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BLACKBERRY JAM RECIPE WITHOUT PECTIN Recipe

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This recipe for BLACKBERRY JAM RECIPE WITHOUT PECTIN is from Sharing Our Favorite Recipes - Cindy & Vince, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 cups blackberries
1 to 2 cups sugar
1 to 2 tablespoons lemon juice
Directions:
Directions:
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 NO NO NO I like fruit pieces in my jam so will take the slow road).
3) Test for gel stage on a saucer plate that has been in the freezer for testing. Pour a spoonful over the chilled plate and run your finger through the middle of it. If it holds its track then it's ready.
4) Pour jam into prepared canning jars (HALF PINT JAR-8 OZ), leaving 1/4 inch headspace. Store in the refrigerator or process in a water bath canner for 10 minutes.

NOTE: CANNING WILL LAST FOR YEARS. USING LESS SUGAR DOES CAUSE THEIR TO BE LESS YIELD OF JAM. BUT, QUALITY TRUMPS QUANTITY!!
Number Of Servings:
Number Of Servings:
2 HALF PINT JARS OR SOMETIMES 3
Preparation Time:
Preparation Time:
40 MINUTES
Personal Notes:
Personal Notes:
Low sugar recipe is the best and allows you to enjoy the flavor of the fruit more.

 

 

 

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