I have quite a few cookbooks but no "blackberry preserves" or "blackberry jam" recipes. I found "canned blackberries" and "blackberry cobbler", but wanted plain old blackberry jam. Is that the same as canned blackberries? Not so sure. So I turned to the internet. The first recipe to pop up on the list was from Paula Dean. She's been in the news a lot lately (until all this recent unpleasantness in Florida), so why not give her a recipe a try? I don't discriminate when it comes to recipes and, truth be told, her recipe was the simplest one I could find. Four ingredients. Simple is good.
I started with just a little over 6 cups of berries that Randy picked the day before. (I know! A man picking berries?? Almost as hot as a man ironing clothes.) The recipe called for 5 cups, but I figured the extra cup wouldn't hurt. More berries, more better!
I boiled the jars and the rings...(the lids were in a separate pan)...
Mixed the berries, sugar, lemon juice and pectin...
Filled the jars and put them a water bath...
Every single one of them popped!
So the extra cup or so of berries might have prevented the jam from setting, but it still tastes great--if I do say so myself. I'll put this batch up against the preserves at the Loveless Motel and Cafe any day!
The whole process took just a little over an hour (not counting the picking). There's something satisfying about "putting up" canned goods. Just give me a sheep and a berry patch. If there's ever a natural disaster I'll keep my family in sweaters and preserves.
sounds yummy!!
ReplyDeleteMakes me want to try canning. And blackberry picking. And raising sheep. And...
ReplyDeleteOh, the things we could do if we didn't have to keep a roof over our heads and food on the table!