Showing posts with label blackberries. Show all posts
Showing posts with label blackberries. Show all posts

3.22.2017

Blackberry Peach Jam

Blackberry has become quite abundant in this part of California and the addition of Peaches from Washington State makes this a beautiful creation.


I have noted that since I have started to use my copper pot the jam does gel better due to the great heat I get from this copper pot. With that said this combination of Washington Peaches and California Blackberries is superb.








The ingredients like most of my jam's are simple we need fruit , sugar and lemon. Pectin is something you may add on your own ( Use the instruction's on the box) but we have become pretty pectin NOT here. The reason is a simple one the heat to gel point. Plus I have tried to get back to the most natural Jam I can. 

So let's get all our ingredients together for this jam.



Ingredients

6 cups peeled/chopped peach's
4 cups of blackberries
2 to 3 cups sugar
1/4 cup lemon juice


Start by getting your water-bath ready for you jam. I will put my clean jar's into the water-bath while I prepare the jam.

And a note I know "they" say that you do not have to warm the lid portion of the top but I still do. More times than not I hear that lids are not sealing and I say Nah Nah heat the lid.

That is the lid part with the rubber !






And another thing do not let the photo's just below fool you yes I do start my large batch's with some whole sliced peaches but I smooch them once I get the boil going. I give you the instructions for smaller batch's.




 And you might want to keep a cup of each fruit on the side. Why Lani? Because you can add them after the smooching to get a bit more texture to your jam. Love to bite into a piece of fruit when eating on toast!





So get your blackberries into your pot and stir on low with your lemon juice. This is the time we smooch. I have always used my good ole' potato smasher for this part.








Now add your chopped peach's. Continue to smooch and stir on medium heat. Once you get the consistency you are comfortable with add the sugar a cups at a time also add the additional fruit.







You want to bring your batch back up to a boil stirring with each cup to make sure you have dissolved each cup of sugar into the mixture.





Have your thermometer monitoring your batch remember without pectin you need a boiling point of 223 degree's. Pectin users follow the packet directions







Once you get your jam up to the right degree's have your jar's ready and warm. Pour your jam into the jar's until you are 1/4 inch from the rim. Once filled wipe your jars rims clean and cap. Have you water bath to a rapid boil prior to adding the jar's. Ok ready to add the jar's to the water-bath. Keep them covered and in the water-bath for 10 minutes. Once done remove and let them cool. Once cooled remove the twist portion of the top and wash your jars. Label and store with out the twist.


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.

9.10.2016

Raspberry, Blackberry Strawberry with Cinnamon Jam


This is a Very Berry Jam like pie in a jar. The Strawberry, Blackberry and Raspberry combo is so delicious. I have made combo Jams prior to this one. I have a Every Berry even Cherry I made when I got a shipment of cherries from Washington.





Ingredients - 8 to 10 half pint jars

3 cups strawberry
2 cups raspberry
3 cups blackberry
1/4 cup lemon juice
1 tablespoon of ground cinnamon
2 cinnamon stick to simmer while cooking in batch (optional)
3 to 4 cups sugar










Have all you ingredients and equipment ready. Take you berries strawberry, blackberry and raspberry along with the lemon juice and cinnamon and cinnamon sticks.put them into your pot. Bring this up to a simmer and have it warm enough to do your smushing.






I use a potato smasher to accomplish my smuch. Sometimes I use my immersion blender. Never use an Immersion blender with strawberries they already have way to much air and you will loos the beaufiul Jam look.








Once you have gotten the right consistency you can add your sugar one cup at a time. Make sure you allow the sugar to dissipate between adding the next cup of sugar.






As I told you before I do not use pectin. I like to either use a natural pectin or let the jam heat up to a temperature of 223 degrees that will give you the perfect gel. Most of the Time!

Here is our Pot all smushed up and sugar ready. I do keep a lot of the fruit whole. I think there is nothing better than biting into a nice piece of fruit! Yum!






Well once you have your gel point shut off the stove and let it sit
 while you get your jars ready. It is time to get that jam into the jars. Take your warm jars out of the water-bath. Place them on a cloth covered counter next to your jam pot.

Fill each jar till it is 1/4 inch from the top rim of the jar. Once they are all filled wipe the rim of the jars with a clean cloth.


