Blackberry Honey Jam
Posted by Donna-Marie Pye on
- 3 lbs fresh blackberries
- 1 3/4 cup honey
- 2 large Granny Smith Apples
- 1 tbsp bottled lemon juice
- Wash the blackberries and place in a Dutch oven.
- Slice the apples into quarters, removing the core. Grate the apples, leaving the skin intact. Add to the pot. Add honey and lemon juice.
- Heat on high until mixture begins to boil, then reduce heat and simmer 15 minutes.
- Using a potato masher or an immersion blender, blend the blackberries until you reach a smooth consistency, free of chunks.
- Reduce heat to medium-low and simmer for an additional 15 to 45 minutes. You can judge this by the consistency desired. The jam thickens when cooled.
- Place in freezer-safe containers, or can using the water bath process for 10 minutes. It will stay good in the freezer for 6 months and canned for 12 months.
How To Water Bath Can with Weck Jars (Check out this link from Food In Jars)
- Sanitize All Your Equipment: Always start with clean, sterilized jars and lids and tools
- Heating Rubber Rings/Metal Lids: If using Weck jars, place the rubber ring in a pot and bring to a boil. Simmer for a few minutes to soften them up. If using Mason jars, place the metal lids in a pot of water and bring to a boil. Simmer for a few minutes to soften the rubber rims.
- Fill Jars: Once the jam is still hot, ladle the jam in sterilized half-pint jars, leaving 1/2 inch headspace.
- Wipe Rim of Jars: Wipe the rim of the jars to remove any jam that might be on the surface. Weck Jars: Place the rubber ring on the top of the canning jar (this can be a little tricky); then top with the glass lid and try to keep them centered. Clip on metal clamps. Mason Jars: Place the metal lid on top of the glass jar and add the screw cap. Tighten just enough to secure the lid, but not overly tight.
- Process Jars: Lower the jars into a hot water bath, making sure that the water is 1-2 inches above the tops of the jars. Bring the pot to a boil.
- Once a rolling boil is achieved, allow the jars to process for 10 minutes (adjusting for altitude as necessary). Then turn off the heat and allow the jars to sit in the water for an additional 5 minutes.
- Test & Store: Carefully use a jar lifter to remove the jars to a thick towel to cool completely. Weck Jars: After 24 hours, remove the metal clips.Test them to make sure the rubber seal is working, by holding the jar carefully by the lid only. Keep one hand under the jar (just in case the seal fails). If the lid hold, you have success! Mason Jars: Check to see if the jars sealed properly by pushing on the centre of the lid.