Blackberry jam

Recipe courtesy of: https://practicalselfreliance.com/blackberry-jam-no-pectin/




INGREDIENTS

  • 5 cups blackberries
  • 1 to 2 cups sugar (see note)
  • 1 to 2 tbsp lemon juice (optional)

INSTRUCTIONS

  1. Add blackberries, sugar and lemon juice to a saucepan. Be sure there are several inches of headspace to allow for foaming.
  2. Turn the heat to medium-low and simmer the jam until it reaches gel stage, stirring to keep the bubbles down. In this low sugar batch, it should take 20-30 minutes for a low sugar jam. (increasing the sugar will cause the jam to gel faster and result in a higher yield)
  3. Test for gel stage on a plate in the freezer.
  4. Pour jam into prepared canning jars, leaving 1/4 inch headspace. Store in the refrigerator, or process in a water bath canner for 5 minutes.

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