Blackberry Jam with Meyer Lemons and Sweet Little Clementine Oranges this is such a delightful combination. I love the bitter tang of fresh blackberries and with the combo of citrus this is one sweet and tart jam. I love making jams jellies not so much. I think that you need the texture of the fruit to enjoy the taste.
4 Meyer lemons w/ 2 Clementines or juicy oranges = 2 cups pulp
1 Meyer lemon w/ 1 Clementine orange thinly sliced
3/4 cup of water
3/4 cup lemon juice
1/8 teaspoon baking soda
4 cups blackberries
4 cups of white sugar
This will yield you 8 to 10 8 oz. jars of jam. It is a good idea to have all your ingredients cut and measured out prior to starting. This makes the jam making process so much easier.
Wash and clean all your fruit prior to starting. Cut the clementines and lemon into thin slices and quarter the slices. You will use these in your jam after they have cooked them for a while.
Place your slices, water, lemon juice into the pot you will use to cook the jam. Bring to a soft boil add the baking soda and reduce to a simmer for 15 minutes this will soften the peel for your jam.
If you want to learn how to cut and section your citrus go here. It is so easy to do once you get the hang of it. Chop the remaining lemon and clementines into quarter's. Please do not be to picky the bit of rind and pith you may miss will add to the flavor and texture. Marmalade = tangy
Now in the original pot you have your slices simmering, add your blackberries and citrus. Keep this at a soft boil and let the blackberries break down. I use a potato smasher to get the consistency I like in my jam.
My jams are thick and when you spread them on to a piece of toast there is always a nice combo of jam to fruit. In my humble opinion there is nothing more delightful then a nice chunk of fruit to bite into when eating warm buttered toast.
Bring your mixture to a rapid boil one you cannot stir down. Now add the sugar and bring it back up to a boil yes that can not be stirred down. You will have a small amount of foam on the top. This you will skim off prior to filing the jars. Bring your jam up to a temperature of 223 degrees. This is a sure gel temperature for any jam. Do the gel test.
Turn off the heat and get your jar's ready to fill. Skim the foam off the top. Fill the jars to 1/4 inch from the top. Wipe the rims clean and cap them putting the screw band taunt onto the top. Give the jar's a 10 minute water bath. Once done remove and let them cool completely. Once cooled remove the bands, wipe clean and store in a cool dry spot. Label and date.
Once cooled the fruit should be evenly distributed mine you see is a little citrus heavy as I wanted. I added a bit more citrus then the recipe called out for. Lemon head I am.
Always be safe and follow the rule
Disclaimer: This is not an all inclusive recipe for making jam. You should have a basic knowledge and understanding of the canning process before proceeding. Please consult your local Center for Home Preservation for additional information and available classes.