Tip --  I have sponges and cloth's I use only for canning that I wash separate and keep in a separate box. This way I know they are ready for canning and are clean once I start another canning project. 

Now, put the two piece top on and twist the top taunt.  Although they have said now you do not have to warm the lid portion with the seal I do. I have another post on that subject so let not get off topic. Something I do a lot!

Alrighty got all the seal and twist on place them into the water-bath for 12 minutes. Once they are done turn off the heat and remove the jar's. Place you jars on a cloth covered counter and let them cool for no less than 12 hours. Once cooled remove the twist clean you jars and label. Wa La More Yummy-ness



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. 

3.08.2016

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.

7.22.2014

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.   


6.27.2013

Very Berry with Cherry


This is so Berry Good there is not a berry I did not add and the taste is so so deep. So here it is and it is simple this is especially great at the end of the season when you have so many different berries yet not enough for a full bath of one type. Now that I think about it it is the first time I have used cherries! Wow!

 

 

Ingredients

2 cups of blueberries
1 cup of blackberry
1 cup of boysenberry
1 cup of strawberries
1 1/2 cup of cherries
2 tablespoon's lemon zest
3cups of sugar
Juice from 1 lemon




Combine all your berries into a large pot and bring them to a slow simmer. You have the choice to crushed them with a potato masher or leave them whole. I added the lemon zest and continued the simmer. Then the juice from the one lemon. I let this simmer together for 20 minutes on low and stir regularly. You will begin to see it start to gel as you cook   and add your sugar .




Once it is well simmered  add 3 cups of sugar and bring it up to a hard boil one you cannot stir down. Keep stirring it or it will burn. Remember to get the right gel point you must keep your jam going until you reach a temperature of 222 degree's on a candy thermometer. Once you have a foamy top and bubbly deliciousness take it off the heat and skim the foam off the top.


Ladle into warm 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 12 minutes.

Make sure you label your jars with the jam and date canned.




Now I am going to figure out what the heck to do with the ton of tinny little cherry tomatoes Pa brought home! Love that Man !






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.

5.26.2013

Three Berry Jam (Strawberry-Raspberry-Blackberry)


When it comes to the not in the season fruit I always have something available. I freeze the fresh fruit when it is in season as a emergency fruit fund during the I ran out of jam time.

So let us make some Berry delicious Jam with some Blackberries , Blueberries  and Strawberries.
It is almost as good a very berry Pie!
Why it is a pie in a jar!





BUT this you can put on anything from bagels to cheese and crackers! I like the options!

Ingredients

2 cups of strawberries
2 cups blueberries/raspberries either
2 cups blackberries
3 cups of organic sugar (or standard)
1/4 cup fresh lemon juice
Pectin is an option in all my jams I prefer not to use it.

Once your fruit is measured put it the pot and warm it up.
Bring your fruit to a simmer and smush if needed.


I tend to use whole fruit and use a potato masher or my immersion blender to get it to the consistency I like for jam. 
Depending on how thick or thin you want your jam.
Once your fruit is at a simmer and broken down to the consistency you like in your jam add the lemon juice.
Now is the time you want to bring your fruit to a rapid boil.
The kind of boil you can not stir down.


This takes a while but there is a reason Yum!
Please keep stirring  it so it does not burn on the bottm of your pot.
If you are using pectin this is the time to add it. Mix pectin with equal amount of sugar I find when it is added to the fruit it incorporates better.

Once your fruit is at a rolling boil add your pectin mixture and bring back to a boil. When you add the pectin sometimes it looses its boil.

Next you add the sugar into the fruit mixture and cook over high heat continuing your rapid boil  stirring constantly.


You will get a foam on the top of the boiling jam
Continue until your have reached the gel point.
Gel Point you say well it to me is when I have a roiling boil and foamy top. Turn down the heat and remove the foam.






If you are not sure of your gel point take a teaspoon and put it into the freezer with a small tea plate. When chilled take a teaspoon full and drop some on the plate add some on the spoon after a minute it
will be thick. If not keep the heat on the jam.







Ladle warm jelly into hot jars.
Wipe the rim's of your jars and seal.
Give them a 15 minute water bath.  and remove Let them cool and once cooled remove the twist ad store in a cool dry pantry.

11.11.2012

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.