Blackberry Ginger Jam

Blackberry Ginger Jam that sounds delicious. I do not ever seem to have a lack of blackberries. The season bring me such a nice amount. I always freeze fruit when it is in season this way when it is cold and the berry vines are sleeping I have what I need to make jam all year around.

Let us get started with this Blackberry Ginger Jam. I never had a real love for ginger but have grown quite fond of it since I have learned to adapt it into different recipes. This jam is no exception.








Ingredients

6 cups of whole blackberries
1/4 cup finely chopped ginger
zest of one lemon
1/4 cup lemon juice
4 to 5 cups of granulated sugar

* Makes approximately 7 half pint jars




Before you start get your ginger cut and ready. The easiest way to peel ginger is to use a spoon. Take the spoon holding the bowl of the spoon toward the ginger and scrape. It makes it quite easy to peel. Chop the ginger into small pieces. Ginger is full of fiber so the smaller you can chop the better.







I always like to have everything ready to go when making jam. It makes the whole process so much easier and a more pleasant time.

Get your berries going in a large stainless steel pot. Have your finely chopped ginger and other ingredients ready to mix.

Add your ginger with one cup of sugar and the lemon juice. Bring this up to a rolling boil and then turn the heat down and let it simmer for 15 minutes.

Now add the remaining sugar and get the jam up to a temperature of 223 degrees.






Beautiful color and texture !

Now it is time to turn the flame down and let your jam sit for a few minutes prior to filling your jars Check the jam to see if it is set. This gives you time to get the jars out of the water-bath and scape any foam off the top of the jam.

Ladle the jam into sterilized half-pint jars, wipe the rims, add lids and rings. Process in a boiling-water bath for 10 minutes.




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.

Blackberry-Meyer Lemon Marmalade

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.

Ingredients

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.   

Blackberry Citrus Cranberry jam

Preserves made with some citrus always add a little nice taste to them.

Ok so it is cold today. The freezer has tons of fruit I froze while it was fresh from the vine. So my little mind is thinking time for some blackberry jam. Hummm why do plain it is so boring and as we know I love to tweak the jams.

I love my jam to be fruit filled. Large chunks of fruit in the jam. Not everyone likes this but my peeps do. So I took some blackberries, citrus cranberries I got at a local organic market and some lemon zest. Nice !

Blackberry Citrus Cranberry Jam

Makes 7 small jelly jars. Half pints. 

6 cups of whole blackberries
1 cup of dried citrus cranberries(or fresh)
Zest of one lemon
Juice from that lemon
1/4 cup lime juice- personal taste addition
5 cups of sugar - you can add an additional cup if you like it sweeter it will not hurt the outcome

I cook my blackberries down on a slow simmer and crushed them with a potato masher. I added the cranberries and lemon zest. Then the juice from the one lemon. I let this simmer together for 20 minutes on low and stir regularly. Once it is well simmered I add 5 cups of sugar and bring it up to a hard boil one you cannot stir down. Keep stirring it or it will burn. Once you have a foamy top and bubbly deliciousness take it off the heat and skim the foam off the top. Ladle into 1/2 pint jelly jars till 1/4" from the top of the jar. Wipe your jars clean and cap and water bath them for 15 minutes.