Bonus Post– Blackberry-Lemon Jam
A special Friday follow up to 7 Things You Can Preserve this Weekend.
When I started my canning blitz last weekend, I knew that we would be going blackberry picking on Sunday. And, I sincerely hoped it would be a bountiful harvest. It was. We picked enough to make two batches of jam at home and my in-laws also had enough to make a batch.
The Missing Recipe
I didn’t want to make two batches of plain blackberry jam. And, I felt certain that I had see a recipe for Blackberry-Lemon Jam. My visual memory puts it in one of my cookbooks. But, I went through all of my jam and jelly cookbooks and even a few that are all purpose cookbooks. I have no idea where I saw that recipe or got the idea for it, but it wasn’t a cookbook and as it turns out, it wasn’t Pinterest either.
Blackberry-Lemon Jam
Once the idea was in my head, I had to go for it. Using the blackberry jam recipe and a recipe for blueberry-lime jam as my guide, I proceeded.
I crushed berries to get 4 cups of blackberries, zested a lemon, squeezed the juice, added sugar.
Heat to a boil that will not stir down. Add a pouch liquid pectic and a teaspoon (or little less) of butter (to keep the foam down).
Pour into sterilized jars.
Cover with lids and screw bands. Hand tighten. Process in a hot water bath for 10 minutes.
All of the tools in these photos are from the Ball Water Bath Canner Set that I got for Christmas (you can read more about the story here). Before I got this set, I did have the jar lifter, the lid lift or the head space tool. I don’t know how I canned for all those years without them!
Give the Blackberry Lemon Jam a try. Let me know what you think. Oh, and you can totally use cultivated blackberries if you don’t have access to a wild patch.
PS. This post contains affiliate links. When you click the link and make a purchase through the link, we make a little money, this helps to keep The Semiconservative Granola Girl going. Thank you for your support.
| Prep Time | 5 minutes |
| Cook Time | 60 minutes |
| Servings |
pints
|
- 4 cups crushed blackberries
- 7 cups sugar
- 1 lemon juice from
- lemon zest from one lemon
- 1 pouch (3 oz) liquid pectin
- 1/2 teaspoon butter optional
Ingredients
|
|
- Prepare a hot water bath and sterilize jars.
- In a large heavy-bottomed kettle, combine crushed berries, sugar, lemon zest, and lemon juice.
- Over high heat, bring to a boil that cannot be stirred down. Add butter. Boil for 1 minute.
- Add liquid pectin. Return to a boil stirring constantly. Boil for 1 minute.
- Ladle into hot, sterilized jars. Add lids and screw tops.
- Hot water bath process for 10 minutes. Cool on a dish towel.
Leave a Reply