BLACKBERRY JAM
In the summer, my family would go pick tons of blackberries and use them in our cooking.
Provided by hulagirl
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 1h30m
Yield 16
Number Of Ingredients 6
Steps:
- Mash blackberries in a saucepan with a potato masher. Stir in sugar until juices form; place about 1 tablespoon blackberry juice in a small bowl and stir in cornstarch. Pour cornstarch mixture into saucepan.
- Bring berries to a boil, stirring often, until jam is thickened, about 15 minutes. Stir in cinnamon and allspice. Remove from heat and allow to cool. Transfer jam to a bowl, cover, and refrigerate until chilled. Stir in lemon juice.
Nutrition Facts : Calories 67.9 calories, Carbohydrate 16.9 g, Fat 0.2 g, Fiber 1.8 g, Protein 0.5 g, Sodium 0.5 mg, Sugar 14.2 g
BLACKBERRY-BAY LEAF JAM
Adding a bay leaf to this blackberry jam brings about a very subtle flavor change. Don't be surprised when the spoonfuls get bigger as they are scooped out of jars and onto toast.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 4 cups
Number Of Ingredients 6
Steps:
- Place a few small plates in the freezer. Stir together berries, sugar, lemon zest and juice, salt, and bay leaves in a large, heavy stockpot. Bring to a boil, stirring to dissolve sugar and mashing lightly with a potato masher. Skim foam from surface. Cook, stirring more frequently as jam thickens, until it is the consistency of very loose jelly, 10 to 11 minutes. Remove pot from heat.
- Press about half of the jam through a medium sieve; discard seeds. Return strained jam to pot, and stir until combined. Return to a boil.
- Remove a plate from freezer, and drop a spoonful of jam on it. Return to freezer for 1 to 2 minutes, then gently nudge edge of jam with a finger. If jam is ready, it should hold its shape. If jam is too thin and spreads out, return to a boil, testing every minute, until done. Remove bay leaves, and discard. Spoon hot jam into hot sterilized jars, and cover immediately with sterilized lids.
SMALL BATCH BLACKBERRY JAM
I had picked a small bowl full of blackberries and wanted to make jam with them. This only makes 1 pint and uses 3 cups of berries. Remember jam is softer than jelly. From Linda Ziedrich's The Joy of Jams, Jellies and other Sweet Preserves.
Provided by mary winecoff
Categories Berries
Time 20m
Yield 1 pint
Number Of Ingredients 2
Steps:
- In a non-reactive pan, mash the blackberries with a potato masher. Add the sugar and heat the contents over medium heat, stirring gently, until the sugar is dissolved. Raise the heat to medium-high and boil the mixture until a drop mounds in a chilled dish (this took around 10 minutes for me).
- Pour the jam into a jar and cap the jar tightly. Store in refrigerator. This jam should keep for several weeks.
BLUEBERRY JAM
This traditional blueberry jam recipe would be just as delicious atop our Simple Crepes, as spread over a crisp piece of toast.
Provided by Martha Stewart
Categories Food & Cooking Kid-Friendly Recipes
Yield MAKES ABOUT 3 CUPS
Number Of Ingredients 2
Steps:
- Preheat oven to 250 degrees. Put a plate in the freezer. With a potato masher or spoon, crush 1 cup berries in a medium heavy-bottom nonreactive saucepan.
- Add remaining 3 cups berries and 1/2 cup water; bring to a simmer over medium heat. Cook, stirring occasionally with a wooden spoon to break up berries, until berries are soft, about 6 minutes.
- Meanwhile, spread sugar out on a rimmed baking sheet. Heat in oven until warm, about 5 minutes.
- Slowly stir sugar into saucepan; return mixture to a simmer, stirring constantly. Reduce heat to medium-low; cook at a slow boil until thickened, 45 minutes to 1 hour. To test for doneness, drop a small amount of jam onto the chilled plate; it should wrinkle when pressed with your finger.
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