We Jammin’

June 21st, 2009

No, I wasn’t listening to Bob Marley when I made this, though the next time I make jam I totally will. Hehe.

I like ribbons.

I like ribbons.

I didn’t have to make this. I could have just bought some. You see, it’s for a recipe that I will (must!) post in the next couple of days.

Seeds included. They're blackberries, deal with it.

Seeds included. They're blackberries, deal with it.

The blackberries aren’t even particularly in season (or cheap, for that matter). I had to actively seek them out at the store.

Probably my jammiest jam so far.

Probably my jammiest jam so far.

But overall I think it wound up being cheaper for me to make the jam myself. It’s so easy! You should make some, too, even if it’s in a relatively small batch like mine.

I want some nice bread for toast now.

I want some nice bread for toast now.

Easy Blackberry Jam

  1. Fresh blackberries, washed & drained
  2. Granulated sugar
  3. Zest & juice from 1 lemon (or lime)

Weigh your berries (I had 11.1 oz.). Weigh out an equal amount of sugar. Combine all ingredients in a saucepan (size depends on the amount of berries you have, I used a medium one) and place over medium-low heat, stirring gently until the sugar is completely dissolved. Turn up the heat to medium-high and place a white plate in the freezer. Boil for a while, skimming off any excessive pinkish froth. After about 20 minutes, take out the plate and drop a bit of the jam on it. Let it sit for at least 30 seconds, then push on it with your fingertip. If it wrinkles, the jam is ready. If not, refreeze the plate and try again every 5-10 minutes. Once it’s ready, remove from heat and pour into sterilized jars (the more jam you have and the longer you intend to keep it, the more sterilized the jars need to be – if you just have a couple of jars and are planning to use them within a couple of weeks and can refrigerate them, as long as the jars are clean with a working seal they’ll be fine). Seal the jars immediately (or you’ll burn yourself on them) and allow to cool to room temperature. Refrigerate if desired.

See? Easy! Stay tuned for a delicious use for this stuff.

5 Responses to “We Jammin’”

  1. Ninette says:

    Your technique is very interesting, and the jam looks wonderful!

  2. Madeline says:

    Your recipe is very similar to mine. Excpet I use 1/4 cup of water. And I just boil mine until it reach 217 degrees. It doesnt take 20 minutes! It looks delicious. We have wild blackberries all over here so they are in season from now until the end of july. : ]

  3. stephchows says:

    Mmmm sounds delicious to me! Would you have any interest in joining a jam exchange? I’m hosting one this month: http://stephchows.blogspot.com/2009/07/jam-exchange.html

  4. TORI says:

    Thanks, great recipe!!

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