Condiments/Sauces, Fruit, Gluten Free and/or Paleo

Blackberry Jam

September 14, 2011

 

I’m part of a family that is obsessed with Friends.  I’m not talking about buddies, associates, comrades, acquaintances, pals.  I’m talking about Friends the TV show. 
You know the one with Rachel, Ross, Monica, Chandler, Joey, and Phoebe. 
The one where the title of every episode begins with “The One…”. (Except the last episode which was called, “The Last One.”)
The one where the season finale was viewed by over 50 million.
The one that can seriously make you laugh every time you watch it, even if you’ve seen every episode over 10 times.
 
Ok, have I showed you how much I love Friends.  I think so :).
So much of my life is compared to Friends.  Is that weird?  I know I’m not alone because my whole family does the same thing.  Do you?  I hope so.
Little parts of our lives are compared to the show.  Well at least when something happens that remind us of the show, we quote a line from it.  It’s what we do.  It makes us laugh.  It keeps us happy :).
 
Well a couple weeks ago I made jam.  This simple Blackberry jam.  And of course I kept thinking about the episode where Monica has a plan, and the plan is to make jam.  I went along with that plan and I made jam.  An easy and satisfying jam to say the least.
 
This jam has 4 ingredients – blackberries, sugar, water, and gelatin  These simple ingredients come together to create a jam that is full of depth and flavor.  The taste is slightly sweet, definitely not overwhelmingly sweet at all, with a great fresh blackberry flavor.  The gelatin acts a thickening agent that creates the jelly texture.  Don’t be afraid of the gelatin – it adds no extra flavor, it’s just the necessary ingredient to allow the jam to stick together and become jelly-like. 
 
If you have scanned by jam recipes because you were too intimated by the process, especially the canning, DO NOT scan over this recipe.  I can’t tell you enough how simple this recipe was.  Just give your self a little extra time to allow for cooling, but that’s it.  Your intimation ends here!  
 
This recipe can be used in many different ways. Just substitute the blackberries with your favorite fruit. I can’t wait to use this recipe to make all different types of jam – raspberry, strawberry, grape, blueberry.
Big jam things to come in my future! I hope for you too 🙂

Blackberry Jam
For Printable Recipe, Click here!
Makes: 1 pint = 2 cups
2 cups Blackberries
¼ cup Water
1 ½ cups Sugar
1 package of Powdered Gelatin (8 tbsp.), dissolved in 3 tbsp. of Water
Combine the blackberries and the water in a large saucepan.  Using a potato masher, or a fork, mash the blackberries.  Place the pan over medium heat and bring the mixture to a low simmer.  Add the sugar and stir to combine.  Then mash the blackberries again. 
Allow it to simmer for 25 minutes, and then bring to a large, rolling boil. 
Dissolve the gelatin in 3 tbsp. of water, and then add to the mixture once it reaches a boil.  Stir until the gelatin has completely melted, and then allow the mixture to boil for 5 minutes. 
Turn the heat to low and allow the mixture to simmer for 5 minutes.  Remove the pan from the heat and allow it to cool completely in the pan.
Once the mixture has cooled, transfer it to a glass jar and then seal the jar.  Bring a pot of water to a boil and place the jar in the middle of the boiling water.  Leave the jar in the boiling water for 10 minutes and then carefully remove.  Let the jar sit on the counter until completely cooled.
Place the jar in the refrigerator until ready to be served.  Enjoy :)!
This jam lasts about 1 month when kept in an airtight container (preferably the glass jar) in the refrigerator.
Recipe adapted from spoon fork bacon.

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  • Melissa September 14, 2011 at 3:00 pm

    “What’s not to like? Custard? Good. Jam? Good. Meat? Goooooood.”

  • Angel September 22, 2011 at 10:30 pm

    I’ve never heard of using gelatin instead of pectin in jam, but I suppose they are the same thing 😉

  • Katy December 12, 2015 at 9:12 am

    I know this is an older post, but can you can this for a shelf stable jam? Our son is allergic to pectin (he’s actually allergic to apples, pectin is made with apples), so this is the perfect solution.