Blackberry Jam with Shredded Apple (as a pectin substitute)
This is a simple blackberry jam recipe that includes shredded apples instead of commercial pectin. This recipe can be cut in half, if necessary.
Ingredients
- 8 Cups Blackberries, washed
- 2 Cups Raw sugar
- 1 Tbsp. Lemon juice, pasteurized (not fresh)
- 1-3 Under-ripe or tart apples, grated *If small, use three; if large, use one
Instructions
- Place a metal spoon in your freezer.
- Wash blackberries and apples. Core apples, but do NOT peel.
- Combine apples, blackberries and lemon juice in a large, heavy bottomed pot. Cook until soft.
- Add sugar and stir to dissolve. Cook on medium-high heat until boiling, stirring constantly. Cook until mixture is reduced by at least a third, possibly a half. Don't forget to stir to prevent scorching!
- After mixture has reduced, remove spoon from freezer and scoop a bit of jam onto it. Do "the spoon test" as per the instruction in the "Notes" section.
- Bottle quickly into pint jars, remove air bubbles with a knife down the inside of the jar, wipe rims and place seals on top. Process in a water bath canner for ten minutes, adjusting for your altitude.
Notes
To conduct "the spoon test" to test for jam set, do the following.
- Place some jam on your frozen spoon.
- Watch to see if the jam sets up on the spoon after about a minute.
- Dump the fruit part back into the jam in the pot and run your finger down the spoon in the syrupy stuff left behind.
- Does your finger leave a trail? Is the syrup holding its position? If so, your jam is ready to be bottled and canned.
- If not, you can add a 1/2 cup more sugar if you'd like and/or continue cooking and stirring until set has been achieved.
Tried this recipe?Let us know how it was!