Blackberry Jam
Preserved cooking illustration

Blackberry Jam

Blackberry Jam

Blackberry Jam

by Rachel Saunders of The Blue Chair Jam Cookbook

(makes about five 8-oz jars)

INGREDIENTS

3.5 lbs fresh blackberries

3 oz strained freshly squeezed lemon juice

1 ¾ lbs cane sugar

Combine berries, sugar and lemon juice in a bowl and toss thoroughly. Transfer the mixture to a wide- bottomed pot like a Dutch oven or jam pan. Heat slowly, gently stirring, until the sugar dissolves and the berries begin releasing their juice. Turn the heat up high and cook, stirring frequently.

Test for doneness using the Freezer Test about 15-20 minutes from the time it reaches a rolling boil. Once a “set” is achieved, turn off the heat and do not stir. Skim any foam from the surface. Pour the jam into sterilized jars and process by water bath canning, oven canning, or refrigerate.

Please use these recipes and information as guidance for your home fermenting endeavors. This is not medical advice nor should it replace the advice of a health care professional. Fermented foods often have a sour but clean aroma and flavor. Never consume anything that smells or tastes unpleasant. Preserved does not take responsibility for your own success and/or failures in fermentation. We have made our best effort to share up-to-date and safe techniques. However, the risks of cooking and fermenting are inherent. You are responsible for the results of your efforts and the safety of your own food in your particular location and kitchen. Thank you for your interest in preserving a closer connection to your food.