Partridgeberry Jam

Name: Partridgeberry Jam
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 5 cups
Cuisine: Newfoundland
Ingredients: 6 cups Partridgeberries; 2 cups Sugar; 1 tbsp Grated Orange Peel; 1 tbsp Pectin ( Certo ); 2 cups Cold Water; 1 tbsp Ginger

Partridgeberries are a late picking berry and it makes wonderful jams and jellies, this recipe got a wonderful blended of sweet and tart.

By Bonita Hussey

November 11, 2016

5.05 ratings

Prep: 10 min
Cook: 15 min
Makes: 5 cups
Serves: Family

Jump to recipe Watch me make it

About this recipe

Hi and welcome to our website!

This recipe is so easy to make, you won’t be disappointed it’s got a sweet and tart flavour with a hint of Orange zest.

You can leave the berries in or strain the jam through a strainer and only use the juice to make a jelly spread.

Partridgeberries are only picked at the end of the summer in late September to November, they store in a cold place for a long time and freeze really well.

This berry is one of my favourite berries for making jams and jelly!

Traditional Newfoundland Blueberry Jelly

I don’t have a partridgeberry jelly at this time but follow our recipe for blueberry jelly to make your partridgeberry jelly.

Partridgeberry Muffins — **Partridgeberries picked by the light house in Port-de-Grave, NL.**

Partridgeberry season is in the fall of the year when they are the best to pick, this is a lovely jam and easy to make.

Spiced Peanut Butter Cookies - Gluten Free — **Thank you for stopping by and enjoy!! Bonita**

I hope you are excited to make our partridgeberry jam today, if you are making this for the first time I have a short video tutorial for you to follow.

Partridgeberry Pickles — **Partridgeberry jam**.

Partridgeberries are a small red juicy berry picked in Newfoundland and Labrador in the late summer and fall months. It is sour like a cranberry and a part of the same family.

The only difference is one is small and juicy and the other is big and hard. But both sour.

See the two berries in the plate the difference in the size.

https://www.bonitaskitchen.com/cookbook

What's for Supper-New Cookbook Release! — What’s for Supper is our NEW cookbook, plus A Little Taste of Home and Traditional Newfoundland Recipes and cooking.

Please leave us a message before you go and thank you for stopping by, enjoy our recipe and video tutorial for partridgeberry jam, from our kitchen to yours. 🙂 Bonita, RMHussey Productions and team.

The recipePartridgeberry Jam

One step at a time in big print, and your screen stays on.

Ingredients Tick them off

6 cups Partridgeberries
2 cups Sugar
1 tbsp Grated Orange Peel( optional )
1 tbsp Pectin ( Certo )( optional )
2 cups Cold Water
1 tbsp Ginger( optional )

Method Tap a step to keep your place

In a large boiler bring berries to a boil with two cups of cold water, and grated orange peels and ginger, let boil on a medium heat then add two cups of sugar, continue cooking for another 15 minutes. Stirring every so often so it don't burn.
Remove jam from heat and discard any foam from the top of your jam then you can add 1 tbsp of pectin ( optional ).
Sterilize your jars and lids in hot water for about 15 minutes remove from heat then take the jars out of water to the counter top let air dry.
Next step is to pour your jam into your jars, you should make about five 1 cup jars of jam.

Clean around rims of your jar before adding the caps and rims to finger thigh the jars of jam, after all jars are completed put them in a pot of hot water let boil for 5 to 10 minutes. Then remove jars from heat let cool on the counter top.
If you like to make jelly boil berries for about five minutes then strain your berries through a strainer then continue on with the steps.
Store in cool room or fridge

How did it turn out?

Tap a star to rate it.

Newfoundland words

What is partridgeberry?

What's in it

Email me this recipe

I'll send Partridgeberry Jam to your inbox, so it's there when you need it.

Watch me make it

Filmed in our kitchen by RM Hussey Productions.Open on YouTube

Join 96,700 people who watch me cook. I post new videos most weeks.

Subscribe on YouTube

Leave me a message Cancel reply

22 messages

I answered 8 of them myself.

April Pike

November 2023

Hi there. I followed your recipe but my berries were frozen, not fresh picked. I adjusted the water down but my jam is still not set. It’s more like a syrup. Taste is good. Can I fix it?

Reply
1. Bonita
  
  November 2023
  
  Hi April, Thank you so much for your message and for stopping by, sorry you are having trouble with making your jam. This is indeed a lovely jam and yes you can fix it. Just put it back into the saucepan and continue cooking it on a low heat stirring occasionally so it don’t stick to the bottom of your pot. This will remove more of the liquid and if you need to add more sugar to taste, or one teaspoon of certo. I hope this helps and continue on then with filling your jars and sealing them. Enjoy Bonita
  
  Reply
  1. Sandy Earl
    
    March 2024
    
    I hope I can find these Partridge berries in the United States. I would love to give this jam a try.
    
    Reply
    1. Bonita
      
      March 2024
      
      Hi Sandy, Thank you for your message and for stopping by. This is a lovely jam, I’m not sure if they grow in the United States but diffently check it out. Hope you are having a lovely day.
      Bonita
      
      Reply
jeannette blackwood

August 2023

Fabulous recipe Bonita. Thanks! Make this every year!

Reply
1. Bonita
  
  August 2023
  
  Hi Jeannette. Thank you for letting me know and I’m so glad you are enjoying our recipe. It’s always nice to get feedback from our viewers.
  Thank you and enjoy to the fullest, we post a NEW recipe every Sunday if you wish to stop back.
  🙂 Bonita
  
  Reply
Jean Aylward

March 2023

Can you use powdered ginger?

Reply
Annie Dodge

January 2023

How long do I bake partridgeberry pie.9 inch. Should I thicken the jam, thanks.

