SO NOM NOM

Updated: Sep 26, 2020

I started making blackberry jam when we noticed our entire back fence was lined in fresh blackberries every year! This jam tastes great on biscuits, PB & J, crackers, and toast! #makingjam #sonomnom4u #vegetarian

1-1/3 cup blackberries, strawberries, peaches, cranberries, raspberries or blueberries

3 tsp lemon juice (only use with blueberries, peaches and cherries)

1-1/2 TBSP Pectin

1-2/3 cup granulated sugar

Choose the fruit and prepare the chosen fruit per the instructions below:

Strawberries: Hull and smash with a potato masher or in a stand alone mixer

Peaches: peel, pit, and chop

Raspberries, Blackberries & Blueberries: toss in a stand alone mizer with athe paddle attachment or smash using a potato masher. Strain to keep any seeds from gettin in the jam (blackberries)

Cherries: Remove the pit and stem and chop

Fill a large pot 1/2 full with water and bring to a boil.

In a medium saucepan, add fruit (add lemon juice now if using blueberries, peaches or cherries). Add pectin and stir to mix. BRING mixture to a thick boil. Add sugar and stir until completely dissolved. keep boiling for an entire minute, stirring regularly. Remove from heat. If foam occurs, skim it off with a large spoon.

Pour jam into sterilized jars, place theri lids on tight but not too tight, and place jars into the pot of boiling water. Boil for about 10 minutes. Remove from boiling water with canning tongs or a very thick potholder (don’t get it wet–it will burn!) Set on counter to cool for many hours. You will hear lid pop and that ensures freshness.

Jam will last 6 months without opening and 3 months opened in fridge.