@shinanova: Paurngaq Jam 🫐 canning recipe Four simple ingredients: - 4 cups blackberries - 5 cups granulated sugar - 1/4 cup lemon juice - 1 pouch liquid pectin (certo) makes about 7 jars (8oz) Recipe: Start by washing and boiling jars for 10 minutes. Place on a towel. Mash 4 cups blackberries (or 1 cup blueberries and 3 cups blackberries). Then place in a saucepan on high heat. Add lemon juice and sugar (do not reduce sugar amount for this specific recipe). Mix until it comes to a full rolling broil. Add 1 pouch of Certo liquid pectin, stirring constantly for 1-2 full minutes. Remove from heat. Pour jam into jars (leave about 1/4 inch headspace) remove foam and clean rims before sealing. Place jars into boiling water for about 10 minutes. Remove from heat and let sit for 5 minutes. Place on a towel then let sit for 24 hours in room temperature. Make sure to hear a POP for a good seal. If a can did not pop, keep in the fridge. After opening, it can last up to a month in the fridge! If properly processed and sealed, shelf life is up to 1 year unopened, stored in a cool, dark, dry place. #paurngaq #paurngaqjam #paurngait #paurngak #homemadejam #blackberry #crowberry #canning #homemade

Shina Nova

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Monday 26 October 2026 23:04:45 GMT