Friday, July 1, 2011

This is My JAM!!!! I Mean, I Made Some Blackberry Jam

With the blackberries ripening every day, I'm offering one more "Cleaning Out the Freezer" post. This is a super simple jam recipe, and can either be frozen, preserved, or eaten immediately (or refrigerated for a week).

All the rest of last year's berries-out with the old, in with the new. They look like they were just picked.
For this recipe i just used a spoon (rather than the Mini Prep) to crush the berries.
Here is all you need- 2 cups crushed blackberries (or red or gold raspberries), 2 cups of sugar, and 2 teaspoons of lemon juice. No pectin required. (I would at least double this recipe if i were going to process the jars-just to make it worthwhile).
Cook on high heat for 5 minutes...
Then turn the flame down to medium and cook an additional 15 minutes.

DON'T WALK AWAY!!! This stuff is just waiting for you to turn your back so it can boil over.
Skimmed off the foam and back it went in the "crushing container" to pour out.
The jam will thicken as it cools.
So good! And no extra preservatives, sweeteners, etc...

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