I think it was the unmistakable scent of spring in the air, but sometime Friday I suddenly needed JAM. Strawberry, of course, being the kids’ favorite, and definitely blackberry, being MY favorite. Fruit was purchased, jars were sterilized, and the jamming began.
The strawberry jam recipe I started with was this one by Ina Garten…I changed a few things though. The end result was perfect, I think. Sweet, berry-y (that’s a word!) and makes nice small batches.
Strawberry Jam
- 2 1/4 cups sugar
- 1 small lemon, juiced
- 1/3 cup water
- 2 pints fresh strawberries, hulled and halved
Combine sugar, lemon juice and water in saucepan over low heat, stir until sugar is as dissolved as it is going to get. Add the strawberries and bring to a slow boil, let it do this for about 20 minutes. Scoop off the foam as it develops and discard. Jar as you normally would, yields about 4 half pints.
And then came time for my beloved blackberry jam. Hate raspberries, hate blueberries, LOOOVE blackberries. I’m like the only one in the house who does, though, so MINE ALL MINE!!!
Blackberry Jam
- 2 quarts blackberries, crushed
- 2 tablespoons lemon juice
- 1 box (1-3/4 or 2 ounces) powdered pectin
- 6 cups sugar
Combine fruit, pectin and lemon juice in saucepan, bring to a boil over high heat, stirring constantly. Add the sugar and keep stirring, bring it back to a full boil. Keep stirring and let boil for one minute. Remove from the heat and skim off foam. Jar as normal, yields about 8 half pints.
Up next…apple pie and fried peach pies!