Hello! How have you been? It’s been a rough 4-5 days here pregnancy wise… like the second trimester brought on morning sickness and massive headaches. Oye. No fun. Finally this morning I woke up feeling much better and more like myself. Although there have been some not so fun days, I’ve still been keeping myself busy and as productive as I can with canning! Over the weekend I made peach salsa and nectarine-lime jam.
A few days prior to that I made a batch of tomato salsa.
All three recipes came from a book I am absolutely in love with – Food in Jars.
The pictures are beautiful, it’s well written with creative recipes and plus I think it’s super cool that the author is a blogger (her blog is called Food in Jars). I picked it up from the library but think it will be a good investment to have in the house.
Prior to picking that book up, along with another preserving book I haven’t read much of yet, I canned on my own. I started easy with blackberry jam.
Blackberry jam is super easy because you don’t have to cut or peel the fruit, just wash and mash. I wanted to make a low sugar jam. Most low sugar recipes still call for 4 cups of sugar, but that just seemed like a lot, so I went with less.
First I got my resources together. The two that I pulled from were how to make blackberry jam from PickYourOwn and the SURE.JELL for less or no sugar needed blackberry jam recipe. I followed the canning directions, but basically added sugar to the taste I liked.
I used wild blackberries Jacob and I picked together, which I hear have more seeds in them than store bought berries. I didn’t remove any seeds, and the jam was definitely a bit seedy. We still like it and have been eating it, but next time I might follow the steps for how to remove half the seeds. It’s all based on taste though, make it how you’d like to eat it!
What you’ll need for canning:
- water bath canning pot with lid
- jar grabber
- jar funnel
- glass mason jars
- large pot for cooking your jam
- large spoon and ladle
Low Sugar Blackberry Jam (canned)
This recipe made enough for 3 pint + 3 half pint jars. Yield will vary based on water content in fruit and amount of sugar used.
- 6 cups mashed blackberries
- 1 box pectin for low or no sugar recipes
- 2 1/4 cup natural cane sugar
- Begin by filling your large canning pot with water. Enough water that it will still cover the jars with 1 inch of water above them once they are place in there. This step takes the longest, so begin it right away.
- Once your water is close to a boil, place your glass jars in the water for 10 minutes. After that remove and place on a clean towel.
- Place your lids in a small bowl and cover with boiling water.
- In your large pot add the blackberries and mash over medium-high heat. Mix together the pectin and 1/4 cup sugar. Add into the blackberries. Bring to a rolling boil. Stir in remaining sugar. Allow the mixture to thicken for 1 more minute, then remove from heat.
- Ladle into your jar (use the jar funnel to make it less messy). Wipe the rims down, and place your lid on, then screw the ring on next.
- Process in a water bath for 10 minutes, then remove and allow to cool on a clean towel. Not too long after you take them out you’ll begin to hear popping – that’s the jars sealing! After they are completely cool, check to make sure they all sealed. If you press down on the center of the lid it should not spring back. If it does, refrigerate the jar.
Note: Since I went with less sugar than the normal recommended amount, it may not stay preserved as long. Sugar is a natural preservative, so when you reduce that, you reduce the amount of time it will be shelf stable for.
I didn’t put one of my ring on correctly (back one in the middle you can see is a bit crooked) so it didn’t seal.
No worries though, we just used that one right away.
Have you canned before? What’s your favorite thing to make? Or if you haven’t before, what do you want to try out?
This weekend is canning weekend with my family in Seattle. I can’t wait!