Blackberry Jam With Port
photo by xtine
- Ready In:
- 1hr
- Ingredients:
- 6
- Yields:
-
7 half pints
ingredients
- 5 pints blackberries, washed & picked over
- 1⁄4 cup fresh lemon juice
- 6 cups sugar
- 2 1⁄2 teaspoons calcium water (comes with pomona's pectin)
- 2 1⁄2 teaspoons pomona's universal pectin
- 1⁄2 cup good port wine
directions
- Put the blackberries in a blender and blend until they are pureed. You may need to do this in two batches depending on the size of your blender.
- Strain the blackberry puree through a mesh strainer to remove the seeds - stir and press on the puree while it is in the strainer, you want to get as much puree as you can.
-
Directions for making with Pomona's Pectin:
- Measure out 5 cups of the seedless blackberry puree into a preserving pan.
- Add the lemon juice and the calcium water and bring to a boil.
- Mix the 2 and 1/2 teaspoons of Pomona's Pectin into 2 cups of the sugar. Add to the boiling fruit mixture and stir well for 2 minutes, keeping the fruit at a low boil.
- Add the remaining 4 cups of sugar and the port and stir well until the sugar is dissolved. Return to the boil and remove from the heat.
- Place into prepared jars,leaving 1/4 inch headspace and process in a boiling water bath for 10 minutes.
-
Directions for making with regular pectin:
- Measure out 5 cups of the seedless blackberry puree into a preserving pan.
- Add the lemon juice and the pectin and stir to combine well.
- bring to a boil over high heat, stirring all the while.
- Add the sugar to the fruit mixture (REMEMBER - you will need a total of 7 cups of sugar if you are making this with regular pectin! Otherwise it may not set) and stir well. Return to a hard boil, stirring constantly.
- Add the port and continue boiling & stirring for 1 minute.
- Remove from the heat and place into prepared jars,leaving 1/4 inch headspace and process in a boiling water bath for 10 minutes.
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RECIPE SUBMITTED BY
<p>I'm originally from Atlanta, GA, but I now live in Brooklyn, NY with my husband, cat, and dog. I'm a film and video editor, but cooking is my main hobby - if you can call something you do multiple times a day a hobby. <br />I enjoy all types of food, from molecular gastronomy to 70's suburban Mom type stuff. While I like to make recipes from cookbooks by true chefs, I don't turn my nose up at Campbell's Cream of Mushroom - I'm not a food snob. <br /> I love foods from all nations/cultures, and I am fortunate enough to live in NYC so I can go to restaurants which serve food from pretty much anywhere on the globe. Because of this most of my recipes tend to be in the Western European/American food tradition - I find it easier to pay the experts for more complicated delicacies such as Dosai, Pho & Injera. I really enjoy having so many great food resources available to me here in NYC. One of my favorite stores is Kalustyan's http://www.kalustyans.com/ <br />they have every spice, bean, & grain in the world. If there's something you can't find, look on their website. I bet they'll have it and they can ship it to you! <br />Many of my recipes are Southern, because that's the food I grew up on. I hope the recipes I have posted here will be useful to folks out in the 'zaar universe! <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/smPACp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PACfall08partic.jpg border=0 alt=Photobucket /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg border=0 alt=Photobucket /> <br /><img src=http://i38.photobucket.com/albums/e110/flower753/Food/my3chefsnov2008.jpg alt= /></p>