I'm trying to use up the things I stored in the freezer last yr. I ran out of time to make all the jams. Before the holidays hit. And so I found two huge bags of blackberries in there plus some smaller ones with the wild berries from my yard. I decided to make some jam. As you can see I stirred some into my morning yogurt and it was delish.
I decided to use a bit of brown sugar. I read you don't
use it unless your canning dessert sauces. I thought that was nonsense
since I use organic sugar. Organic isn't as white because it has some of
the molasses still attached, just not as much as brown sugar. And I
know that it will make a richer flavor. So I only used 1c. to add flavor
but not overwhelm the blackberries. Its excellent. So this is my
version of blackberry jam, low sugar version of course.
Blackberry Brown Sugar Jam Makes 8pts.
3 qts. blackberries
1c. brown sugar
1 c. water
these together in a lg. shallow pot and cook till soft. The berries I
had, I bought last yr and they had no seeds. I did however mix in some
from my yard which had a few seeds. But since it was mostly seedless, I
canned it like it is. You can however, strain out the seeds using a food
mill. So base your fruit measurement on that. I would add a cup or two
more of berries if they are seedy since you will lose some of the bulk.
Juice of 1 lemon
6 tb. of low sugar pectin
the strained pulp back to the pan if you did that. Add the juice of one
lemon and bring it to a boil. Stir in the pectin quickly with a whisk
and bring it to a hard boil for 2 min. A hard boil is one you cannot
2 c.organic sugar
Add the sugar. Stir well and bring back to the boil. Let
it do a hard boil for 3min. Pour into prepared pt. jars and water bath
can for 10 min. Shut off heat and let sit in water for 5 more min.
Remove to a towel on the counter and let cool. Check seals once cool.