Delicious recipes from family and friends. This is my attempt to get rid of Chicken Helper, Hamburger Helper and Tuna Helper and to start eating more locally grown foods!
Thursday, July 3, 2008
Blackberry Jam (without pectin)
2 quarts fresh blackberries 1/2 cup water 3/4 cup orange juice 3 TBSP lemon juice 6 cups sugar 1 TBSP grated orange peel
Cook the berries with water until heated. Strain to remove most of the seeds. (Note: thornless blackberries have more seeds than regular blackberries.) Add the orange juice, lemon juice, sugar and orange peel. Cook rapidly to the jellying point - when it reaches 220 degress on a candy thermometer. As the mixture thicken, stir to keep from scorching.
Pour boiling hot jam into hot jars; adjust the lids. Process 10 minutes in a boiling-water bath. Start the counting time when the water returns to a boil. Remove the jars from the water bath and cool on a rack.
I am a married mother of 3 grown daughters and I have 2 granddaughters and 1 grandson. I currently have a gardening column in the Sunday's Advocate Messenger and I freelance for Kentucky Monthly magazine and Examiner.com.