Monday, June 18, 2012

'Tis the Season for Canning - Blackberry Jam

The one drawback of living in Colorado is around here there are not a lot of local farms. There are some but not nearly like back East. Because of that, I am forced to buy un-local ingredients to make jam. Take for instance the blackberries I bought this weekend. They are from CA. Not local. You take what you can get. Especially if it's at a good price!

Blackberry Jam (No pectin)

2 cups crushed blackberries (or raspberries)
2 cups sugar
2 teaspoons lemon juice

In a small pan cook blackberries, sugar and lemon juice on high heat for 5 minutes and reduce to medium heat and cook an additional 15 minutes. Skim the foam off the top. Remove from heat and fill sterilized jars, leaving 1/4 inch head space. Process for 10 minutes. (Add 1 additional minute of water bath time for every 1000 feet above seal level.) The jam will thicken as it cools.

*To make seedless jam, strain the berries in a medium mesh sieve before cooking.

Recipe from

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