We’re lucky enough to live in a house where, in the far back of the property, blackberry bushes grow undeterred all Summer long. Some might not call this luck. In fact, some might gripe about how they have to get a new weedeater to combat the attempted take-over of the garden and back fence. The same person(s) might be eating some words…and some jam, right about now.
I used a combination of the directions found inside the pectin package and those found here.
I got the no sugar needed type of pectin and sweetened the jam with some really nice raw honey that my mom gave us. It is outrageous. Perfectly sweet and honey-tasty but still a little tart.
George hung out (pun intended, har har) in the sling while I cooked and canned and Nathan photodocumented. He was unimpressed.
We shared a slice of toast with some butter and the last bit of jam left in the pot after I’d filled the jars. This Fall and Winter it will be so good on our oatmeal and kasha (and bread, and by the spoonful).
I didn’t bother with the canning-specific pot you’re “supposed” to have and just used our giant stockpot which seems to have worked; my lid buttons are sucked in and the stuff has set. A tip I read, though, which was heartening when I decided to try jam-making: if it doesn’t set or your lid buttons don’t pop down, you can re-make the same batch or just put the jam in the fridge or freezer and it’ll keep.
The breakdown:
4 cups of berries (harvested throughout the Summer and frozen) = free
1 cup of honey = gift from mom
1/4 cup of sugar = we’ll say .50, just to be generous. It’s organic, but that’s still probably an overestimate.
1 package of no sugar needed pectin = 2.39
mason jars and lids = already had
jam funnel thing = .99
TOTAL = 3.88. For three jars! Awesome! Is my math right? Who cares.
This was way easier than I thought it would be and only took a little over an hour from start to finish. I also got exactly the flavor I wanted and know exactly from where all my ingredients came. I’m stoked to take on my next canning project: green tomato, ginger and vanilla jam. I know, it sounds gross.
very, very fine 