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23.8.10

Blackberry Jam

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.
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13 comments:

  1. Kathy WalkerAugust 23, 2010 at 8:05 AM

    I haven't made jam in a long time. I think it would be a great idea to follow your lead!

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  2. scrambledhenfruitAugust 23, 2010 at 9:55 AM

    I do love berry jams- Yours is beautiful!

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  3. pamAugust 23, 2010 at 10:05 AM

    I haven't made jam in ages. I use it all the time in yogurt, so I really need to make my own.

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  4. Angie@Echoes of LaughterAugust 23, 2010 at 10:52 AM

    It looks yummy! I love blackberry jam and I make a batch or 2 every summer! Angie xo

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  5. MarjieAugust 23, 2010 at 11:56 AM

    The close up photo is so intriguing! Preserving them for later use is brilliant. It is sad that our fruit season is so short.

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  6. Mags @ the Other Side of 50August 23, 2010 at 1:41 PM

    LOVE the bubbling of the jam... great photo!

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  7. tasteofbeirutAugust 23, 2010 at 1:51 PM

    I 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!

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  8. Kitchen ButterflyAugust 23, 2010 at 2:27 PM

    I love blackberry jam - though my attempts to make some a few weeks ago was 'seeded'! Are yours a seedless variety? Happy jamming

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  9. MemóriaAugust 23, 2010 at 3:01 PM

    This jam looks AMAZING, Sarah!! I love making homemade jam, especially without the use of artificial pectin.

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  10. Deana SidneyAugust 23, 2010 at 3:24 PM

    I 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.

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  11. SarahAugust 23, 2010 at 3:40 PM

    Kate> I like to make some every summer.

    henfruit> 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.

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  12. Valerie Harrison (bellini)August 24, 2010 at 3:54 AM

    I have some blackberies sitting in the fridge, sadly not enough to make jam...maybe next time.

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  13. ArlinJuly 20, 2016 at 7:20 PM

    Is it possible to use less sugar? The haskaps are bountiful and sweet this summer.

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