Five years ago we drove south to Alabama and were given wonderful blackberry plant shoots from our friends Linda and Jim. Now those plants are providing a large amount of very large, tasty blackberries. Last summer I froze several bags of berries and now on this cold January day it was the perfect time to make jam! It only took about an hour, a little sugar, a box of Sure Jell (apple pectin) and 7 pint jars with lids.
Here is a run down:
5 cups crushed blackberries
2-½ cups sugar
One box Sure-Jell Fruit Pectin
½ tsp. butter or margarine
1. Fill canner, or extra-large pot, with water, bring to boil and let simmer.
2. Wash jars and screw bands in hot, soapy water, rinse with warm water. Pour boiling water over flat lids in saucepan, let stand in hot water until ready to use. Drain well before using.
3. Prepare fruit: For blackberries – crush 1 cup at a time, using a potato masher or food processor. Do not puree, use the pulse button, as jam should have bits of fruit. You will need exactly 5 cups of crushed fruit and place into a 6 to 8 quart saucepan.
4. Mix ¼ cup sugar with 1 box of Sure-Jell.
5. Stir pectin-sugar mixture into the fruit. Add ½ tsp. butter or margarine to reduce foaming.
6. Bring mixture to a full rolling boil. This is a boil that doesn’t stop bubbling when stirred.
7. When at a full rolling boil, stir in remaining 2 1/4 cups sugar - quickly. Return to full rolling boil and boil exactly one minute, stirring constantly. Beware – this is the moment when some of this delicious boiling syrupy jam
popped up out of the pan and onto my hand. Ouch.8. Remove from heat, skim off any foam. I didn’t have any foam because I added the ½ tsp. butter, but you may have a little bit.
9. Ladle quickly into prepared jars, filling to within 1/8 inch of the top. Wipe jar rims and threads. Cover with two-piece lids. Screw bands on tightly. Place jars on elevated rack in a canner (or large pot). Water must cover jars by 1 to 2 inches. Add boiling water if needed. Cover; bring water to gentle boil.
10. Process jam for 10 minutes. 
11. Remove jars and place upright on a towel or cooling rack.
At this point you have three significant events yet to happen:
• As the jars cool each lid that seals will make a “pop” sound. It is lots of fun to listen for the popping of each one of the jars.
• Let stand at room temperature 24 hours
The next significant moment is when you open up a jar and see that it is in fact “jelled” and the consistency of a good jam.
• And lastly, when you spread that delicious homemade jam on your favorite biscuits, bread, pancakes, or peanut butter!
Store unopened jams in a cool, dry, dark place for up to 1 year.
Refrigerate opened jars. If a jar doesn't seal, the jam is still good, just store in the refrigerate.
If this all works out, tomorrow’s blog will include homemade biscuits topped with our newly made jam!
Today's Scripture:
Jeremiah 29:11 (New International Version)
11 For I know the plans I have for you," declares the LORD, "plans to prosper you and not to harm you, plans to give you hope and a future.
