Heres a great recipe for Organic Black Berry Jam without using Pectin. Blackberry Jam Prep Time: 20 minutes Cook Time: 20 minutes Yield: about (3) 8-ounce jars Blackberry Jam Dont be Afraid of Canning! A Few Simple Steps will have you Enjoying Homemade Fruit Preserves, No Pectin or Special Equipment Needed. Ingredients For the Jam: 2 1/2 pounds fresh blackberries 1 1/2 cup granulated sugar juice of half a lime (or lemon) Additional Equipment: (3) 8-ounce jelly jars with fresh lids Instructions Rinse the berries in cool water, and toss in sugar. Allow to macerate, refrigerated, overnight. In a large saute pan, warm the berries over medium heat, until softened. Press the mixture through a fine mesh sieve or food mill, to remove the seeds. Submerge the jars in a large pot of boiling water, for 10 minutes. Keep warm. Place the puree back in the saute pan, and heat, over medium heat, until thickened. Place the lids into simmering water to soften the seal. Taste the jam, and adjust seasoning, if needed. When it has reached the desired consistency, spoon it into the hot jars. Wipe the edge of each jar with a clean cloth, and place the lid on. Screw on the rings and submerge in boiling water for 10 minutes. Remove with tongs, and allow to cool. Notes Any leftover jam (that does not fill a jar within 1/4 of the rim) can be kept, refrigerated, for 2-3 weeks. Jam that has been properly processed (the button on the lid should not pop up and down) can keep in a cupboard for several months. bakingamoment/how-to-make-seedless-blackberry-jam-no-pectin/ A very handy chart, for your reference: pubs.ext.vt.edu/348/348-594/348-594.html
Posted on: Tue, 19 Aug 2014 01:51:13 +0000
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