Blackberry Jam

I was the fortunate recipient of a pile of organic blackberries from a generous co-worker. I had been wanting to make blackberry jam for a little while. I used to pick wild blackberries as a child with my mother, so eating them brings back good memories.

This recipe is based on one in the Joy of Cooking, currently my jam bible. It makes five half pints.

Wash 2 lb blackberries and put in a stockpot with 1 large Granny Smith apple, peeled, cored and grated, 1 tbsp lemon juice, a 1 inch piece of fresh ginger, peeled and grated, and 3 cups (1.5 lb) sugar. Bring to a boil over high heat, stirring regularly, until the mixture reaches the gelling point (221 F at sea level). Switch off the heat, skim off any excess of scum, and ladle through a funnel into 5 sterilized half pint jars, leaving 1/4 inch of headspace between the jam and the lid (lids and bands should also be sterilized).

If you do not want to can the jam, cover, tighten, allow to cool and refrigerate for up to 4 months.

If you do want to can the jam, cover, tighten and process in a boiling water bath for 10 minutes (at sea level). Allow to cool, check seals and store (if not sealed, tighten and process again, and if still not sealed afterwards, allow to cool, store in the refrigerator and eat straight away).

If canning, consult the USDA Complete Guide to Home Canning for important safety information.

Note - Metric Info: 2 lb = 900 g; 1 inch = 2.5 cm; 3 cups = 710 ml; 1.5 lb = 680 g; 221 F = 105 C; 1/4 inch = 6 mm.