SAUCE MAGAZINE
Juneberry Jam
Serves Makes 1¾ cups
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Photo by Carmen Troesser
June 2009
June 2009
INGREDIENTS
1 pound washed, stemmed Juneberries
¾ pound sugar, divided
PREPARATION
• Put berries in a large stock pot. Pour ¼ pound sugar over berries and stir well. Let sit at room temperature for at least 1 hour or up to 24 hours.
• Add remaining sugar to pot and stir well. Bring pot to a full boil over medium heat, stirring from time to time with a wooden spoon. Periodically mash the berries using the spoon or a potato masher. Stir and cook until mixture falls from spoon as a dribble instead of running off the spoon.
• Ladle the jam into clean ½-pint jars. Cool, cap and store in the refrigerator for up to 6 months.
