Wednesday, May 4, 2016

We Be Jammin'... Bluebarb Jam

“Bluebarb” Jam
Found on sugarcrafter

* 3-1/2 cups chopped fresh or frozen rhubarb

* 1/2 cup water

* 2-1/4 cups coarsely chopped fresh or frozen blueberries

* 1 Tbsp lemon juice

* 1 package (1.75 oz) powdered pectin

* 5-1/2 cups sugar

Place the rhubarb in a large pot with the water. Bring to a boil over high heat. Cover and reduce the heat to low and simmer for about 5 minutes.

Add in the blueberries, lemon juice, and pectin, and mix well. Bring to a boil over high heat, stirring constantly. Add in the sugar, then return to a full boil and boil hard for one minute, stirring constantly.

When ready to can, prepare your supplies. Bring the temperature of the glass jars up by processing them in hot water for several minutes. Heat a few cups of water in a small saucepan for the lids.

Remove the rhubarb mixture from heat. You can pour it into the jars now, or process in your food processor like I did if you want the mixture to be a little smoother. When the jars are ready, fill them with the jam to 1/4″ headspace and place the lids and bands on top, screwing on the bands just to fingertip-tight. Place the full jars back into the boiling water and boil 10 minutes. Remove from the water and place the jars on a towel, and let the jars cool. The seals should suck down (you’ll hear a popping noise as they do). Makes 6 eight-ounce jars.

Tuesday, May 3, 2016

We Be Jammin'... Blackberry-Port Jam

Blackberry-Port Jam 
Found on

Yields: 6 half-pints


4 cups blackberries

5-1/2 cups sugar

1-1 3/4 ounce package regular powdered fruit pectin

1 cup vintage port (such as Graham's Six Grapes brand)

1/4 teaspoon ground cloves


1. Place the blackberries in an 8- to 10-quart heavy pot. Using a potato masher, crush the berries slightly. In a small bowl, combine 1/4 cup of the sugar and the pectin; gradually stir into the berries. Stir in port and cloves.

2. Bring to a full rolling boil, stirring constantly. Add the remaining 5-1/4 cups sugar. Return to a full rolling boil, stirring constantly. Boil, uncovered, for about 1 minute or until jam sheets off a metal spoon, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon.

3. Ladle hot jam into hot, sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids. (If you have any extra jam, place in an aitright container and store in refrigerator for up 2 weeks.)

4. Process filled jars in a boiling-water canner for 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks until set.

Monday, May 2, 2016

We Be Jammin'... Blackberry Vanilla Basil Jam

Blackberry Vanilla Basil Jam
Found on Pinterest

2-1/2 lbs fresh blackberries, washed and dried as much as possible (weigh berries before washing) 

3-3/4 cups granulated white sugar 

juice from 1 lemon 

zest from lemon. 

1 large clove of roasted garlic 

1/4 cup finely minced fresh basil 

1 Tbsp dried basil in a tied cheesecloth pouch 

1 Tbsp vanilla extract 

Add all ingredients into a large stock pot and bring to a boil over medium high heat while stirring to will quickly change from sugary thick lumpy to nice macerated blackberry moosh. 

Cook, stirring and skimming foam from surface...i skimmed towards the end. Take your cheese cloth basil sachet out before the mixture gets to thick. Cook until temperature reaches 220 F degrees on a candy thermometer. Lower heat to lowest and do a plate test. If mixture sets on plate to your liking then you are ready to fill sterilized jars. If not...bring back to medium heat and do another plate test. Process in a water bath for safe pantry storage up to a year. 

Fill jars to 1/4 inch headspace and process for 15 mins for half pints and pints. OR...seal tightly and let come to room temperature before refrigerating for use with in a month or two.

Sunday, May 1, 2016

We Be Jammin'... Blackberry Lime Jam

Blackberry Lime Jam 
Found on localkitchenblog


6 limes, peeled, seeded & supremed (removing all the membranes from the fruit), and roughly chopped (about 1 and 1/4 cups fruit + juice) 

5 cups blackberries (fresh or frozen), lightly crushed (to yield about 2 and 3/4 cups crushed fruit + juice) 

1/2 cup water 

1/2 cup lime juice 

1 package No Sugar Needed fruit pectin 

1 cup sugar 

pinch Kosher salt 

3 dashes Tabasco 

Add prepared fruit (lime + crushed blackberries + juice should equal 4 cups), water and lime juice to a medium stockpot. Add pectin and stir well to dissolve.

Bring to a full rolling boil, that cannot be stirred down, over high heat, stirring constantly. Add sugar all at once. Stir to combine and bring mixture back to a full, rolling boil. Boil hard for 3 minutes. Remove from heat. Ladle hot jam into hot, sterilized jars to 1/4-inch headspace. Wipe rims, put on lids, and process in a boiling water bath for 10 minutes. Yields about 5 cups or 5 half pints.

Saturday, April 30, 2016

We Be Jammin'... Blackberry Jalapeño Jam

Blackberry Jalapeño Jam
Found on Canning Craze


1 case or flat of Fresh Blackberries 

12 - 6 ounce containers 

4 cups of white sugar 

5 ounces of jalapeños seeded and diced 

2 packages of liquid pectin 

4 Tablespoons of butter 

1 teaspoon of smoked paprika 


Get your jars, and your lids into your water bath canner and boil them during this process. 

Run all your Blackberries through a food processor and add to a large pan over a med low heat and cook for a couple of minutes. Add the sugar, and pectin, smoked paprika and cook until it is dissolved, then add your jalapeños. Bring the fruit and pepper mixture up to a boil. After you get it to a boil add the butter to keep it from rolling over and to keep the foaming process down, this does work. 

After both your jam mixture and your jars are both boiling you will start your canning process. I take the jar out of the hot water, draining it, then add the funnel, pour in your jam, add the lid, then the ring, tighten, add back to boiling water and repeat until the jars are full. Boil for 10-12 minutes and then remove from water bath and let cool.

Friday, April 29, 2016

We Be Jammin'... Black Raspberry Jam

Black Raspberry Jam
Found on freshpreserving

Makes 8 half pints 

3-1/2 cups crushed black raspberries (about 5 pints) 

1/4 cup lemon juice 

1 3-oz pouch Liquid Pectin 

1/2 tsp butter or margarine, optional 

7 cups sugar 

Combine prepared berries with lemon juice and sugar in a 6- or 8-quart saucepan. Add up to 1/2 tsp butter or margarine to reduce foaming, if desired. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring frequently. Add pectin, immediately squeezing entire contents from pouch. Continue hard boil for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary Ladle jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.

Thursday, April 28, 2016

We Be Jammin'... Black Currant Jam

Black Currant Jam
Found on localkitchenblog


2 lbs (3 pints) black currants, stemmed & rinsed

2 lbs (4 cups) sugar 


In a large, wide pot, combine currants, sugar, and enough water to cover the bottom of the pan by ¼-inch. Bring to a boil over medium heat, stirring constantly until the sugar dissolves. Raise heat to high, bring to a boil and boil hard until jam reaches the set point, 220 degrees F or a dollop wrinkles on a frozen plate, about 10 minutes. Turn off heat and skim any foam. Ladle hot jam into hot jars to ¼-inch head space. Wipe rims, affix lids and process in a boiling water bath for 10 minutes. Yields about 6 – 7 cups.
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