Tuesday, May 3, 2016

We Be Jammin'... Blackberry-Port Jam

Blackberry-Port Jam 
Found on www.bhg.com

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.

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