Blackberry Jam With Port

READY IN: 1hr
UNITS: US

INGREDIENTS

Nutrition
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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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