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 www.foodinjars.com.
Spiced Blackberry Jam
(adapted from www.foodinjars.com)
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.