Sunday, July 19, 2020

Blackberry Jam


A few weeks ago, my husband, daughter and I, went blackberry picking.  It was so much fun, and we for pretty cheap we brought home quite a lot of blackberries.

I threw 2 pounds in the freezer for later, and then used some of the rest for homemade Blackberry Jam and a Blackberry Cobbler which was to die for as well.

It was pretty easy to make, it doesn't need pectin which I don't always have on hand, so this is a great recipe if you need to use up fruit for a quick delicious jam.

Blackberry Jam

4 cups of blackberries
2 cups of sugar
2 tablespoons of lemon juice

Mix all ingredients in a saucepan.  Crush the berries using the back of a spoon or a potato masher.

Turn the heat on to medium and bring the contents to a boil, simmer for about 15 or 20 minutes until it is thick and has reached the jam point.  The way my great grandmother taught me was by taking a teaspoon of the jam and putting it on a small plate.  Then running the spoon through the jam, if it separates and doesn't run back together, it is ready.

In Portuguese we call it Ponto de Estrada.

Transfer the jam to clean and sterilized mason jars.  If you're not canning, just let it cool and then place in the refrigerator.  If you're not using right away, then you can proceed with canning the usual way.