This fresh blackberry jam, with a hint of cinnamon and ginger, captures the flavor of summer.
Makes: 4 cupsHands-on: 20 minutesTotal: 35 minutesDifficulty: Easy
Makes: 4 cups
- 4 cups blackberries
- 2 cups granulated sugar
- 1 cup water
- 1 tsp. lemon juice
- 1 tsp. ground ginger
- ¼ tsp. allspice
- 1 cinnamon stick (3")
- ⅛ tsp. salt
- 1 package (1¾ oz.) dry pectin
- Place blackberries in a heavy-bottomed saucepan and mash slightly with a potato masher or fork. Stir in sugar, water, lemon juice, ginger, allspice, cinnamon stick, and salt. Bring to a boil over high heat. Reduce heat to low and simmer 15 minutes.
- Remove cinnamon stick. Increase heat to medium-high heat. Stir in the pectin and bring mixture to a rolling boil, stirring constantly. Continue to boil and stir for 1 minute. Skim off and discard any foam.
- Ladle into hot, sterilized glass containers or jars, leaving 1" of headspace. Seal the containers or jars. Cool and refrigerate for up to 5 weeks or freeze for up to 8 months.