jars beforehand is recommended. (Though honestly… what are you canning for less than 10 minutes?)
      4. Headspace is the space between the contents and the top of the jar. You want to leave enough headspace so that the food can swell and move about as it’s heated without boiling up and out of the jar, but not so much that there is an unnecessarily large quantity of air which may interfere with vacuum sealing it. If jam overflows, it will affect the integrity of the seal of the jar. Fill only to the bottom of the jar neck to allow for a vacuum to be created sealing the jar.
      5. If you are using a large pot as a makeshift canner, make sure you have a rack or a folded tea towel on the bottom to keep your jars off the bottom of the pot. Failing to do this may result in jars breaking.

      🌿