I have a love-hate relationship with wild Himalayan blackberries. I love their luscious dark tender berries, but I hate their thorny invasive brambles taking over my yard. This morning my kids and their best friend made it their mission to pick as many plump juicy blackberries they could in our back yard. After eating handful after handful, they brought in just over two cups of berries.
When I asked what they wanted to make with them, they both said blackberry jam. So blackberry jam it is. This recipe uses no pectin and unless properly preserved, should be eaten within a week. Raspberries can easily be substituted for blackberries and the recipe itself is very easy. Just remember the number 2. I hope you enjoy the harvest of this late summer season.
Blackberry or Raspberry Jam without Pectin
2 cups of crushed blackberries or raspberries (I crush mine by putting all the berries inside a cup/bowl and smooshing them with a spoon)
2 cups of sugar
2 tsp. of lemon juice
Directions:
In a small pan cook blackberries, sugar, and lemon juice on high heat for 5 minutes and reduce to medium heat and cook an additional 15 minutes. Skim the foam off and store in a heat-proof container. The jam will thicken as it cools.
*To make seedless jam, strain the berries in a medium mesh sieve before cooking.
Have you enjoyed this post, photos, or recipe? Share this post with friends and family using your favorite social media service and support Savory Sweet Life at the same time. Each time you submit (it's free) SSL's content to StumbleUpon and click on the green "I like it!" button, you assist others in discovering Savory Sweet Life and help this site grow. This allows me to continue to do what I love -sharing with you! I hope you've enjoyed your time here today. Thank you so much for supporting this site! :) - Alice
Print This Post
{ 56 comments… read them below or add one }
← Previous Comments
My 6 year old son Matthew and I have just picked the blackberries and made our 1st jar – looks good so far – thanks for an easy recipe – when buying sugar I came across COOP fair trade preserving sugar especially for jam making.
i have a question though – I removed as many worms/ maggots as I could see – would the rest be killed in cooking
thanks
Pete
Hi Pete,
We just made some blackberry jam the other day too! Good to know there is preserving sugar out there. As far as the worms and maggots, I imagine they would all be killed in the cooking process.
Last year my batch of berries had worms and maggots. We made the jam, we’ve eaten it all, and I’m still alive today. Hoping that high heat killed anything that squirms!
When picking blackberrys check the base of it if it is discoloured it contains maggots.If it is green it is clean!!Happy picking!!
I made this last week with my kids and it was amazing. I don’t even like jam because I usually find it too sweet. I put in on top of a no bake cheesecake and my husband said it was the best dessert I’d ever made!
where in the heck are you picking your blackberries
← Previous Comments
{ 5 trackbacks }