In relation to jam and jelly making, I like experimenting with uncommon mixes. Blackberry and blueberry jams are good, however blackberry blueberry jam is phenomenal. We share the recipe, together with suggestions for working with the berries.
We develop a number of completely different fruits on our homestead, so it’s straightforward to be artistic. This is without doubt one of the mixes that remodeled into greater than the sum of its elements. Someway, the mix of blackberry puree and mashed blueberries tastes extra like a blueberry pie than jam. Since our blackberries are typically extra productive than our blueberries, it’s an excellent choice to stretch the blueberries.
Methods to Make Blackberry Blueberry Jam
This low sugar blackberry blueberry jam recipe makes use of Pomona’s Common Pectin, so it gels with much less sugar. You could find Pomona’s Pectin in most pure grocers, or order on-line. One package deal of Pomona’s Pectin makes a number of batches of jam or jelly.
Every package deal of Pomona’s Pectin features a packet of pectin, and a packet of calcium powder. The calcium permits the jam to gel with low or no sugar, so you need to use different sweeteners, like stevia, if wanted.
Once you put together the jam, you combine the calcium powder with water. Then, you add a few of this calcium water to your berry mix. Be taught extra about Pomona’s Pectin and the way pectin works right here.
Once you’re able to make blackberry blueberry jam, wash and rinse your jars. Let the jars stand in sizzling water. (I put them in my water bathtub canner as it’s heating up.) Convey lids to simmer and let hem stand in sizzling water.
Put together the calcium water. Put 1/2 teaspoon of calcium water and 1/2 cup of water in a small jar and shake nicely.
Put together the berries. You want 4 cups of mashed berries whole. That is roughly a quart every of recent blueberries and recent blackberries.
Our blackberries are very seedy, so we cooked down about one and a half quarts blackberries after which used a meals strainer to make blackberry puree. Then we put the puree into a big measuring cup, and added sufficient blueberries to make 4 cups whole.
Alternatively, you possibly can smash your recent berries with a potato masher and measure out 4 cups of mashed berries. (That’s two cups every of mashed blackberries and mashed blueberries.)
Add fruit mash, 1/4 cup lemon juice, and a pair of teaspoons calcium water to a medium inventory pot and blend nicely.
Measure 1/2 cup honey or 1 cup sugar right into a separate bowl. Totally combine in 2 teaspoons of pectin powder to the honey or sugar.
Convey the fruit combination to a boil and add the pectin/sweetener combine. Stir vigorously for 1 to 2 minutes to dissolve the pectin whereas the combination returns to a full boil. Take away from warmth.
Fill one cup jars to 1/4″ of prime (1/4 inch headspace). Wipe the edges clear and screw on the 2 piece canning lids. place stuffed jars right into a boiling water bathtub canner. Boil for 10 minutes, including 1 minute further for each 1000 ft above sea stage.
Take away the jars from the canner and place on a towel on the counter prime. Permit the jars to chill fully. Take away the rings and test seals. Date and label. Retailer in a cool location, out of direct daylight. For very best quality, use inside 18 months.
When you open the jars, hold the product within the fridge. Use opened jars inside two to 3 weeks.
Dealing with Blackberries and Blueberries for Jam
Blackberry blueberry jam is all concerning the berries. For this recipe, you can begin with recent or beforehand frozen berries.
Blackberries spoil shortly, so it’s finest to make use of them as quickly as attainable after harvest. They’re more likely to final solely two to 3 days within the fridge earlier than molding (if that). Should you spot any moldy berries, take away them promptly to maintain the mildew from spreading.
Don’t wash your berries till you’re prepared to make use of them. Rinse the berries with chilly water in a colander whenever you’re able to make jam.
For storage, place a paper towel or absorbent fabric within the backside of your container to take in extra moisture. Use a shallow container with good air circulation, just like the clamshell storage containers from the shop, or a shallow bowl. Should you stack berries too deep, the underside ones get smashes and readily spoil.
Blueberries will last as long as week within the fridge. Like blackberries, it’s finest to retailer them in shallow containers with good air circulation. A moisture absorber within the backside received’t damage, however isn’t as vital as it’s for blackberries.
Should you don’t have time to make jam instantly, rinse the berries and pat them dry. Unfold them in a single layer on a baking sheet and freeze them, after which pack them in freezer secure containers.
Bitter Blackberries versus Candy Blackberries
Again after I was slightly lady, the one blackberries I keep in mind have been the wild ones. Now, there are numerous varieties, with a spread of sweetness and acidity. These with a decrease pH are referred to as “bitter blackberries”, and people with a better pH are referred to as “candy blackberries”.
I’ve not come throughout a listing of types in every class. Our berries are tart with monster thorns, so I’d place them within the “bitter” group. The blackberries they promote at Costco are huge, mushy, and gentle in taste, so I’d place them within the “candy” group.
Should you’re undecided when you’re working with bitter or candy berries, go forward and add further acid. it received’t damage something. To verify your jam is secure for water bathtub or steam canning, the pH should be at or under 4.6. A few of the “candy” sorts could also be proper across the 4.6 mark, so slightly added lemon juice ensures your blackberry blueberry jam is secure and helps it to set.
Blackberry Blueberry Jam (Black and Blue Jam)
The wealthy taste of this blackberry blueberry jam is certain to please.
- 2 cups mashed blackberries or blackberry puree (about 1 to 1 1/2 quarts recent berries)
- 2 cups mashed blueberries (about 1 quart recent berries)
- 1/4 cup lemon juice
- 2 teaspoons calcium water (included with Pomona’s Common Pectin)
- 2 teaspoons Pomona’s Common Pectin Powder
- 1/2 cup honey or 1 cup granulated sugar
- Put together the canner and wash and rinse your jars. Let the jars stand in sizzling water. (I put them in my water bathtub canner as it’s heating up.) Convey lids to simmer and let hem stand in sizzling water.
- Put together the calcium water. Put 1/2 teaspoon of calcium water and 1/2 cup of water in a small jar and shake nicely.
- Put together two cups of mashed blackberries or blackberry pure and two cups of mashed blueberries.
- Add fruit mash, 1/4 cup lemon juice, and a pair of teaspoons calcium water to a medium inventory pot and blend nicely.
- Measure 1/2 cup honey or 1 cup sugar right into a separate bowl. Totally combine in 2 teaspoons of pectin powder to the honey or sugar.
- Convey the fruit combination to a boil and add the pectin/sweetener combine. Stir vigorously for 1 to 2 minutes to dissolve the pectin whereas the combination returns to a full boil. Take away from warmth.
- Fill one cup jars to 1/4″ of prime (1/4 inch headspace). Wipe the edges clear and screw on the 2 piece canning lids. Place stuffed jars right into a boiling water bathtub canner. Boil for 10 minutes, including 1 minute further for each 1000 ft above sea stage.
- Take away the jars from the canner and place on a towel on the counter prime. Permit the jars to chill fully. Take away the rings and test seals. Date and label. Retailer in a cool location, out of direct daylight. For very best quality, use inside 18 months.
Notes
When you open the jars, hold the product within the fridge. Use opened jars inside two to 3 weeks.
Alternatively, you may additionally course of the jam for 10 minutes in a steam canner, or freeze the jam.
Extra Jam and Jelly Recipes
A few of the finest elements of creating home made jam are recipes with extra fruit and completely different fruit mixtures. These are a few of our favorites.
This text is written by Laurie Neverman. Laurie grew up within the kitchen, studying baking and residential cooking from her momma. At age 15, she and her mother and two sisters created Irene’s Customized Muffins & Catering. This was her summer time job via most of highschool and faculty.
