Jam (Bithell Farms)

Our neighborhood orders frozen berries from a company in Oregon by the name of Bithell Farms.   In addition to the berries, they also sell fruit puree.  I thought this would be an easy way to make jam.  The puree comes in a big bucket and I thought I better record the yield for future use.

STRAWBERRY:  1 –  14 pound bucket = 22 1/2 cups of puree  – which made 32.5 cups of jam                        (2 1/2 cups of puree were left over)

This amount made 4 recipes = 4 boxes of pectin – 8 T. lemon juice – 28 cups of sugar

Because this puree is seedless – measure out the puree (5 cups), remove 2 T. of puree, replace it with 2 T. lemon juice. Removing the seeds changes the chemistry of the puree – that is why the lemon juice needs to be added.

RASPBERRY:  1 – 14 pound bucket = 23 1/2 cups of puree – which made 36 1/2 cups of jam                           (3 1/2 cups of puree were leftover) 

This amount made 4 recipes = 4 boxes of pectin – 8 T. lemon juice – 28 cups of sugar

NOTE TO SELF:  7 cups of sugar is a little less than 4 pounds.