Did you know you have to have EQUAL AMOUNTS of fruit and SUGAR to call jam “JAM”?
What the?
I know I didn’t. And when the chef informed me “No mom, you can’t call it that” I was a wee bit heartbroken. But, secretly when I need it out of the fridge, I am not saying “Can you please grab the haskap spread?”
Haskap spread
We use haskap spread instead of jam because we LOVE the taste of our berries so much we don’t want to cover their sweet tangy taste with too much sugar! With less sugar than jam we can still taste our delicious berries and have a healthier meal at the same time. Spread for the win!
- 2 1/2 cups granulated sugar
- 5 cups haskaps
- In a large saucepan mix haskap berries and sugar. Bring to a boil. We use 2 ½ cups of sugar to start and add an extra half cup to taste if needed.
- Turn down the heat and simmer the mixture.Simmer for approximately 20 minutes until it becomes gel like. If the spread is not thickening quick enough and you are short on time try adding corn starch. Note, the spread may appear runny when still hot but will thicken/stiffen quite a bit when removed from heat.
- Remove from heat and store as desired. We suggest canning the jam for longer shelf life or using it within a couple days for best results. We usually have no trouble using ours as it can be added to several delicious recipes!