Comments on: Blackberry Jam

By: Jessica

Jessica — Fri, 16 Sep 2011 23:07:01 +0000

Having a late blackberry season here in the Seattle area this year. I will be making a batch of this tonight, and if I love it enough (which I know I will) it will inspire me to fight the thorns for enough berries for a second batch. I think your in the area Marisa so you may have the opportunity to fill up on the blackberries while your here

By: marisa

marisa — Sun, 11 Sep 2011 20:27:31 +0000

All you need to do is finely mince a few fresh leaves and add it to the cooking fruit. They will break down and merge with the jam. If you’re using dried sage, crumble them in. Start with just a couple of leaves and taste. Add more if necessary.

By: Nancy De Mond

Nancy De Mond — Sun, 11 Sep 2011 18:47:47 +0000

Mary – I have some late marionberries and boysenberries and want to try making the seedless jam with sage. Can you tell me how to add the sage to this recipe please? thank you

By: Celia

Celia — Wed, 27 Jul 2011 01:46:10 +0000

Yeah, I have a hard time using my judgement even though I kicked myself for not doing so. I just kept thinking to follow your directions exactly… I’m wondering what your experience is in remaking the batch to thicken it? I’ve googled for info but curious what your thoughts are. By the way, my strawberry vanilla jam came out fab.

By: marisa

marisa — Wed, 27 Jul 2011 01:44:14 +0000

Celia, you have to use your best judgment to determine whether it’s ready to pour into jars. The time I give isn’t exact, because every batch is different.

By: Celia Husmann

Celia Husmann — Wed, 27 Jul 2011 00:08:18 +0000

Maybe I should’ve cooked it more. I literally poured it into the jars. Oh well I guess — live and learn!

By: Celia Husmann

Celia Husmann — Wed, 27 Jul 2011 00:07:28 +0000

Hmmm…. I put it in jars and it looks like liquid! I wonder if it will firm up? I boiled vigorously for the 5 minutes and used a packed of liquid pectin…..

By: Celia Husmann

Celia Husmann — Sun, 24 Jul 2011 05:16:13 +0000

Great, thanks for the tip. These are not things taught in the Sure-Jel recipe booklets (LOL). I am learning a lot from you and I’m sorry for all the posts! Definitely spreading the word on your blog though!

By: christy

christy — Sun, 24 Jul 2011 04:51:48 +0000

Just finished making this jam ~ it totally rocks, in taste, texture, & color. I did change it a bit, but the essence of your recipe is still very much there. My 8 C of wild berries amounted to just 4 C liquid once I put them through my KitchenAid fruit/veg strainer attachment ~ wild berries seem to be smaller & seedier than domestic versions ~ so I poured in 4 C of blueberries also. I followed your recipe, otherwise, maybe cooking it down just a bit longer because I had so much fruit. This was the 1st time I’ve used pectin but I like the consistency of it… & the fact that it IS consistent, more uniform results than relying on what natural pectin lies in the fruit itself. I am now sitting next to 7 – 1/2 pints & 2 very full Bonne Maman jars full of what I’m calling “Black & Blue Jam” ~ after its ingredients & how I feel while I’m picking those blasted blackberries! Life is good ~ & so is this jam!! Thanks for sharing your canning exploits, I’m glad I found your recipe for Dilly Beans (which is what brought me here in the 1st place just a few days ago) ~ I’ll be back often!!

By: marisa

marisa — Sun, 24 Jul 2011 04:25:06 +0000

The acid in lemon juice will help with the set of the jam and also helps balance the flavor. You should include it.