Blackberries are without surprise the state fruit of Alabama and can be found readily growing along roadsides and forest clearings in abundance. The “bramble” bush itself grows in a scrambling manner and wild varieties are typically covered in thorns. Making the picking process one that may involve some Matrix moves to avoid scratches. Botanically speaking, blackberries are actually an aggregate fruit comprising of numerous droplets rather than a berry. Blackberry bushes typically begin blooming in early May and bear fruit in the hot summer months of June and July. Thornless, domestic varieties are easily grown and adapt well to sandy, well-draining soil. The flowers of the blackberry have the ability to self-pollinate but produce more fruit when pollinated by bees. Delicious plucked straight from the vine; blackberries are perfect for cobblers, pies, jellies, and jams. Tangy and splendidly sweet this jam recipe is the perfect compliment to a hearty breakfast, or given as gifts during the holiday season.
RECIPE:
8 cups blackberries
7 cups sugar
1 package fruit pectin
1 tablespoon butter
SUPPLIES:
5 pint jars
Jar ring and tips
Dry measuring cup
Liquid measuring cup
Large saucepan
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2 large bowls
METHOD:
1. Sterilize jars, rings, and tips by placing them in a large pot and simmering in boiling water for 10 minutes while the jam is cooking.
2. Measure out 7 cups of sugar using the dry measuring cup and place in a separate bowl. *Reducing the amount of sugar will result in jam failure.
3. Thoroughly wash blackberries and remove any debris such as leaves, stems, or thorns. Using a potato masher (or hands) crush berries. Using the dry measuring cup, measure out 5 cups of crushed berries and add to a large saucepan.
4. Add 1 package of fruit pectin to the prepared fruit in the saucepan. Stir in butter to reduce foaming while cooking.
5. Bring the mixture to a rolling boil over high heat, stirring constantly. (A rolling boil is one that does not stop bubbling when stirred)
6. Add sugar and return to a rolling boil and cook for exactly 1 minute. Remove the mixture from heat and if necessary, remove any foam with a large spoon.
7. Using a ladle, immediately fill the prepared jars, filling each 1/4 in from the top. Wipe away any excess from the threads. Place the tip, and firmly screw the jar ring onto the jar.
8. Place jars upside down on a towel and allow to sit for 5-10 minutes. Flip over and allow to cool completely. Jars will begin to seal themselves, and a “popping” noise will be heard. Store prepared jams in a cool, dry place.
