Love how you are expanding on this recipe.
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If you happen to have any frozen cranberries, this is a really nice jam. I only made one jar to keep the jamalot under control… i “ May” make one more, it would make an excellent filling for bars or cookies.
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Do you always put this in your jam? And because you won’t be canning? Just curious if I should do the same. You can’t taste any difference?
I put it in jam in lieu of lemon juice. I find it brightens the taste, and in raspberry jam, which is low in pectin, it helps to thicken it without over cooking it. I only make jam in small batches , one to three jars, which are 5.6 oz. jars. So in jam that I feel doesn’t need any more thickening, it’s just a pinch or so.
ETA…I stopped canning but do sterilize . When I make 3 jars, they are held in the oven at 225* along with funnel and ladle.
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FYI, that’s not a reliable method of “sterilization”. I don’t want to rain on anyone’s parade, but I would be hesitant to serve anything preserved this way to anybody who is immunocompromised (eg very old, very young, pregnant, etc).
Yes, I’m aware of that, somehow the rest of the world manages to do fine with the flip method.
I’m entirely comfortable with sterilizing them in the micro and then the oven. My understanding is that the jam must be at a minimum of 194* to seal the lid. Mine is certainly way hotter than that.
I previously steam canned my jam and it’s only recently that the steaming method has been approved.
Thank you for your comment, not raining here, pretty sunny 
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Ive been flipping my jars for a very long time. Never any problems. It seems to be the preferred european way. Bring my jams up to 210.
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Sometimes Big Brother government is overly cautious. But I respect his viewpoint , if I’m not mistaken, he is a certified Master Preserver and he has made this point several times on Chowhound. So those that wish , will certainly be aware of the differences.
I generally bring my jams from 210/218 depending on the fruit and the set I want. I made one of the Clementine jams a little thicker as I thought it would make a nice filling, but I’ve been nibbling at it on toast!
Are you keeping them at your room temp? I’m not sure if it’s related to concerns addressed by canning, but I have had both maple syrup and honey get mold or something similar at our room temp, which can be a “dry” 80f spring, summer and fall.
Yes, when I see the lid depressed, I keep at room temperature. When opened, I refrigerate.
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I keep honey at rm temp, but I refrigerate maple syrup.
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I alway keep my jars upstairs in my kitchen for 48 hrs to see if the lid is still depressed and then they go downstairs into my pantry where its cooler and the days when i had huge amounts of jam are gone. After opening its refrigeration. Im so with you nannybakes on all you have said.
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My ambient temperature in the house is from 70* to max of 76*, @shrinkrap , so it never reaches 80*. I formerly put them in the basement when I made larger quantities but I also forgot that they were there 
This conversation reminded me of a book published not to long ago, “ Jam Bakes” by Camilla Wynne. I just put it into my Amazon cart, I’m thinking of ordering it. I had read several articles about the book, apparently she is a bit of an iconoclast and free spirit in her approach to canning. She is also a Master Preserver but calls her method the “streamlined” approach, i.e., the flip method.
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I do try to tread lightly on this issue. I am a Certified Master Food Preserver, and you’re right, the guidelines that I’m required to follow and cite are very much belt and suspenders. As you point out, steam canning was only recently ‘approved’ in spite of logical arguments supporting it that date back years (decades).
I also don’t want you to feel I’m picking on you in particular, and I trust you understand that. I think most HOs are more knowledgeable than the average bear and exercise reasonable judgment. I do know, though, that some of these threads get picked up on search engines, and people who are new to canning and are unaware of some risks that may not seem readily apparent could take things out of context and end up sickening their whole family.
I admittedly do not always practice what I preach. For example, I make Asian pickles of several types from time to time, for instance, for which there are NO recipes/methods approved by the NCHFP. I just don’t share those recipes while wearing my MFP hat.
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I felt honored that you took the time to comment! I understand where you are coming from and certainly don’t feel picked upon…pick away !
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Oh shes a toronto person. I follow her on instagram. Gives online workshops too but i have never taken an online workshop. Might get her book.
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Bought it!
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i have it and like it… some fun recipes. I also have her first cookbook https://www.amazon.ca/Preservation-Society-Home-Preserves-Recipes/dp/0778805034/?_encoding=UTF8&pd_rd_w=DLpuZ&content-id=amzn1.sym.c4fab35d-b090-4423-824d-e237058f5000&pf_rd_p=c4fab35d-b090-4423-824d-e237058f5000&pf_rd_r=144-3017274-0352406&pd_rd_wg=q4SEJ&pd_rd_r=209e7fbf-005e-40b3-8900-c30c0f0b6a40&ref_=aufs_ap_sc_dsk
