Blackberry Jam
Serves: 3
Terence Turner
1 January 1970
Based on User reviews:
56
Spice
54
Sweetness
61
Sourness
33
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
Directions:
1
Place the berries in a large stainless steel or enamel saucepan
2
Bring to a full boil over high heat, mashing the berries with a potato masher as they cook
3
Add the lemon juice and boil hard for 1 minute, stirring and mashing constantly
4
Add the sugar and return the mixture to a boil
5
Cook, stirring constantly, until it begins to look syrupy and thickens slightly, about 5 minutes
6
Remove from the heat and test for doneness: a candy thermometer should register 220 degrees F and the mixture should coat the back of a spoon
7
Run a finger--or a clean object about the width of a finger--through the coat of jam
8
If the jam does not run and fill the gap, it is done
9
Otherwise, return the pan to the heat for another 1 to 2 minutes and test again
10
Be careful not to let the mixture get too thick--it will thicken as it cools
11
When the jam is done, transfer it to a heatproof jar and cool to room temperature, about 2 hours
12
Cover with a tight-fitting lid and refrigerate
13
The jam will keep for up to 2 weeks