Easy Blackberry Jam
News > Recipes

Tuesday, October 11, 2011 at 8:16 PM
Font size: A | A | A | A |

From the Kitchen Window column

Related Articles
Canning To Remember The Past, Welcome The Future
Hours of picking berries and making jam yields a meaningful take-away for a writer's wedding guests.

I included pectin in my blackberry jam recipe because I was worried about my jam not setting enough. Leave it out if you prefer. If you choose to skip the pectin, you'll need to cook the jam longer, perhaps a half-hour or so, and can reduce the amount of sugar if you wish. It's best to make jam in small batches, so try doubling this recipe in a few pots if you have a lot of berries and wish to make a lot of jam.

Makes 2 cups

1 pound fresh blackberries (4 cups)

Juice of one small lemon

2 tablespoons powdered fruit pectin

1 cup sugar

Bring a large pot of water to a boil.

In a medium-sized pot, mash blackberries with a potato masher or a fork. Over low heat, stir in the lemon juice and the pectin. Bring to a rolling boil and add the sugar, stirring until it dissolves. Return to a boil and boil rapidly for about 15 minutes, skimming off the foam and discarding, until the mixture thickens.

Pour the jam into sterilized jars, leaving about 1/4-inch space at the top. Wipe the rims clean. Apply lids and clamp or screw on tightly. Process in a water bath (the large pot of boiling water) for 10 minutes.

Remove from water bath and set aside, letting cool to room temperature, about 8 hours (the jam will further set as it cools). Press on each lid. If a lid springs back, it is not sealed and refrigeration is necessary. [Copyright 2011 National Public Radio]

This article is filed in: Recipes

Also in Recipes  
Even Your Mother Will Approve Of Vegetable Chips
These baked, seasoned crisps are so tasty and colorful, you might not miss those fried potato chips.

Curried Sweet Potato Chips
From the Kitchen Window column

Chili-Lime Plantain Chips
From the Kitchen Window column

Simple Salted Beet Chips
From the Kitchen Window column

Smoked Paprika Carrot And Parsnip Chips
From the Kitchen Window column

Post a Comment