We have loads of black cap bushes all over our land upstate that run wild and we pick some for snacking every summer. This year I managed to pick enough to can AND Imogen didn’t eat them all (although she tried). I just found out they are a heritage fruit and difficult to find- at least in some parts. At any rate, I managed to capture the flavor of these and this recipe worked like a charm and you make your own pectin simply by adding grated green apple to it. The perfect consistency and not too sweet. Oh and I used washi tape to make the labels which was easy and fun!
Berry Jam (from All About Canning & Preserving by Joy of Cooking)
Makes about five 1/2 pint jars
Peel, core and finely grate:
8 oz tart green apples
2 lbs black caps (or any other berry you like)
1 tblsp OJ
3 cups sugar
Cook, crushing one-quarter of the berries in the pan (but do not crush raspberries). Boil rapidly, stirring frequently, to the jelling point. Remove from the heat and skim off any foam before ladling into hot jars. Leave 1/4” headspace and process for 10 minutes.