Summer fruits last for such a short time up here, in the North. I am not much of a fan of blackberries but felt compelled to buy some B.C. blackberries. I will never eat them 'out of hand' so thought I would make a jam or sauce so I can use them in recipes this fall and winter.Blackberry Jam
2 cups washed blackberries
2 cups sugar
2 teaspoons lemon juice
Boil all together until the mixture thickens. Ladle in jars and refrigerate. You could also process in a hot water bath.
I haven't made jam in a long time. I think it would be a great idea to follow your lead!
ReplyDeleteI do love berry jams- Yours is beautiful!
ReplyDeleteI haven't made jam in ages. I use it all the time in yogurt, so I really need to make my own.
ReplyDeleteIt looks yummy! I love blackberry jam and I make a batch or 2 every summer! Angie xo
ReplyDeleteThe close up photo is so intriguing! Preserving them for later use is brilliant. It is sad that our fruit season is so short.
ReplyDeleteLOVE the bubbling of the jam... great photo!
ReplyDeleteI love berry jams, especially the ones that have just sugar and a dash of lemon; I would make this as soon as our blackberries (mulberries) ripen!
ReplyDeleteI love blackberry jam - though my attempts to make some a few weeks ago was 'seeded'! Are yours a seedless variety? Happy jamming
ReplyDeleteThis jam looks AMAZING, Sarah!! I love making homemade jam, especially without the use of artificial pectin.
ReplyDeleteI was planning to go out and get new jars tomorrow... your jam is the best.. they are so pricey here, a pot of jam would be a fortune!!! Lucky you.
ReplyDeleteKate> I like to make some every summer.
ReplyDeletehenfruit> thank you :)
Pam> I use it in yogurt, too. Probably moreso than any other way.
Angie> thx for stopping in!
Marjie> thx!
Sophie> wow! Belgium. How did you find me?
Mags> thx!
Joumana> yum, mulberries, so exotic.
Butterfly> these had seeds! They seemed to be tender seeds so not a bother.
Memoria> less pectin, less sugar, better flavour. I agree.
Deana> good jam is expensive. I like to make a bit every summer.
I have some blackberies sitting in the fridge, sadly not enough to make jam...maybe next time.
ReplyDeleteIs it possible to use less sugar? The haskaps are bountiful and sweet this summer.
ReplyDelete