We had a very late summer here in Seattle. At the end of September, we FINALLY hit 80 degree temps. During that time, the blackberry vines in our neighborhood ripened, and I was able to harvest the fruit.
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| Blackberries and snow peas |
I froze about half of the them for use during the rest of the year (I put it in oatmeal, tarts, and pies), and the rest I used for...
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| Blackberry Mint Jam |
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Last year was my
first attempt at blackberry jam, and I was looking forward to jamming again this summer. However, I did two different things this time: 1. I added mint. 2. I used freezer pectin. I have to admit, it kind of felt like cheating when I used the pectin. I wasn't standing in front of a hot stove, pouring tons of sugar onto fruit pulp, and waiting for it to thicken. That being said, I
love love love freezer pectin. It came together in a short amount of time, and there was no need to
sterilize glass canning jars. I just put the finished product into plastic freezer safe containers, and ate, froze, or gave it away.
There was very little effort put into this jam, but I loved it's flavor so much more than last year's version. It tasted fresher, and the addition of mint extract was awesome. Its tingle added to the mingle of sweetness and tartness in the jam.
Instructions for blackberry mint jam:
1. Combine 2/3 c. sugar and 2 Tbsp of instant pectin (I used Ball Brand)
2. Crush 1 2/3 c. of blackberries in another bowl, add mint extract (I added to taste).
3. Add crushed fruit mix to sugar/pectin combo, and stir 3 minutes.
4. Wait 30 min, then ladle into clean containers.
5. Makes 2 half pints of jam. Enjoy!
