Easy Blackberry Jam


Earlier this summer when I went blueberry picking with Penelope and a friend of mine and her kids, I also picked up some blackberries.  In years past, we have eaten blackberries fresh and made pies, but this year I wanted to try making jam.

I have made blueberry jam before with pectin but wanted to do something a little easier.

First, we sorted and washed all the berries.  My helper loved this part.

Then I got them on the stove top in a big stainless steel pot.  Turn the heat up to medium high and watch them as they cook down.

You don’t need to add water, just the juice of two lemons.

 

Once the fruit has cooked down (this picture is at about the half way mark), add the rapudura (organic whole cane sugar).  In theory, you do equal parts sugar to fruit.  So if you have 5 pounds of fruit, do 5 pounds of sugar.  I did a little less trying to get away with less sugar, but then the jam turned out runnier than I would have liked.  The sugar is what helps it congeal.

My little helper having a dance break before getting ready to pour the jam into jars.

This is refrigerator or freezer jam so no need to boil and deal with that hot mess.  Just seal them up and put them in the fridge.  They will last in the fridge unopened at least 3 months.  In the freezer at least 6 months.

And the finished product.  I use the small mason jars that are for jam, the same size I use for Penelope’s smoothies.  I think next time I will buy smaller jam jars, because I don’t eat a lot of jam and its hard to make through one jar before it goes bad.

Since I will not be able to eat all this jam myself within a 3 to 6 month period, I am gonna give a few away to friends.

Since this jam is a little runny, I experimented and put it over homemade vanilla ice cream and it was amazing!  This would be really great over homemade sourdough pancakes too!






About the Author

Hiya! I'm Stephanie. Mama and Baby Love is all about helping mothers on their own personal health and healing journey and enjoying life along the way. You can learn more about me and what I'm all about. Sign up for my newsletter for more tips, info and inspiration!

Comments

  1. lia dominique andress says:

    you know my address… i would LOVE a jar!

  2. I just made this and it turned out pretty good, a little too thick and too sweet but next time I’ll add a little less sugar. I was wondering, about how long did you cook your blackberries? I thought maybe I just let it cook too long.

    • Do you do equal parts sugar and fruit? Like I mentioned, that is the traditional way, but I cut my sugar a bit to make it less sweet. I can’t remember the time, but you cook it down till it looks really mushy.

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