BLACKBERRY JAM W/OUT PECTIN Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3½ cups of berries
3½ cups of sugar
1 freshly squeezed lemon juice or use a tablespoon of lemon juice
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Directions: |
Directions:1) In a large bowl wash the blackberries. Submerge them under water and let the leaves, bugs float to the top, and remove any rotten or over ripe berries.
2) Drain them through a strainer and rinse one more time while in the strainer.
3) Put them in a large bowl to smash (use a potato smasher). NOW MEASURE HOW MANY CRUSHED BERRIES YOU HAVE.
4) Add your sugar on top of the blackberries and mix it up.
5) Put your mixture into a big cast iron pot or stockpot. While heating them up on medium heat add the juice of one lemon. WHY: THE JUICE FROM THE LEMON HELPS ACTIVATE THE NATURAL PECTIN IN THE BERRIES. "How about that - no Sure Jell needed" all natural.
6) Keep stirring the mixture for about 30 minutes until it comes to a rolling boil.
7) Put on medium high heat for 5 minutes. Until you see a foaming boil not stopping even if your stirring.
8) Do Jam test.
JAM TEST TO SEE IF READY
1) put a small saucer dish into the freezer
2) have a teaspoon also on the side for a test
1a) take the dish and smear some jam on it - let it cool for a few minutes. Run your finger through the smeared jam on the plate; does it hold the shape where you ran your finger through? If it does then you are ready to can.
2a) Run the spoon through the mixture and lift spoon on its side do you have thick drops coming together? This is another test to see if your jam is ready.
3) If jam is ready - ladle the mixture into hot jars. I use a mason jar funnel to do this. Fill the jar leaving about 1/4" head space to top of jar. Clean around the mason jar with a clean paper towel or wet the towel with distilled vinegar and clean the rim of the jar. No residue on the jar before putting lid on.
4) Take out your lid and make sure its dry and put on the jar with ring.
5) Put filled jar into the water bath of the stock pot. Immerse your filled jars into the water and let that water come to a boil. Once the water comes to a boil start your timing of 30 minutes to process jars.
6) When I pull the filled jars from the hot water bath. I put them on a beach towel and cover them with a beach towel. WHY? Because you don't put a hot jar on a cold surface - especially a granite counter. This will allow the jar and contents to cool down naturally and you should hear music to your ears a TING!!!
THAT IS WHAT EVERY CANNER - WAITS FOR - THAT SPECIAL SOUND :-)
STERILIZE JARS
1) Put them in the dishwasher or wash them by hand in hot water
2) Wash the lids and rings
3) Fill a small pot with water and put rings and lids on low heat.
4) Use a big stockpot for water bath of jars. I put them in warm water and let it come to a boil after I have run them through the dishwasher. SO THE JARS ARE VERY HOT AND CLEAN - READY TO BE FILLED. Remove the jar with the tool that helps do this. Inexpensive and can get from any grocery store that sells canning stuff.
IMPORTANT: ONLY FILL HOT JARS WITH HOT LIQUID.
IMPORTANT: PUT THE HOT JARS ON A TOWEL - NOT A COLD COUNTER. COVER THE JARS WITH A DISHTOWEL. LET THEM COOL DOWN NATURALLY. |
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Preparation
Time: |
Preparation
Time:A Labor of love - depends on how many berries you pick. |
Personal
Notes: |
Personal
Notes: I'm especially proud of the homemade jam we make. Especially, fun to give as gifts for Christmas and vacation visits to our families homes.
NOTE TO SELF: FOR LONG TERM STORAGE - I MUST MAKE THIS RECIPE WITH SUGAR. NOT SUBSTITUTE SUGAR IT IS NOT RECOMMENDED; IT IS REPORTED THAT IT DOESN'T HOLD UP.
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