Stolen Berry Jam Recipe
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- 1 cup honey
- 3 pounds stolen blackberries, washed, picked over, and mashed
- 4 tablespoons fresh lemon juice
- 1 tablespoon calcium water*
- 1 tablespoon and 1 teaspoon Pomona's pectin
*The calcium water and pectin amounts are specifically tailored for use with Pomona’s pectin. If using a different brand or variety, follow manufacturer's guidelines.
How to make Stolen Berry Jam
During the Portland summer, wild, urban blackberry bushes give up astonishing quantities of berries to anyone with a bucket and some time to kill. I gather as many as I can carry and make jam, jam, jam. Yields approximately six pints.
- While your jars and lids boil, combine and heat mashed berries, calcium water, lemon juice and honey.
- When the berry mixture comes to a boil, sprinkle in the pectin. Stir vigorously and thoroughly, taking care to hunt down and eliminate pectin lumps.
- Return to a boil for a few moments, remove from heat, and fill sanitized jars.
- To seal jars, first wipe their mouths with a clean cloth, careful not to touch them with your fingers.
- Apply lids and rings.
- Place jars into a large, tall stockpot full of boiling water. Boil, submerged, for five minutes.
- Remove jars carefully with canning tool or tongs. 8. Allow to cool. Home-canned products should be used within a year.
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