Jamming!!

The other day the blackberries at the supermarket were on sale but sadly they aren’t a big hit with my family. They can be sour and not as mouth melting as raspberries. However I wasn’t going to let the great price of 1 dollar per box to go away.  I thought of making fruit salad, or blending them in a juice drink, but while I was strolling around the supermarket aisles I had the great idea to make a jam.  A good quality jar of jam or fruit preserve can be expensive, for example Sarabeth’s jams, this delicious New York brand sold in gourmet specialty stores such William and Sonoma costs around 11 dollars for a 18 oz jar. There is also the French brand Gran Mere which is more affordable but still more expensive than the mainstream brands, although is highly recommendable to pay the difference because of the great consistency and flavor.  Jams are great because they are very versatil,  you can use them on toast in the mornings, mix them with yogurth or oatmeal, or eat them over ice cream as a topping, or simply enjoy them from the jar with a spoon. I found them very easy to make and store.  This recipe came out too yummy that I can’t wait for the supermarket to have another fruit special to make morejars  and give them as Christmas presents.

Blackberry Jam

1.5 pounds of Blackberries

3 cups of sugar

1 envelope on 1.75 oz of Pectin

Clean Jars

 

1.5 pounds of Blackberries 

Instructions

In a big bowl, mix blackberries with the pectin. Sprinkle the contents of an envelope all over the fruit. Then using a masher or your own hands squash the fruit, don't puree it, a good jam has pieces of fruit in the mix.

When the mix look like the picture above, pour it on a pot and over low heat, when it starts to boil (10 to 12 minutes after) add the 3 cups of sugar.  Using a wooden spoon incorporate the sugar and the mix.  After that you have to resist the temptation to stir the ingredients. Rise the heat to medium and let the jam boil until sugar is dissolved, around 12 to 15 more minutes.  You will notice the smell of the jam around the kitchen and how the mix turns out shinnier.  If you want you can use a termomether and remove from the stove when it gets to 220 F. Otherwise you will see the consistency of the jam appear. 

 Have the jars ready, it yields up to 3 16oz jars.  The quality and taste  you will get of this jam will have no comparison to any other.  Trust me!!