Tomorrow I'm going to share another of the breads that is a favorite around here (it's neck and neck which my husband loves more--me or that truly terrific loaf--can't say I blame him!) so in prep for that, I thought you'd like to have this super-simple recipe for Blueberry-Blackberry Jam. It's sweet but not overly so and full of real chunks of fresh blackberries and blueberries--divine on a slice of bread or even by the spoonful!
If that Laura Ingalls part of you has always wanted to make homemade jam but you've been too intimated to try, this is the one to start with. There's barely any work involved, absolutely no nerve-racking canning or sterilizing involved (you simply store this in the fridge for up to a month) just a little stirring now and then and in about an hour, you've got yourself a nice finger-staining little supply. I feel a weekend project coming on...
Makes about 6 twelve ounce jars
Prep Time: At least 30 minutes for berries to macerate and better yet overnight; Cook Time: About 1 hour
- 1 1/2 pounds (3 pints) blackberries, washed
- 1 1/2 pounds (3 pints) blueberries, washed and picked over
- 2 1/2 cups sugar
1. Place all the berries in a large bowl and toss with the sugar. Cover and let sit, stirring now and then for at least 30 minutes, or better yet, place in the fridge and let sit overnight, stirring whenever you think about it.
2. When ready to cook the jam, give the mixture a good stir and scrape it all out into a bit pot. Cook over relatively high heat so that the berries soften and break down and the whole thing bubbles, but not in a crazy way. Scrape the sides down with a wooden spoon or spatula to keep it from scorching. After about 30 minutes, you will notice that the jam is thickening up. Turn the heat down and let it cook some more. If you stop too soon, the jam will taste good but be a little too watery. Cook for another 15 minutes or so and then use a whisk to break up some of the berries a bit more so that there are still chunks but they are not too large. Taste the jam and add more sugar if you think it needs it and see how thick it is. At this point I usually stop and remove it from the heat because it will thicken more as it cools. When the jam is cooled a bit, transfer to jars (a ladle is helpful with this) and let cool completely before covering and refrigerating. Jam should keep for about a month in the fridge.
Note: Recipe adapted from Sweet by Valerie Gordon. I cook this and all my jams for much longer than any recipe says so--I don't think the plate in the freezer test is reliable.