Today, the boys and I went blueberry and blackberry picking....my 2 favorite berries! Blackberries especially remind me of spending the week my grandparents. My grandparent's entire backyard was one huge garden. I remember rows of tomatoes and beans, a few blueberry bushes on the side, a grape vine up close to the house, and in the very back of their garden was a long vine of blackberry bushes. I can remember my papa and grandma giving me these colored tin bowls to fill with blackberries. Personally, I like them plain. With every bite I am filled with happy memories of my grandparents and my weeks at their house.
Ok...for the recipe. I looked at a lot of recipes but found that most had at least 5 cups of sugar and I just think that is too much. Blackberries are meant to be tart! I cut my recipe back to 3 cups of sugar but may even cut it back some more next time.
Ingredients:
~3 cups crushed blackberries
~3 cups sugar
~1 package of pectin (1.75oz)
~1 lemon peel
~3/4 water
Directions:
~Crush blackberries with a potato masher. (I read on a lot of recipes to use a food mill but I don't have one and I really don't mine the seeds)
~Use a vegetable peeler to take the rind off of one lemon. Add the peel to the blackberry mixture with the 3 cups of sugar and stir. Let it sit at room temperature for about 10-15 minutes.
~Add pectin to 3/4 cups water and bring to a boil. Let boil for 1 minute. Stirring constantly as you bring to a boil and boil....don't let it burn.
~Add boiling water to the blackberry mixture and stir. Make sure the sugar gets dissolved.
~Place in your freezer safe container and store in your freezer for up to a year. Or store in your refrigerator for about a month.
Serving Suggestion:
~I put the jam in between layers of a lemon cake
~One of my favorite ways to make this Overnight Oatmeal is with this jam. Check out this website for the recipe and add the jam in place of any other fruit and sweetner: http://www.theyummylife.com/Refrigerator_Oatmeal
Enjoy Friends!
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