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Bear Jam Recipe

Bear Jam Recipe

Bear Jam is an easy to make and delicious recipe that is perfect for any occasion. This recipe is made with bear meat, honey, and a few other simple ingredients.
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Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Course: sauces
Cuisine: American
Keyword: Bear Jam Recipe
Servings: 14 Servings
Calories: 560kcal
Author: Bex Smith

Equipment

  • Jars
  • saucepan

Ingredients

  • 1 teaspoon melted European butter
  • 16 cups handpicked fresh mixed berries
  • 8 cups organic brown sugar or pure cane white granulated sugar
  • 16 tablespoons freshly squeezed Meyer lemon juice

Instructions

STEP 1 – Prepare the Berries:

  • Wash the mixed berries thoroughly under cold water.
  • Remove any stems or leaves and pat them dry gently using paper towels or a clean cloth.

STEP 2 – Sterilize the Jars:

  • Wash the jars and lids in hot soapy water, rinse well, and let them air dry.
  • Sterilize the jars by boiling them in a large pot of water for 10 minutes. Keep them in the hot water until ready to use.

STEP 3 – Prepare the Cooking Area:

  • Set up a large, heavy-bottomed pot or preserving pan for cooking the jam.

STEP 4 – Combine Ingredients:

  • In the large pot or preserving pan, combine the 16 cups of mixed berries with the 8 cups of sugar.
  • Pour in the 16 tablespoons of freshly squeezed Meyer lemon juice.
  • Add the melted European butter to the mixture.

STEP 5 – Begin Cooking:

  • Place the pot over medium heat, stirring gently to combine all the ingredients.
  • Allow the mixture to come to a gentle boil, stirring occasionally.

STEP 6 – Skim Foam (Optional):

  • As the jam cooks, you may notice foam forming on the surface. Skim it off with a spoon or a fine mesh skimmer.

STEP 7 – Check for Setting Point:

  • To test for the jam’s setting point, use a candy thermometer or the wrinkle test. The temperature should reach around 220°F (105°C) or when a small amount of jam dropped onto a chilled plate wrinkles when pushed with a finger.

STEP 8 – Fill Jars:

  • Once the jam reaches the desired setting point, turn off the heat.
  • Using a ladle and a funnel, carefully fill the sterilized jars with the hot jam, leaving about 1/4 inch of headspace.

STEP 9 – Seal the Jars:

  • Wipe the jar rims clean with a damp cloth to ensure a proper seal.
  • Place the lids on the jars and tighten the rings until they are just finger tight.

STEP 10 – Process the Jars (Optional):

  • If you want to store the jam for a longer period, process the jars in a boiling water bath for 10-15 minutes, ensuring they are completely submerged.

STEP 11 – Cool and Store:

  • Allow the jars to cool at room temperature, undisturbed, for 12-24 hours.
  • Check the lids for a proper seal by pressing the center; they should not pop back.
  • Store the sealed jars in a cool, dark place. Properly sealed jars can be stored for up to a year.

Notes

– Make sure to cook the bear meat slowly over medium-low heat. This will ensure that it is tender and juicy.
– You can use any type of fruits you like in the jam. Apples, pears, and cranberries are all great options.
– If you want a thicker jam, you can add more Jell-O powder.
– Make sure to store the jam in the refrigerator and use within two weeks.
– If you don’t have Jell-O powder on hand, you can substitute with unflavored gelatin.
– If you don’t have bear meat, you can substitute with venison or elk.

Nutrition

Calories: 560kcal
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