Black & Blue Jam
Every summer, David and I like to go blackberry picking. We make it fun by having a little competition; who will finish his or her bucket first? I lose all the time and I’m fine with it… I can’t win all the time, lol! I like to make all kinds of recipes like sauces, Pies, jams, cold treats, cakes, cobblers, and even drinks like Blackberry Mojito!
When it comes to jams, I have a few that I use this fruit in; Triple Berry, Old Fashioned Blackberry, and this featured one… Black & Blue Jam! Oh my! What a lovely breakfast condiment! The mix of blueberries and blackberries gives an amazing taste to this jam. I enjoy this on my croissants, English muffins, crumpets or toast as well as using it as syrup on my waffles or pancakes. I mix the jam with a little water or Corn Syrup in a small saucepan and warm it up. Tada! Fresh homemade syrup…
This Black & Blue Jam recipe makes about 7 – 250ml jars. For those of you who are not too familiar with the canning process, I highly suggest you check out this step-by-step tutorial by simply clicking on the link… How to do Home Canning. Another helpful link you might want to check as well is how to keep your blueberries and blackberries longer… Berries • How to Keep Them Longer
After adding the pectin to the mixture and boiling it for 5 minutes, this is my little trick to know if my jam is ready. I dip a metal tablespoon in an ice water bowl, let it sit for 2-3 minutes and then dry it off. I scoop up some jam and let it cool off to room temperature. If it sets up that means the jam is ready otherwise if it’s still too liquid, I cook the mixture a little longer. It’s a great little trick but just keep in mind that as the jam cools and sets up in jars, it will get thicker.
Another point I would like to highlight is after placing the jars in the boiling water bath, it’s important that the water comes back to a full boil before starting the timer. The process time takes 10 minutes. When the time is up, carefully remove the jars from the water and place them on a wire rack to cool. To know if your jars are sealed, the lids will invert, making a “popping” sound. If some don’t, check the How to do Home Canning blog for more info.
The combination is simple and yet so delicious! Dark, luscious and flavorful, this Black & Blue Jam is a great breakfast condiment! It’s different from ordinary jams… a great change for your morning meals.
Bon Appétit!
Check out these other delicious preserved food recipes…
– Strawberry Jam with Orange Zest
– Citrus Marmalade
– Raspberry Jam
– Homemade Apple Sauce
– Plum Jam
– Fig Jam Two Ways
– Triple Berry Jam coming in 2024
and for even more canning recipes, click on this link… Recipe Category • Canning
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Black & Blue Jam
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Ingredients
- 5 cups blueberries tips & tricks
- 5 cups blackberries
- 4 cups granulated sugar
- 3 tbsp. freshly squeezed lemon juice tips & tricks
- 1 tbsp. lemon zest
- 1 packet (49g) pectin Certo®
Directions
- Prepare your jars, simmer your lids and bring your canning pot to a boil.
- In a large pot, combine blueberries, blackberries and sugar. Stir well, set the heat to medium and bring to a simmer. Pour in lemon juice and add lemon zest; stir well, increase the heat to high and bring to a boil.
- Reduce the heat slightly and cook for 30 minutes or until it starts to thicken, stirring often.
- Add the pectin, stir very well and bring the heat back to high; boil for 5 minutes or until thickened, stirring frequently. To know if it’s ready, dip a metal spoon in an ice water bowl, dry it off and scoop up some jam. Let it cool off to room temperature. If it sets up, it’s ready otherwise cook it a little longer. Keep in mind that as the jam cools and sets up, it will get thicker.
- Remove from the heat, fill the prepared jars, wipe rims, apply the lids and screw bands, and process in a boiling water bath for 10 minutes.
- Remove from the water and allow jars to completely cool on a wire rack.
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