The problem with making jam at home is that it’s no problem.
A regular batch of freezer jam doesn’t even take 45 minutes
and that includes washing/drying containers.
You can have it on toast.
You can put it on waffles.
Try a teaspoonful in your plain yogurt. (Just buy plain yogurt and do this or add a tad of honey.)
You can give it away. Oh, the friends you’ll have.
Even if you do, you’ll have enough jam to last quite a while.
Here’s my jam cooling out on the deck.
I couldn’t do that today because the wind is blowing 70 mph.
So here’s what I did… I followed the directions on the pectin packet. Just for grins, I’ll recount the experience.
Freezer Blackberry Jam ala SureJell Package and Alyce
makes about 7 cups of jam
Wash and dry about 10 c worth of containers. (1 and/or 2 cup–your choice) While you’re only making 7 cups of jam, you’ll need space at the top of each container for expansion. Set aside on a big baking sheet or on counter where they can stay for a day or so.
Wash and pat dry about 3 pints fresh blackberries.
Mash them with a potato masher or put them in the food processor. Leave some partial fruit; don’t completely puree. Measure to make sure you have exactly 3 cups of mashed berries. Eat any left.
Measure into a large bowl exactly 5 1/4 c white sugar. Mix 3 cups measured mashed blackberries into it. Let stand 10 minutes, stirring occasionally.
Meantime, measure 3/4 c water into a small saucepan and add package of pectin (Surejell). Stir well; it will be lumpy. Bring to a boil over high heat and let boil 1 min. (30 seconds extra at altitude.) Pour into blackberry-sugar mixture and stir for 3-5 minutes continuously until the sugar is completely melted. Taste to make sure no grit remains behind.