Thursday, July 21, 2011

Spiced Blackberry Jam

I just love blackberries. I remember when I was growing up in Maine, they grew abundandtly (and still do) and you could pick them just about anywhere.  We had a campground that we always stayed at in the summer and the campsites were lined with raspberry, blackberry and black raspberry bushes.

One of the things I really wanted to make this summer was blackberry jam.  My grandmother did a lot of canning and made blackberry jam and it's always been one of my favorites.  It's just a little bit more tart than other berries and just so, so good.

Other than knowing that my grandma's jam was amazing, I just don't have the recipe for it.  So I searched a bit until I found a jam recipe than sounded good.  I finally found one at

Spiced Blackberry Jam
(adapted from

8 cups blackberries
4 cups sugar
2 tsp cinnamon
freshly grated nutmeg
Juice of 1 lemon
1 packet liquid pectin

First off, prepare your jars.  This recipe made nearly 7 half pints for me.

Mash the blackberries.  If you want a seedless jam, you'll need to mash them up and put them through a fine strainer to remove the seeds.  I like the seeds in my jam, so I left them in.

In a large stock pot, add the berries and the sugar and bring to a simmer.  Add in the spices and lemon juice and bring to a boil.  Stir frequently to prevent burning and sticking.  Once the jam starts to thicken, add the pectin and return to a boil for 5 minutes.  I used my candy thermometer to monitor the temperature.  When it reached 220, I did the cold plate test (take a plate or bowl that's been in the freezer and put a dollop of jam on it.  When it gels, it is ready) and it was perfect.

Ladle jam into prepared jars, wipe rims, cover and process in a hot water bath for 10 minutes.

I love the flavor of this jam.  The cinnamon and nutmeg give it just a nice little kick.  I don't think I'll be sharing this particular batch with anyone.

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