This jam utilizes Pomona’s Universal Pectin that relies on calcium to gel rather than loads of sugar. The box includes instructions, pectin, and calcium powder. I purchase mine at my local Whole Foods. Here’s the recipe:
- 4 cups mashed blackberries (I whir them in the food processor briefly since my children don’t like chunks in their jam. You could mash the berries if you prefer a toothier jam.)
- ¼ cup lemon juice
- 1¼ cups sugar
- 2 teaspoons Pomona’s Universal Pectin Powder
- 2 teaspoons calcium water mixture
- Prepare your jars and lids for canning.
- Combine fruit, lemon juice and calcium in a saucepan. Bring fruit mixture to a boil.
- While fruit is heating, mix sugar and pectin together in a separate bowl.
- When fruit mixture is boiling, add pectin-sugar mixture and stir vigorously for 1-2 minutes while cooking to dissolve pectin.
- Return mixture to boil and then remove from heat.
- Fill hot jars to ¼ inches of top. Wipe rims clean and screw on 2 piece lids. Process jars in boiling water bath for 10 minutes. Remove from water and cool.
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I am so glad I clicked on your blog site, Amy. What great stuff. Will try your silk screening idea later this fall. Our family makes t-shirts for the Jimmy Fund Marathon Walk (son-in-law Josh Haskin was a Jimmy Fund poster child in his youth-thank goodness he is leukemia free and has fathered two wonderful sons (well one is due in December but I’m sure he’ll be as wonderful as grandson Jonah Bennett Haskin Age 2).Did a whole After The Baby Shower for our new rabbi Avi, wife Carina, Judah and his second son Moses soon after they came to Newburyport,MA and our shul.. We did iron on computer images with transfer sheets and fabric paint with stamping letters. I’ll keep the blackberry recipe on file since we have our own blackberry patch here in Exeter.LLLuv, Barbara Ann Paster (bubbe to five grandsons in December )
Thanks Bubbe Barbara Ann! Your Jimmy Fund shirts sound great. I hope my screen printing technique works for you later this fall. I’d love to see the results! Lower sugar jam with Pomona’s pectin is fabulous – I hope you enjoy it too.
I tried your recipe for Blackberry Jam and it was excellent. Very tasty. Thank you. Tom