Black and Blue Jam


So the first recipe I will post is for my black and blue jam.  This is blackberry and blueberry combined to make a intensely fresh and flavorful jam.  One of my personal faves.

So the origin of the black and blue jam: I had blueberries and blackberries, but not enough to make and can just one fruit or the other and I decided to combine them to make something different.  The result is so amazingly intense that I was surprised.  I thought one might drown out the other…having a more dominant flavor, but really they came out perfectly balanced, in my opinion.

So, without further ado…The Recipe!

4c. Fresh Blueberries

2c. Fresh Blackberries

5c. Sugar

3 Tbsp. Low Sugar Pectin or 6 Tbsp Regular Pectin (I use ball pectin)

2 Tbsp lemon juice

——First, place a small plate in the freezer.  You’ll understand later.  Also, if you are canning this for storing in the pantry, get those jars/lids/rings cookin.

~Place berries in large saucepan and begin heating as you mash them.  I use a potato masher.  As seen in pic above.  I squish them as much as possible, but there will still be larger fruit bits.  No need to worry, its supposed to be that way.

Once mashed to your liking, add pectin mixed into 1/2 c. of the sugar. When dissolved, bring to a boil and add remaining sugar and lemon juice.  Bring back to a rolling boil and stir, stir, stir to dissolve that sugar.  Remove from heat 1. When the liquid visibly thickens, 2. When the bubbles can no longer be calmed by stirring and 3. The jam sets/gels on that cold plate from the freezer.  (Get that plate out of the freezer and place a spoonful of the hot jam onto it.  Let it set a few minutes.  If it sets and you see gel rather than liquid, its done.)

Now, for the canning part.

Get those sterilized jars of yours set out on a towel on the counter.  Place a funnel in a jar and fill jar with jam up to 1/4″ from the top.  Wipe rim of jar with clean, wet cloth to remove any drips and place lid and ring on, fingertip tight.

Place jars in canner( water bath) making sure the jars are submerged completely, with at least 1″ of water above the tops.  Cover with lid.

Boil 10 minutes.  (Start the time when the water comes up to a boil)

Remove to draft free place, where they won’t be disturbed, making sure to leave a few inches of space between them.  Let set for 24 hours.  If after that time any jar has not sealed, move it to the refrigerator for immediate use.  Check all jars by pressing down slightly on the center of the lid.  If they pop up and down, the jar is not sealed.  The lid should not move and will look concave in the middle if sealed properly.

Makes 7  -1/2pint jars

Happy Canning!



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