Balsamic Blackberry Jam

Blackberries get sooooooo black in jam!  Or just the deepest darkest purply black.   I used a little balsamic vinegar in this recipe to get the taste of this one step out of Peter Rabbit’s nursery . . .

Pour 6 cups of blackberries into a jam pan.

Add the zest of 2 clementines, the juice of 2 clementines (the same two, so zest them first . . .) and the juice of 1 lemon.  Add 2 teaspoons of balsamic vinegar.

Add 2 teaspoons of calcium water (Pomona Pectin) to the berries.

I added 1 1/2 cups of sugar first to the berries to get them to simmer down and release their juice.  Sometimes blackberries can be quite stubborn!

At this point, depending on the seediness of your berries, I recommend straining out the seeds from approximately half the berries.  I just hold a strainer over the jam pan, scoop up the bubbling brew and press it through with a spoon.  I continue this until the seeds disappear from prominence . . .

You’ll add the last cup of sugar with pectin powder last, stir briskly, let it come to a boil for 1-2 minutes, and then check for sheeting.

This makes about 5 cups of jam, so pour into sterilized half pints and process in a hot water bath for 15 minutes at 5000 feet.

Balsamic Blackberry Jam

6 cups blackberries

zest and juice of 2 clementines

juice of 1 lemon

2 teaspoons balsamic vinegar

2 teaspoons calcium water

2 1/2 cups sugar, divided 1 1/2 and 1 cup portions

1 teaspoon pectin powder

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2 comments to Balsamic Blackberry Jam

  • Allie

    Hi Elizabeth! It’s Allie from your Spring canning class. I had a question for you now that I’ve canned a few things on my own…

    I did two recipes last night, and neither filled as many jars as the recipe indicated. One was a bbq sauce (with my abundance of CSA rhubarb) and the other was a cherry walnut conserve (got pie cherries in my box this week). The first maybe I reduced more than I should have. The second never seemed to gel (didn’t have added pectin, just tart apples, oranges, lemons) so maybe I again over reduced in attempting to get to the gel point (my spills while ladling seemed to be nicely set when I went to clean up, so I think it will be fine).

    Anyway, my question – when I have an almost full jar that isn’t full enough relative to the recipe’s head space requirement (which I had in both cases last night), can I process it with the others and if it seals put it on the shelf? I read about the basis for head space and it said if you have too much the jar may not seal…so I’m thinking as long as it did it can be shelf-stable. What do you think? Does that sound okay? Obviously, if it doesn’t seal I’ll put it in the fridge. Both jars in question were sealed this morning, so I stuck them on the shelf…

    Thanks for any thoughts!!

  • elizabeth

    Glad to hear you’re canning! The head space is important to 1) create and sustain the vacuum and 2) keep the top of the preserves looking edible. Both rely on a minimum of air exposure. The more headspace, the more air in the jar. (Also, the longer you boil something to get it to gel, the more evaporation may occur, and thus less product. Consider Pomona Pectin . . .)

    What I’d do, is go ahead and process them, and if it’s really close, consider keeping it on the shelf. If there’s too much room then head to the fridge with it. I like to process my half jars, and then put them in the fridge, and then taste them when they’re cool. If I process them, I know that the contents will be just like the others that also went through the water bath, so I’ll get a good taste of the final product. Good luck!

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