I may be in a blackberry rut. I get in ruts often, it’s what I do. Hair style ruts. Oh, I’m all over that messy-bun business. Ruts with songs. Replay, replay, replay. Ruts don’t always have to be a bad thing. Especially when it’s a juicy, summer berry, kind of rut. I’m all over that.
Jam is so satisfying to make. I love seeing all the jars of bright berries lined up on my counter.
I preserved my jam this time because I wasn’t planning on using it right away. Preserving can be extremely intimidating at first but once you get a feel for it, it’s really a breeze. Marisa McClellan, author of a new favorite cookbook of mine, has all the tips you need for a stress-free canning process on her website.
Jam on toast. Jam on bread. Jam with peanut butter. Jam on a spoon.
Yes, this is a very good rut to be in.
makes about 6, 6oz jars
- 20 oz fresh blackberries, about one quart
- 3 cups granulated sugar
- 2 tablespoons freshly-squeezed lemon juice
- 1 teaspoon lemon zest
- 0.87 ounces dry pectin (1/2 package)
- 1/2 cup water
Place blackberries in a heavy saucepan over medium-low heat. Sprinkle with pectin and add water, lemon juice and zest. When liquid begins to cover the bottom of the pan increase heat to high and bring to a boil. Once the jam has reached a boil reduce heat slightly. Mash the blueberry mixture several times during cooking, then mash in sugar and boil for 1 minute. Allow the jam to cool before filling jars and refrigerating.
Jam with last for about 2 weeks in the refrigerator. If you would prefer a longer shelf life jam can be preserved.
For instructions on canning and preserving safety you can visit -