This is a classic Canadian recipe. Simple and delicious. It's not thick, like pectin-based jams, but I think it's truer to the fruit and more delicious. Try it with Recipe #62942 - perfect pairing. ETA: Many people have asked me why this recipe contains butter. The butter prevents the jam from foaming while you're cooking it - the foam is unattractive and spoils the appearance of the jam. Adding a little butter eliminates this problem.
This will bring the tropic to you! Serve it on bread, in a cake glaze a chicken or over cream cheese as a spread.
Love to see what you do with it!
Will make about 8-10 (8 oz) half pints for gift giving or about 160 servings, 1 Tbsp. each for your own consumption. ;)