Recipe by Dib's
A good, basic jam recipe.
Top Review by CAFrogley
Like some of the other reviewers, I have been trying to find non pectin recipes so I can avoid preservatives. This recipe has the correct proportion of sugar to berries (2 c. sugar to 3 c. crushed berries) if they are organic (look for wild berries at a farmer's market - they will have no pesticides and tend to be a little sweeter so you can use this proportion of sugar - many of the other recipes I have seen use 1 to 1 ratio of sugar to berries, which I am trying to avoid). Some other tips: once you bring the jam to a boil, it needs to boil rapidly with you stirring it so it doesn't scorch. It also needs to reach 8 degrees over the boiling point in your area to reach jelly stage (so, typically, 220 degrees). There are visual jelly stage tests if you don't have a thermometer - put a small plate in the freezer -- you can drop some of the hot boiling jam on the plate and tell when it is ready because it will instantly become thick like jam on the plate and not run (and then you can taste it - yummm!). You can also use a cool metal spoon to test it - when ready the jam will fall off the spoon in a sheet, instead of in drops. My batches typically take about 45 to 60 minutes to reach jelly stage (depending on the humidity), and I use a pan with a heavy, thick bottom and tall sides so it doesn't splatter (so takes a little longer). I also add fresh juice of one lemon after it has reached jelly stage and boil one more minute -- I think it brightens the flavor. This time, I also added 3 finely chopped fresh organic jalapenos, seeds and membranes removed. For the reviewer who asked about making it seedless, crush the berries then push the crush through a sieve. Thanks for the recipe!
Directions See How It's Made
- Clean, de-stem and crush blackberries.
- In a large stainless steal or enamel pot combine crushed berries and sugar.
- bring to a boil, stirring often until sugar is dissolved.
- Cook to jell point, stirring often.
- Remove from heat, skim off foam and ladle into clean hot jars.
- Leave 1/4 inch head space.
- Process in a boiling water bath for 10 minutes at altitudes up to 1000 feet.