This blackberry jam is a hybrid between jam and jelly. Jellies are clear, sparkling creations that have had the pulp, seeds and skins removed. You must strain the mashed berries slowly so none of the fruit particles remain to cloud the final product. True jellies are refined. This jam is not. Why? Because I can’t bear to part with all the goodness that comes in our summer blackberries. I’m okay with some cloudiness and imperfection if it means more blackberry flavor. So this recipe is a fun, full-of-itself cousin to true jelly. A little rough around the edges, but still a lot of fun. Think of it as that rogue cousin who shows up at a family funeral with a six pack of beer instead of a pound cake. You know exactly who I’m talking about, don’t you? Well, okay, maybe it’s just me…
While this jelly won’t earn any ribbons for beauty at the State Fair, it is delicious, full of flavor and would be good on a biscuit or on a pork tenderloin. The reason it isn’t crystal clear and sparkling, is because I use a food mill instead of cheesecloth to extract the seeds. This leaves in some of the fruit pulp that makes the jelly opaque instead of clear. I don’t care. When I have blackberries, I’m using every little bit of them I can!
Rustic Blackberry Jam
- 8 cups of fresh blackberries
- 3 tsp. calcium water (this comes with the Pomona Pectin)
- 3 cups pure cane sugar
- 3 tsp. Pomona’s Pectin
- 1/4 cup water
- Rinse the berries and put in a nonreactive stock pot. Add the water. Mash the berries with a potato masher and bring to a boil. Reduce heat and simmer for about 10 minutes. Let cool about 5 minutes.
- Put a food mill with a fine blade over a large bowl. Fill the food mill half way with the cooled blackberry mixture. Process until there are just seeds remaining and dump the seeds into a container for composting. Continue until you have processed all the berries.
- Pour 3 cups of the processed blackberries into the pot and bring to a boil (NOTE: if you have more than 3 cups of processed blackberries, adjust the amounts of the remaining ingredients accordingly).
- Add the calcium water and bring to a boil again. Mix the pectin and sugar in a bowl. Add to the boiling blackberries and stir until sugar is dissolved.
- Remove from heat and cool for 5 minutes. Scrape off any foam.
- Either refrigerate the jelly or ladle into clean, hot half-pint jars and process in a hot water bath for 10 minutes. Turn off the heat and allow jars to rest in the hot water for 5 minutes. Remove from the canner and set aside. Check seals after 24 hours and if seals are good, store for up to 1 year.