This jelly was delightfully perfect. It has an incredible depth of flavor–for example I swore there was lemon in this recipe. We used red currants from our yard, and I would absolutely make this recipe again–either unchanged or with slightly less sugar.
The jam jelled great with hardly any sugar! This is definitely the low end of sugar for a jam. It ended up being more of a “fruit spread”. I would probably try 1 c sugar next time.
Great set and perfect amount of sweetness.
Great flavor, perfect amount of sweetness, but it did not set well. I would try 4t pectin and 4t calcium solution next time.
I found this batch of salmonberries in Discovery Park, near the Daybreak Center. There are a million plants, but the berries are not always abundant.
Sweet but not overly so. I would not add more sugar; I might try using only 1.5 c sugar next time but the result is damn good. I rinsed the salmonberries and then left them in a colander to dry somewhat. They collected a bit of moisture however. I could have dried them better.
I first mashed them with a widely-spaced masher. The result was a somewhat mashed mixture with some whole berries.
The salmonberries did not fall apart when heated, so I mashed further with a pint glass bottom–and with good results.
The result was–delicious! A sweet, flavorful well-set jam. Not for those who don’t like seeds, however!
Blend the pectin with the sugar. Puree the jalepenos and apple in a food processor, using some of the vinegar as liquid. Chop the extra two jalepenos and add all ingredients (except calcium) to a saucepan Simmer for 5 minutes, add the calcium, and can.
This makes an excellent jam for spreading on toast–just the right amount of sweetness and spice. However, if you want more of a sauce to add to a salmon-and-cream-cheese sandwich, you might want to go with something spicier. I would probably increase the pectin if I were to do this over again
This jam was overset. I reduced pectin and calcium to 2t. Might reduce further.