Bear Jam Recipe

Wash and crush the berries using a potato masher or fork in a large bowl or saucepan.
Cook the Jam Base:

In a large pot, combine the crushed berries, sugar, lemon juice, lemon zest, and water.
Bring the mixture to a boil over medium-high heat, stirring occasionally to prevent burning.
Add Pectin:

Once the berry mixture is boiling, stir in the pectin according to package instructions (usually, you need to add it to the boiling mixture and stir for a few minutes).
Let the mixture cook for another 5-10 minutes, continuing to stir frequently.
Optional Flavor Additions:

If using, stir in the ground cinnamon and vanilla extract for extra depth of flavor.
Test the Jam:

To check if the jam is ready, place a spoonful on a cold plate and tilt it. If it runs slowly, it’s done. If it’s too runny, continue boiling for a few more minutes.
Jar the Jam:

Pour the hot jam into sterilized jars, leaving about 1/4 inch of space at the top.
Wipe the rims of the jars with a clean cloth, then seal with sterilized lids.
Process the Jars (Optional):

For long-term storage, process the jars in a water bath for 10 minutes to ensure they seal properly.
Cool and Store:

Let the jars cool completely. Store in a cool, dark place for up to 1 year. Once opened, refrigerate and consume within 3-4 weeks.
Serving and Storage Tips: