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Simple Blackberry Jam

  Hi All! So, I was at my farmer’s market the other day and bought a palette of blackberries. One or two baskets should’ve been enough, but they were so big, sweet, and fresh that day I couldn’t help myself and against my better judgment I bought an entire palette. After devouring a basket on my drive home, passing some out to eager neighbors (sharing is caring), and freezing a few baskets I decided I didn’t need any old plan for the rest, because I had a JAM PLAN (totally nerdy and kind of obscure “Friends” reference). Really though, I decided to make jam, something I’d been meaning to do all summer and just hadn’t gotten around to do. I was stoked!! But before I tell you all about the jam, can I tell you a little something? Powdered gelatin sort of give me the heeby-jeebies. I prefer sheet gelatin. In my mind, powdered gelatin has a funky smell. Am  alone on this? Also, I find that I always get a better consistency when I use sheet gelatin. Again, totally a preference thing. Powdered gelatin works just fine in this recipe, but if you can get your hands on some sheet gelatin (specialty cake/bake shops have them or you can order them online) use that instead, you won’t regret it! I made a basic blackberry jam which I like a little less sweet, so if you want to add more sugar, little by little, by all means please do. Also, if you want an added kick feel free to drop a stick of cinnamon to the mix or a few whole star anise and let the flavors infuse. So Good!
xx Jenny

 

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Simple Blackberry Jam

5 from 1 vote
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RECIPE BY Teri & Jenny
Prep Time: 10 minutes
Cook Time: 35 minutes
Servings: 80

  INGREDIENTS  

  • 5 cups blackberries
  • ½ cup water
  • 1 lemon, zested and juiced
  • 3 ½ to 4 cups sugar
  • 2 sheets gelatin

  INSTRUCTIONS  

  • Mash blackberries, lemon zest and juice, and water in a large pot over medium heat and bring to a simmer.
  • Add sugar, stir and mash the berries again.
  • Simmer for 20 minutes before bringing the mixture to a rolling boil.
  • Meanwhile, soak gelatin sheets in ice water until pliable.
  • When the berries comes to a boil stir gelatin sheets into the mixture and boil for an additional 3-4 minutes before bringing back down to a simmer.
  • Simmer for an additional 5 minutes, remove from heat and allow to cool completely.
  • Pour the jam into a clean canning jars and place in boiling water for about 10 minutes.
  • Remove the cans from heat, dry off and set aside to cool completely.
  • Place in the refrigerator until ready to use.

  NOTES  

  • *Makes 4 to 5 cups
  • * 1 serving = 1 tablespoon
Calories: 38kcal Carbohydrates: 10g Protein: 1g Fat: 1g Saturated Fat: 1g Sodium: 1mg Potassium: 16mg Fiber: 1g Sugar: 9g Vitamin A: 19IU Vitamin C: 3mg Calcium: 3mg Iron: 1mg