Monday, September 13, 2010

Fresh Blackberry Jam Without Pectin

The blackberries are quite sweet now and abundant in brambles going up and down the driveway to our home. Realizing that blackberry season is quickly coming to a end I decided to try my hand at making some jam. My Mother had given me her canning equipment about 5 years ago and today seemed like a good time to make her proud.

I decided to start off small and used 2 cups of berries, which made 2 small jars, one for the freezer and one for us. Topped this mornings whole-wheat toast with a little butter and jam and this was absolutely
delicious, bursting with flavor.

2 cups sweet mashed blackberries
2 cups sugar
juice from 1 lemon
Clean berries by soaking them approx 10 mins or so in cold water, rinse gently. Mash with potato masher until there is enough for 2 cups. Then add berries, sugar and lemon in sauce pan. Bring to a low boil and cook about 5 mins, skim foam off top then simmer another 15-20 mins until mixture thickens. Pour into heat proof containers and let cool. Jam will thicken as it cools. Store one in the fridge and one in the freezer. The one in the fridge should last about 7-10 days.
Cheri Savory Spoon
Cheri Savory Spoon

Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.

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