This Old Fashioned Blackberry Jam Recipe No Pectin is easy to make and stores in the fridge well up to 3 months.
Serve this along some fresh homemade fried Bannock bread to make it a breakfast!
I like to make this Jam at the same time I make my Fried Bannock Recipe. Both recipes can be ready in less than 30 minutes, I kid you not. Talk about a fresh, fast breakfast dish.
Otherwise this Jam goes well over scones, toast you name it.
WHAT DOES PECTIN DO TO JAM
It helps it to hold the ingredients together as it cools and turns into a thicker jam.
WHY DON’T I USE PECTIN IN MY JAM
I do not use pectin, because I do not make large batches of Jam.
Rather I make a small batch that I will use up within a couple of weeks.
Also I like my Jam to be more liquidly vs firm.
WHAT IS IN BLACK BERRY JAM NO PECTIN
3 SIMPLE INGREDIANTS
- LEMON JUICE
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- 2 cups of blackberries
- 5 tbsp sugar
- 1 tsp lemon juice
- In a medium saucepan add some blackberries, sugar and lemon juice.
- Turn the heat to medium-low and mash the blackberries with a potato masher then simmer the jam until it reaches gel stage, stirring constantly to keep it from burning or over flowing.
- Simmer for 20 minutes.
- Pour the jam into a small container and its ready to serve when you want it.
- Cool it in the fridge to help it solidify more before serving.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 46Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgCarbohydrates: 11gFiber: 2gSugar: 10gProtein: 1g
These calculations are based off Nutritionix