Earlier this summer, when I went blueberry picking with Penelope and a friend of mine and her kids, I also picked up some blackberries. In years past, we have eaten blackberries fresh and made pies, but this year I wanted to try making jam.
I have made blueberry jam before with pectin but wanted to do something a little easier. First, we sorted and washed all the berries. My little helper loved this part.
Then I got them on the stove top in a big stainless steel pot. You don’t need to add water, just the juice of two lemons.
Turn the heat up to medium high and watch them as they cook down.
Once the fruit has cooked down (this picture is at about the halfway mark), add rapudura (organic whole cane sugar). In theory, you do equal parts sugar to fruit. So if you have 5 pounds of fruit, do 5 pounds of sugar. I did a less trying to get away with less sugar, but then the jam turned out runnier than I would have liked (the sugar helps it congeal).
My little helper having a dance break before getting ready to pour the jam into jars.
This is refrigerator or freezer jam so no need to boil and deal with that hot mess. Just seal them up and put them in the fridge. They will last in the fridge unopened at least 3 months, and in the freezer at least 6 months.
I use small mason jars, the same size I use for Penelope’s smoothies. I think next time I will buy smaller jam jars like these, because I don’t eat a lot of jam and its hard to make through one jar before it goes bad. Since I will not be able to eat all this jam myself within a 3 to 6 month period, I am gonna give a few away to friends.
And since this jam is a little runny, I experimented and put it over homemade vanilla ice cream and it was amazing! This would be really great over homemade pancakes too!