Cooking Classes

23.8.10

Blackberry Jam

Summer fruits last for such a short time up here, in the North.  I am not much of a fan of blackberries but felt compelled to buy some B.C. blackberries.  I will never eat them 'out of hand' so thought I would make a jam or sauce so I can use them in recipes this fall and winter.

Blackberry Jam

2 cups washed blackberries
2 cups sugar
2 teaspoons lemon juice

Boil all together until the mixture thickens.  Ladle in jars and refrigerate.  You could also process in a hot water bath.

13 comments:

  1. I haven't made jam in a long time. I think it would be a great idea to follow your lead!

    ReplyDelete
  2. I do love berry jams- Yours is beautiful!

    ReplyDelete
  3. I haven't made jam in ages. I use it all the time in yogurt, so I really need to make my own.

    ReplyDelete
  4. It looks yummy! I love blackberry jam and I make a batch or 2 every summer! Angie xo

    ReplyDelete
  5. The close up photo is so intriguing! Preserving them for later use is brilliant. It is sad that our fruit season is so short.

    ReplyDelete
  6. LOVE the bubbling of the jam... great photo!

    ReplyDelete
  7. I love berry jams, especially the ones that have just sugar and a dash of lemon; I would make this as soon as our blackberries (mulberries) ripen!

    ReplyDelete
  8. I love blackberry jam - though my attempts to make some a few weeks ago was 'seeded'! Are yours a seedless variety? Happy jamming

    ReplyDelete
  9. This jam looks AMAZING, Sarah!! I love making homemade jam, especially without the use of artificial pectin.

    ReplyDelete
  10. I was planning to go out and get new jars tomorrow... your jam is the best.. they are so pricey here, a pot of jam would be a fortune!!! Lucky you.

    ReplyDelete
  11. Kate> I like to make some every summer.

    henfruit> thank you :)

    Pam> I use it in yogurt, too. Probably moreso than any other way.

    Angie> thx for stopping in!

    Marjie> thx!

    Sophie> wow! Belgium. How did you find me?

    Mags> thx!

    Joumana> yum, mulberries, so exotic.

    Butterfly> these had seeds! They seemed to be tender seeds so not a bother.

    Memoria> less pectin, less sugar, better flavour. I agree.

    Deana> good jam is expensive. I like to make a bit every summer.

    ReplyDelete
  12. I have some blackberies sitting in the fridge, sadly not enough to make jam...maybe next time.

    ReplyDelete
  13. Is it possible to use less sugar? The haskaps are bountiful and sweet this summer.

    ReplyDelete

I appreciate your comment! Please visit often.