Home‎ > ‎

WallaBerry Preserves

3 Cups Frozen Strawberries 
3 Cups Frozen Blueberries
3 Cups Frozen raspberries
3 Cups Frozen Blackberries

2 ½ Cups Honey

5 Teaspoons Pectin Powder
5 Teaspoons Calcium Water

2 Tablespoons Pear juice
3 Tablespoons Cognac Brandy
2 Tablespoons Lemon juice

SPECIAL TOOLS: Large copper bottom sauce pot
                            Large whisk or Potato masher
                            Canning tool kit, Jars, Lids&rings, Boiler

Yield - 10-12 half-pint jars

NOTE 1:  This recipe is written using a low sugar active pectin powder and a calcium water activator.  You may also use a low sugar pectin powder and make minor adjustments based on the instructions

RULES TO LIVE BY (Canning): When canning with pectin, always mix pectin into an amount of sweetener no more than 1/2 the amount of fruit/juice you are adding it to.  This is to maintain even mixing as well as even homogenization of jelling agents in the final product.  

First wash jars, lids and rings in hot soapy water.  Place jars in a large pot of boiling water (to sterilize) until ready to fill
Combine berries, cognac, lemon and pear juices in your large sauce pot.  Bring the mixture to a low simmer over medium heat and cook until berries soften slightly.  With your whisk or potato masher, mash berries gently.  Add calcium water and stir to combine thoroughly.  
Combine honey and pectin powder, whisking vigorously to homogenize.
Return fruit mixture to a boil.  Add pectin/honey mixture and stir vigorously until it dissolves into the fruit.  Return the mixture to a boil and cook 2 minutes then remove your pot from heat.  

Remove jars and rings from boiling water and prepare to fill.  Fill jars with fruit mix, leaving 1/4" of head space.  Wipe rims of jars to facilitate a good seal then adjust rings.  Process in boiling water for 10 Minutes then remove from heat to a cooling rack.  Ensure that vacuum seals are properly formed.

RULES TO LIVE BY (Canning):  Dramatic increase in altitude affects standard atmospheric pressure and thus affects the boiling point of water.  When canning, this change in pressure and heat is overcome by increasing the boiling time by 1 minute per 1000 ft above sea level.