Jammin - Blackberry Style
August 9th, 2007The plump ripe blackberries burst, staining our fingers red, as we pull on their delicate bodies. Fighting their spear-like thorns, we brave the dense underbrush, trying to get at the low hanging clusters. The fight is torturous. Our wrists and fingers are irritated from the tiny little pricks. At last we emerge from the thorny briars. Our Tupperware bowl is overflowing with the sweet succulent fruit.
It’s berry season on Vancouver Island. Blueberries, blackberries, and strawberries flourish on this rocky coast. The Saturday morning Farmer’s Markets offer an abundance of local homemade jams and jellies.
Talking to one local producer he informs me that his jam has only three ingredients: fruit, sugar and Certo. ‘Wow, I forgot how little is easy it is to make jam,’ I think to myself, and so braving the elements, the kids and I set off to procure the berries.
This is actually the hardest part, getting the fruit and keeping the kids from eating it. We are rewarded for our efforts. Stirring the deep purple mixture, a sugary aroma fills our cabin. I can already taste this sweet-tart jam on my hot buttered toast, and unable to wait for breakfast, I end up having toast for dinner.
Five cups of blackberries yields eight cups of jam, enough to share with our neighbours.
Below is the recipe we used – it is simple and delicious – perfect for the cabin.
Blackberry Jam
5 cups of crushed blackberries (I used a potato masher)
1 box CERTO Pectin Crystals
4 cups of white granulated sugar
Preparation
In a large saucepan stir together crushed blackberries, and Certo.
Bring to a boil over high heat. Add sugar.
Return to hard boil for 1 minute.
Remove from heat. Stir and skim for 5 minutes. Pour into sterilized jar to ¼ inch from the rim. Cover with lids and screw rings on firmly.
(I use a pan of water to sterilize the lids, rings and jars as well as any utensils I need – I boil everything for 10 minutes.)
Cheers to Jammin!
Julie
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