Minted Blackberry Jam
Many of you may "put up" vast amounts of jams or jellies during the fall, but let me warn you about one mistake often made. I never make more than a 6-cup batch at a time. The reason is because any more and the pectin has difficulty setting up. As we all know, pectin's worst enemy is heat and by making more than 6 cups at a time, the longer your jam or jelly is on the stove, cooking away. And that means the pectin is taking on heat more than it should.
For 4 people
- 6 cup(s) blackberries, rinsed and drained well*
- 1 (1.75-ounce)package dry pectin
- 1 teaspoon minced, fresh mint
- 1/2 cup sugar
- 1/4 cup honey
- 1 tablespoon lemon juice
Minted Blackberry Jam Directions
- Put blackberries into a large saucepan and mash well. Stir n pectin and mint and bring to a boil over high heat, constantly stirring when starting to boil.
- Stir in the sugar, honey and lemon juice and continue boiling for 1 additional minute, constantly stirring. Remove from heat, skim off any noticeable foam and let cool 30 minutes. Ladle into a container, cover and refrigerate until needed.
- * If the blackberries are just ripe, no pection will be needed, but if you see that they are quite soft, follow recipe