Reply
1. Bonita
  
  January 2023
  
  HI Annie, Thank you for your message and for stopping by, having the jam thick will be better results and cool before pouring it into the pie shell. If the partridgeberries are to thin it will make your pie soggy.
  Bake our pie for at less 45 to 60 minutes or until golden brown, depending on your over if cooked at 375ºf. Middle rack and watch the juice don’t leak into your oven.
  Sorry I don’t have a video to share with you but you will do great.
  Enjoy Bonita
  
  Reply
Elaine Chezar Payne

September 2021

Looks like a great recipe. I’m short 2 cups berries so I’m going up to the ridge to pick some more. I’ll let you know it turns out!

Reply
1. Bonita
  
  September 2021
  
  Hi Elaine: Thank you for your message and for stopping by, I’m sure you can make half the recipe if you don’t have enough but enjoy our recipe to the fullest. 🙂 Bonita
  
  Reply
Barbara

October 2020

I would like to make partridge berry jelly. Could you expand on the note on jelly that you included in the recipe.

Reply
1. Bonita
  
  October 2020
  
  Hi Barbara: Thank you for your message and for stopping by, I’m sorry I haven’t made a partridgeberry jelly yet but I’m going to share with you our link to blueberry jelly and just follow that method to make partridgeberry jelly it would be the same. I hope this helps and enjoy https://youtu.be/H8tdD0yjXq4 Bonita
  
  Reply
BRENDA

August 2020

SO EXCITED FOR SEPTMBER TO ARRIVE TO START PICKING….

Reply
Terry

September 2019

Looks good. Do you use crystals or liquid certo?
Covered or uncovered during boiling?

Reply
1. Bonita
  
  September 2019
  
  Hi Terry: Thank you for your message and for visiting our channel, you can use one or the other. Also if you wish you can leave it out all together and just have the sugar and berries. Partridgeberries are very easy to work with and after it cools it will thicken as well, leave the cover off and stir occasionally. Have your mason jars ready to bottle so the hot jam is gone in the hot bottles. I will share with you the method. Enjoy Bonita 🙂
  
  Sterilizing and Canning Procedures
  
  Method:
  Sterilization:
  1. Start by getting a large boiler and filling in about quarter full of water.
  2. Then starting the water to a boil and placing your Mason jars inside then cover.
  3. After let the pot boil for about 15-20 then remove your bottles and place them on paper towels or a cloth.
  
  Canning Procedures:
  1. After your food items are cooked and ready to bottle, scoop hot liquid and put inside your Mason jars.
  2. Continue doing this until all bottles are complete and leaving 1/2 inch on top.
  3. Clean around the top of your bottles removing any food of rims.
  4. Then place caps and lids on your jars and tighten.
  5. Then place your jars back in hot water bath and start the boil for another 5 to 10 minutes with the cover on boiler.
  6. Leave at room temperature then check your lids, 3 ways.
  1. Remove screw cap and lightly run your finger upwards on the lid if it don’t remove its sealed, put the screw cap back on tight and date/label each bottle. Then store in cool panty or room.
  2. If the lid is not popped up when you touch the middle it means its sealed.
  3. If you heard all your jars pop by counting the pops it is seal.
  
  Reply
Jeff Vaters

May 2019

Thanks for the recipe. Trying this, this morning 05/202019 ?

Reply
1. Bonita
  
  May 2019
  
  Hi Jeff: Thank you for your message and for visiting our website, I hope you enjoyed the partridgeberry jam recipe. This is one of my favourite jams and I can’t get enough of. I posted a few weeks again a recipe and video for Carrot Cake Jam and if you have’t had it before its so delicious. Enjoy Bonita
  
  Reply
Diana J Coady

October 2018

Hi Bonita,
Love your recipes! Never fail to please. ? What is the shelf life of the prepared bottled jam? And can you add apple (chopped or sauce) to the recipe? If so, are ingredient amounts adjusted?

Thank you!

Reply
1. Bonita
  
  October 2018
  
  Hi Diana: Thank you for message and for visiting my channel, partridgeberry jam is like any other jam you would bottle. Follow the bottling method for sterilizing your bottles and lids,caps and then the method after they are full. I will share that with you, you can had other ingredients into it if you like to take some of the bitterness off. Date and label your lids and if they are sealed good you can keep them in a cool pantry or cupboard and after you open them keep them in the fridge. I have jams still in my pantry thats a year old and they are good. Enjoy your day and jam making.
  Bonita
  
  Sterilizing and Canning Procedures
  
  Method:
  Sterilization:
  1. Start by getting a large boiler and filling in about quarter full of water.
  2. Then starting the water to a boil and placing your Mason jars inside then cover.
  3. After let the pot boil for about 15-20 then remove your bottles and place them on paper towels or a cloth.
  
  Canning Procedures:
  1. After your food items are cooked and ready to bottle, scoop hot liquid and put inside your Mason jars.
  2. Continue doing this until all bottles are complete and leaving 1/2 inch on top.
  3. Clean around the top of your bottles removing any food of rims.
  4. Then place caps and lids on your jars and tighten.
  5. Then place your jars back in hot water bath and start the boil for another 5 minutes with the cover on boiler.
  
  Reply
  1. Diane
    
    March 2021
    
    Perfection! Not too sweet . Thank-you for taking the time to post your recipe. ( I have also replaced one cup of sugar for white Truvia) works well also
    
    Reply
    1. Bonita
      
      March 2021
      
      Hi Diane: Thank you for stopping by, I’m so glad you enjoyed our partridgeberry jam recipe, sounds wonderful you replaced the sugar for one that worked for you. Enjoy t the fullest and message anytime. 🙂 Bonita
      
      Reply