To start off, let's just say I was not the biggest fan of jam growing up. I know, I'm not sure what was wrong with me. Every now and then I would be O.K. with a little bit on a biscuit, but it took me 20 years to enjoy a PB and J. Again, still not sure what was wrong with me!
Then, it all changed once I became pregnant and started eating basically everything. I tried foods I had sworn I would never enjoy, such as avocado, and it was life changing. One of my favorite new spreads became strawberry jam, as it sweetened up this mama's morning sickness breakfast of dry wheat toast. Once more, life changing!
Today, I present blackberry jam, a more seasonal jam from late summer that I am becoming nostalgic for, now that fall is officially here. I adapted the recipe from a favorite peach jam recipe. It's easier and quicker than most and bonus: jam lasts forever in the fridge! However, if you're like me, you eat jam and biscuits every weekend and run out in a couple of weeks. You could say I'm officially a convert.
Recipe: Yields 4oz. (I like the small amount to keep a variety in the fridge!)
- 1/4 lb. of blackberries
- 1 tbs. of honey
- 1 tbs. of lemon juice
1 - Wash blackberries thoroughly, then mash with a potato masher, fork, or mortar and pestle. (I use this one from World Market, it’s amazing!)
2 - Transfer to a small mixing bowl and combine with the honey and lemon juice.
3 - Pour into a medium size pot and boil over medium high heat for 10-15 minutes.
4 - Ladle the jam into your jar and refrigerate overnight for (in my opinion) the best texture.