Organic Blackberry (No-Cook) Freezer Jam

Photo Courtesy of Brad Lovejoy

I felt like I was cheating a tiny bit when I decided to make Blackberry Organic No-Cook Freezer Jam using the same method I used to make strawberry jam a few weeks ago. Once I was involved in the process however, I was reminded that there is enough work involved to absolutely have it count as a unique recipe. I also quickly learned that using blackberries instead of strawberries makes the process a bit different. As a reminder, the initial process is below or you can review the original recipe for my strawberry jam. I will then comment on the differences between making strawberry jam and blackberry jam.

Ingredients:

5-6 cups fresh organic blackberries
1 1/2-2 cups sugar or 1 cup honey
1-2 tablespoons lemon juice (optional; I did not use lemon juice)
1 box Pomona's Universal Pectin (available in the baking section at PCC)
3/4 cup water
Canning jars with lids and screw rings

Note: Pomona's Universal Pectin is a delightful all natural product derived from lemon and orange peel (a great source of naturally occurring pectin). It aids in the gelling of the strawberries and many other fruits which are very low in natural pectin. Pomona's also contains a small package of natural calcium (just like the dietary supplement) which helps activate the pectin. This allows you to prepare your jam with as little additional sugar or sweetener as you wish. (Some apple based pectins require much more sugar to set the pectin.) Here are the directions from the box of Pomona's Universal Pectin which I have revised with the correct amounts for the above recipe.

Make calcium water:
1. Mix 1/2 teaspoon white calcium powder and 1/2 cup water in a small, clear jar with lid.
2. Store in refrigerator between uses. Lasts a number of months-discard if settled white powder discolors.
3. Shake well before using.

To make the Jam:
1. Wash and rinse jars; bring to a boil in a large pot, turn down heat and let stand in hot water. In a smaller pot, bring lids and rings to boil; turn down heat; let stand in hot water. (You may sterilize the jars in your dishwasher if you have a high heat setting)

2. Prepare the blackberries by washing and capping them. Chop them roughty and then mash them well. Measure 4 cups of mashed berries into a large mixing bowl and stir in the sugar or honey and lemon juice if you are using it.

3. Bring the water to a boil in a small sauce pan and pour it into a blender or food processor. Add 3 teaspoons pectin powder and blend for about a minute or until the pectin is fully dissolved.

4. Add the hot pectin to the fruit in the mixing bowl.

5. Stir 4 teaspoons calcium water into fruit. A jell should appear. If not, add 1 teaspoon more at a time, tirring well, until a jell appears. It will be a soft jell.

6. Fill jars to 1/2" of top. (The jam will expand as it freezes.) Wipe rims clean. Screw on 2-piece lids.

7. Freeze the jam until ready to use. After opening, keep it in your refregerator and eat it within 2 weeks.

Photo Courtesy of Brad Lovejoy

One of the main differences between using blackberries and strawberries is that the mashing process is a lot more cumbersome with blackberries. In order to create the correct consistency, I ended up mashing the berries with a handheld pastry blender for about ten minutes. Preparing strawberries was easy because I could cut them into small pieces and then mash them with the back of a fork. Blackberries are much more difficult to prepare to the proper consistency. The second major difference is that it took 6 teaspoons of calcium water instead of 4 teaspoons to make the berries gelatinous. I initially added 4 teaspoons and stirred them in until I realized it wasn't working. I then added a 5th and 6th until a soft jell appeared.

I used fresh organic blackberries that I purchased at the West Seattle Farmer's Market this morning. They were absolutely gorgeous berries and although some of them were tart, the majority were sweet and juicy. Once again, I created a batch of tasty jam that will help Brad carry out his morning toast and jam habit. I am including the King 5 tutorial for those of you that are not familiar with no-cook freezer jam:

http://www.king5.com/on-tv/gardening/Organic-Strawberry-Freezer-Jam-123686469.html