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.

Blueberry Jam

I took a trip down to Adams Berry Farm a few weeks ago, and the blueberries were in full swing. Jam time! This is another easy jam recipe. Again, no pectin, but this time I got a nice set - it isn't runny at all. The recipe is from the Joy of Cooking (Rombauer et al).

Start with 2 lb fresh blueberries. Wash them, drain them and put them into a large pot. Crush some of the berries roughly. Heat the pan until the berries simmer, and then continue to simmer until they just soften (this will not take very long).

Add 5 cups of sugar. Bring to a boil and continue to boil hard, stirring occasionally, until the mixture reaches the gelling point (221 F at sea level). When this happens, remove from the heat, skim off any foam and fill 5 sterilized half-pint canning jars, leaving 1/4 inch of headspace at the top of the jar. Close lids (also sterilized) tightly. Process in a boiling water bath for 10 minutes, and check to see that they sealed correctly.

Note 1 - Make sure that you know what you are doing before attempting canning, as mistakes could lead to serious contamination and potentially death. If you need instructions, consult the USDA Complete Guide to Home Canning.

Note 2 - Metric Info: 2 lb = 900g; 5 cups = 1.2 l; 221 F = 105 C.

Strawberry Jam

I had never made jam before, but I just started getting into canning this year, and strawberry season was coming to an end, so I decided to get started.

There are many different recipes for jam making. This one does not involve the use of prepared pectin. The resulting jam was not fully set, but was thick enough to spread well without running much (at fridge temperature, which is where I am storing it). The recipe is from 'Jam It, Pickle It, Cure It' by Karen Solomon.

Take 1.5 lb of strawberries. Wash them in cold water. Allow them to dry, then remove the green tops and cut into slices or chunks (however you would like them to be in the finished jam). Place in a large bowl. Add 2 lb sugar. Juice 2 lemons, saving the seeds and hulls. The seeds should be wrapped up in a cheesecloth bag and tied. Add the juice to the strawberries. Mix everything together gently and let it sit for at least 4 hours. You can put it in the fridge and leave it there for a while if you like - mine sat for at least 2 days.

Once the strawberries have macerated (which is what mixing them with the sugar and letting them sit is called), transfer the entire contents of the bowl into your largest pot (preferably a stockpot). Add the lemon hulls and bagged seeds. Bring to a boil. Boil for a few minutes and then reduce the heat to a simmer, and continue to simmer until the temperature of the liquid reaches 221 F. This will take a little while - maybe 30 minutes. It will produce foam as it boils - you can remove and discard it. You should also remove the bag of seeds and the hulls at the end.

Once the jam reaches the target temperature (the gelling point), ladle it carefully (it is hot) through a funnel into sterilized jars. It should fill about five half-pint jars. It will keep in the refrigerator for about 4 months. If you want it to last longer, you can process it in a boiling water canner for 10 minutes. Let the jars sit for a few hours (I leave them overnight) and check that they are sealed. If so, the jam should keep for a year.

Note 1 - If you are going to can the jam and have not already done so, you should read the USDA guide to home canning. There are considerable risks to doing it the wrong way, so this guide is highly recommended.

Note 2 - The finished jam was a little lemony. You could reduce the amount of lemon juice used slightly if you wish, but the hulls and seeds should not be omitted as they are a source of natural pectin.

Note 3 - 221 F is the gelling temperature for jam at sea level. If you are not at sea level, the gelling point will be different (it is lower at higher altitudes).

Note 4 - 1.5 lb = 680g; 2 lb = 910g; 221 F = 105 C.