2 c. frozen haskap 500 mL
2 c. sugar 500 mL
1/4 c. fresh lemon juice 60 mL
Mix the haskap with the sugar and bring to a boil. Add the lemon juice. Continue to boil until it has reached the jam stage. Skim off any scum that forms. Test your jam on a plate that has been chilled in the freezer. Put a one-half teaspoon (2 mL) of jam on the cold plate and let it cool down. If the mixture does not run when you tip the plate, it is thick enough.
This jam is intensely flavoured and a little goes a long way. Galvin prefers to use the jam in haskap crumble squares rather than on toast.
2 c. frozen haskap 500 mL
2 c. sugar 500 mL
1/4 c. fresh lemon juice 60 mL
Mix the haskap with the sugar and bring to a boil. Add the lemon juice. Continue to boil until it has reached the jam stage. Skim off any scum that forms. Test your jam on a plate that has been chilled in the freezer. Put a one-half teaspoon (2 mL) of jam on the cold plate and let it cool down. If the mixture does not run when you tip the plate, it is thick enough.
This jam is intensely flavoured and a little goes a long way. Galvin prefers to use the jam in haskap crumble squares rather than on toast.