Crossley Farms Blackberry Jam

In Harvest, How To, In the Kitchen, Recipes by Laura CrossleyLeave a Comment

This summer, we’ve had some excellent salads, unreal potatoes, delicious sweet corn and epic tomatoes. While our oversized garden didn’t quite have the same oversized production – we had more than enough to feed our family and friends and are still celebrating the abundance.

Over the long Labor Day weekend, I unfroze some blackberries that we pulled from the brambles and took my first stab at jam making.

You. Guys.

The recipe this very first year was extremely straightforward.

3 cups blackberries
1 cup sugar
3 Tbsp fresh lemon juice

After a bit of time to thaw, I tossed the blackberries into a saucepan on medium heat and attacked them with a potato masher. Stirring. Mashing. Stirring. Mashing.

As things hit a good consistency with some but not too many chunks, I added my sugar and lemon juice, then turned up the heat to boil.

Stirring often, the jam boiled for about 15 minutes and thickened significantly during that time.

Once done, I ladled the jam into small jelly canning jars and let cool to room temp before adding lids. After the lids were gone, I transferred 3 of my jars to the fridge and tried my luck with the remaining 2 jars in the canning bath with my salsa.

While the two jars in the water bath did seal – I learned later that this was unnecessary. The still-warm jam appears to have sealed the other jars when transferred to the chilly fridge. All 5 are popped!

The jam recipe will last in the fridge for up to 2 months. However, I had some for breakfast and I’m not so sure it’s going to last that long.

I am in awe of how easy this has been! I totally didn’t expect it to go so smoothly – thus the berries stockpiled in the freezer. I’m already thinking through what other small batch jams and jellies I can attempt. Maybe something special for the holidays?!

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