Blackberry Jam

Blackberry Jam

I was so pumped to try canning for the first time after my most recent blackberry picking excursion.  Buuuuut instead of picking the required 3 QUARTS of  berries needed for the full-scale canning operation I had planned, I had read the recipe too quickly and only had 6 CUPS left over to use.  So I figured making a quick pint of freezer jam with my too-few berries was better than nothing.

You do not need any special equipment or even that much time to make freezer jam (which you don’t even need to store in the freezer if you can eat it quickly enough.)  It’s just a puree of berries mixed with enough sugar to make it palatable, boiled down to the right jammy consistency.

I mashed 3 cups of blackberries, added 1 cup of sugar, and heated the mixture over medium heat, stirring gently, until the sugar dissolved.  I then raised the heat to medium-high and boiled the mixture about 10 minutes–the standard marker to know it is ready is when a drop mounds in a chilled dish.

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1 Comment

  1. 08.29.12 at 9:27 am

    […] finished up this season’s blackberry haul with these roulade cookies, featuring a fresh blackberry, dried blueberry, coconut, and walnut […]


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