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.
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.
Allow to cool.
Home-canned products should be used within a year.
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