WILD BLACKBERRY JAM
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- 9 c
- fresh picked wild blackberries, washed well and drained well)
- 6 c
- 1 large
- granny smith apple, cored and grated fine.
1Place well drained blackberries in a large stock pot. Add grated apple and the sugar, soft stir to combine. (the apple adds pectin to act as setting agent.) AT THIS POINT HAVE JARS STERLIZED, LIDS AND RINGS WASHED, SET JARS IN A WARM OVEN UNTIL READY TO FILL.)
2Place a large plate in freezer to get real cold and serve as a jam testing agent.
3With all ingredients in large stock pot all to sit at room temperature for several minutes until berries produce juice which helps prevent sticking.
4Place on high heat on top of stove, bring to boil while gently stirring with a wooden spoon to prevent sticking. When rolling boil is reached turn down to medium/ high and continue to watch, stirring frequently but not continously to cause lost heat.
5Get jam up to 220 degrees on cooking thermometer. Scum/ foam will form on the surface, skim it off and discard.
6Continue cooking until jam begins to look jammy around edges of pot instead of watery. DO A JAM TEST: Remove the cold plate from freezer, drop a teaspoon full onto place, wait a moment then press your finger into the center. If the jam holds the print of your finger, it's done.
7Be careful with jam at this point and don't let it burn on bottom. Continue to stir. Take off heat and stir, continue to stir a couple of minutes to distribute berry pieces evenly.
8Use 1/2 and 1 pint size jars. with a canning funnell and a dipper, dip jam into warm jars, place flat and ring on top, tighten and set in draft free area. They should seal in a short time.
9May eat warm jam with a biscuit and fresh butter.
When jars have sealed store in cool, dry area. If one doesn't seal place in refrigerator. After opening any jar later, store unused jam in refrigerator.