Christine Ferber's Wild Blackberry Jam
2 1/4 pounds Wild Blackberries
3 3/4 pounds granulated sugar (I use Trader Joe's Organic)
Juice of one lemon (or two if you like your jam less sweet)
Pick over the blackberries.Rinse them quickly in cold water without soaking them. In a preserving pan, combine the blackberries, sugar, and lemon juice. Bring to a simmer. Pour into a ceramic bowl. Cover the fruit with a sheet of parchment paper and refrigerate overnight.
Next day, bring this preparation to a bowl, stirring gently. Continue cooking on high heat for 5 to 10 minutes, stirring and skimming carefully. Return to a boil. Check the set. Put the jam into jars immediately and seal.
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