Blackberry Jam
Description
AND I am back with my berry obsession. This time, I went blackberry picking and found these gorgeous Columbia giant blackberries, which were juicy, sweet, and slightly tart; in short, they were the perfect blackberries. And you know I had to make jam, because who does not like tart, sweet jam on a slice of fresh bread still warm from the oven?
Ingredients
Method
- Add the blackberries to a large, heavy-bottom saucepan.
- In a separate bowl, mix the sugar and the pectin.
- Add the sugar and pectin mixture to the blackberries, with the lemon juice and salt.
- Place the saucepan on high heat, and let the mixture come to a rolling boil.
- If you are using a sugar thermometer, the temperature of the jam should come to 106C. If you are not using a thermometer, keep a small plate in the refrigerator before cooking the jam so it gets well chilled.
- Once the jam comes to a boil, reduce the heat to medium, and keep the jam boiling for 5 minutes. The jam should be at 106C by this time. Take the jam off the heat and let it cool. If you don’t have the thermometer, take the chilled plate out of the refrigerator, and place a teaspoon of jam on the cold plate. Put the dish back in the fridge for 2 minutes. Take the plate out after 2 minutes and push the jam to see if it has formed a skin. If it has developed a skin, the jam is ready. If not, then boil for two more minutes and test again.
- While the jam is hot, add it to sterilized containers.
berry jam, blackberry jam, fruit jam
