by B. Hirsekorn

Created on: August 30, 2009

Blackberry Jam without Using Commercial Pectin

There are advantages and disadvantages to making jams or jellies without adding commercial pectin. In using commercial pectin, the cooking time is specified, of a shorter length and the yield of jam higher. However, jelly made without commercial pectin is richer in flavour using less sugar.

Successful preserves require the proper ratio of sugar, acid, and pectin. As Blackberries are in the medium pectin category, the addition of a fruit high in pectin is required. With Blackberries add the juice from tart green Apples.

Due to the number of seeds in Blackberries, use more juice than pulp. A good ratio is approximately 2/3 juice to 1/3 pulp.

Preparing Fruit

Blackberries: Wash in cool running water. Place berries in saucepan adding 1/4 cup of water for each 2 1/2 cups of berries.
Note: Approximate 2 cups crushed berries will give 1 cup of juice.

Tart Green Apples: After washing, cut into pieces without coring or peeling. Place apples pieces in a saucepan adding water to barely cover.
Note: Approximately 3 cups of apple pieces will give 1 cup of juice.

Bring to a boil then simmer until fruit is soft and tender. Stir frequently to prevent scorching. Mash with a potato masher to extract maximum flavour, color, and juice. Do not overcook.
Blackberries approximately 10 minutes and Apples approximately 20 minutes.

Using a stand or colander placed over a large saucepan, drain through moistened jelly bag or triple layer of moistened cheesecloth. Allow the juice to drip through the bag without squeezing. Reserve some of the Blackberry pulp for use in the jam.

Making the Jelly

Measure the juice into a large, wide saucepan or Dutch oven. Cook only 1.5 to 2 L (6 to 8 cups) of juice at a time. Use a saucepan twice the volume of the juice to avoid boiling over onto the stove.

Measurements: 1/4 Apple juice to 3/4 Blackberry juice/pulp (1 cup juice/pulp) to 2/3 cup sugar. Use slightly more Blackberry juice than pulp.

Measure required sugar into a cake pan and warm in 120 C (250 F) oven for 10 minutes.

Boil juice gently for 3 minutes. Add sugar stirring until sugar is fully dissolved. Boil rapidly for 3 to 15 minutes until jam tests done. DO NOT STIR.

When done, remove from heat, skim to remove foam on the surface.
Yield: 5 cups of juice/pulp will five 6 - 8 x 250 ml (1 cup) jars.

Testing

The preferred method is a Temperature Test using a candy or deep fat thermometer. Prior to cooking the juice, test the thermometer by taking the temperature of boiling water. Cook the jam mixture to 6 C (8 F) higher than the boiling point of water. Test the boiling temperature of water with the thermometer each time jam is made.

If no thermometer is available, use the Sheeting Test. Dip a dry metal tablespoon into the boiling jam. Spoon out a small portion of juice holding it above the steam from the pot and let cool a few seconds. Turn the spoon allowing the jam to drip off the side of the spoon into the pot. The jam is done when the syrup forms two drops that flow together hanging off the edge of the spoon to fall as one drop.

Finishing

Ladle the jam into hot sterilized jars leaving 1/4 inch headspace. Seal immediately. Wipe sides and bottom with hot damp cloth. Allow to cool. Label, date, and store in a cool, dry place. Any jars not sealed should be stored in the refrigerator and used within 3 months.

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