- Yield: 5 cups
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Serving: For Family
Partridgeberry Jam - Traditional Newfoundland
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 season is in the fall of the year when they are the best to pick, this is a lovely jam and easy to make.
Ingredients
- Partridgeberries - 6 cups
- Sugar - 2 cups
- Grated Orange Peel - 1 tbsp ( optional )
- Pectin ( Certo ) - 1 tbsp ( optional )
- Cold Water - 2 cups
- Ginger - 1 tbsp ( optional )
Instructions
1. 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.
2. Remove jam from heat and discard any foam from the top of your jam then you can add 1 tbsp of pectin ( optional ).
3. 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.
4. Next step is to pour your jam into your jars, you should make about five 1 cup jars of jam.
5. 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.
6. 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
Bonita's Tips:
Add one teaspoon of butter to cooked jam and stir in, this will help remove foam.
Orange and ginger is optional, I add it to give the jam a fruit taste. Years ago our elders only used berries, water and sugar.
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.
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
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.
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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!
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.
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
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
Thanks for the recipe. Trying this, this morning 05/202019 ?
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
Looks good. Do you use crystals or liquid certo?
Covered or uncovered during boiling?
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.
SO EXCITED FOR SEPTMBER TO ARRIVE TO START PICKING….
I would like to make partridge berry jelly. Could you expand on the note on jelly that you included in the recipe.
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
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!
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
How long do I bake partridgeberry pie.9 inch. Should I thicken the jam, thanks.
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
Can you use powdered ginger?
Fabulous recipe Bonita. Thanks! Make this every year!
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
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?
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
I hope I can find these Partridge berries in the United States. I would love to give this jam a try.
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