Stobgobbie Jam

Jessi Griffin, who with her sister Emily Distler is behind local business Our Lady of Perpetual Pickles, says she has a hard time choosing between adding strawberry jam or bananas to her peanut butter sandwiches, so she decided to combine the two. Since this jam reminds her of her youth – when she tended to invent her own vocabulary – she named it her childhood word for strawberry: stobgobbie.
January 01, 2014

Ingredients

  • 4¾ cups prepared fruit (about 2 quarts fully ripe strawberries and 3 fully ripe medium bananas)
  • 3 Tbsp. fresh lemon juice
  • 1 box fruit pectin
  • ½ tsp. butter or margarine (optional; see note)
  • 6¾ cups sugar, measured into separate bowl (if you are using low sugar pectin this amount can be reduced; see the pectin package insert)
Supplies
  • 8 half pint or 4 pint canning jars (jars, flat lids/domes and screw bands)
  • Canning pot with rack (or large stock pot with towel to elevate jars)
  • Saucepan
  • Canning tongs

Instructions

PREPPING THE CANNING SUPPLIES

Wash jars and screw bands in hot, soapy water, then rinse with warm water. Meanwhile, fill canning pot with water and bring to a boil (this will be your water bath to sterilize and seal your jars so you’ll need enough water to cover the jars by an inch or two after using some water for sterilizing your lids).

Pour some of the boiling water over the flat lids in a saucepan off the heat. Let stand in hot water until ready to use. To sterilize jars: Once water bath is boiling, use jar tongs to place jars on an elevated rack or towel in bottom of the pot. Let boil at least 5-10 minutes then turn the heat off. Remove jars one at a time using jar tongs, pouring any water back into the pot as you place the jars on a rimmed baking sheet or counter to fill with jam.

MAKING THE JAM

Stem and slice strawberries, then crush them thoroughly using a potato masher or hands. Peel and mash bananas in the same way. Measure exactly 3¼ cups prepared strawberries and 1½ cups prepared bananas into a wide 6- or 8-quart saucepot. Stir in lemon juice, then pectin. Add butter to reduce foaming, if desired (it really helps).

Stirring constantly, bring the mixture to a full rolling boil on high heat (the bubbles should not stop when stirred). Quickly stir in all sugar, then return to full rolling boil and boil exactly 1 minute, continuing to stir constantly.

Remove from heat. Skim off any foam with a metal spoon and quickly ladle jam into prepared jars, filling to within 1/8 inch of tops (bottom of the jar threads).Wipe jar rims and threads. Cover with domes and screw bands on to fi ngertip tightness. Bring the water bath back to a boil and, using jar tongs, place jars on an elevated rack or towel in bottom of your canning pot (do not let jars touch the bottom of the pot). If water has evaporated and doesn’t cover the jars by 1 to 2 inches, add more boiling water.

Ensure water is at a gentle boil, then cover the pot with jars and let boil for 10 minutes. Remove jars and place upright on a towel to cool completely (jar tops will make a popping sound as they cool and seal).

After jars cool, check seals by pressing middle of lid with fi nger. If a lid springs back, the jar is not sealed and refrigeration is necessary.

Find out more about Our Lady of Perpetual PIckles at facebook.com/perpetualpickles.

Ingredients

  • 4¾ cups prepared fruit (about 2 quarts fully ripe strawberries and 3 fully ripe medium bananas)
  • 3 Tbsp. fresh lemon juice
  • 1 box fruit pectin
  • ½ tsp. butter or margarine (optional; see note)
  • 6¾ cups sugar, measured into separate bowl (if you are using low sugar pectin this amount can be reduced; see the pectin package insert)
Supplies
  • 8 half pint or 4 pint canning jars (jars, flat lids/domes and screw bands)
  • Canning pot with rack (or large stock pot with towel to elevate jars)
  • Saucepan
  • Canning tongs
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