Source: Ginger Hahn, Ginger Elizabeth Chocolates
Recipe Type: Appetizers and Sides | Seasons: Summer
This recipe, featuring Yerena Farms, was demonstrated for CUESA’s Market to Table program on August 3, 2019.
Makes two 8 oz jars
3 lbs blackberries
1 ½ lbs sugar
3 tablespoons lemon juice
Making the jam: In a copper or heavy bottom pot, cook the blackberries, sugar, and lemon juice on low heat until the juice starts to release, approximately 10-15 minutes. Increase the heat to high and bring the berry mix to a boil, cooking for 15 minutes.
Test the jam with the sheeting method by dipping a cold spoon into the jam and lifting the spoon a foot above the pot. At first, the jam will be loose and drip off the spoon quickly, but as the jam cooks, it will become heavier and drip off the spoon in a “sheet.”
Once the jam has reached the desired thickness, remove the pot from the heat and let cool. Let set overnight before using in cakes, macarons, cookies, or tarts.
For canning: Put clean unscrewed jars and lids. Preheat the oven to 250°F, and place it in the oven for 30 minutes to sanitize. Keep the jars and lids in the oven until the jam is ready.
Once the jam is done cooking, carefully pour it into the hot jars using a jar funnel and ladle. Clean the tops of the jars with a clean, damp towel, put the lids on, place back in the oven for 15 minutes (for good measure), then remove and let cool.
To know the jars are properly sealed, there should be a little divot in the lids from the suction.
Once sealed, the jams will last up to one year in a cool, dry place. If the jars don’t seal properly, keep the jam in the refrigerator for 2-3 months.