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Photo: Jennifer Causey
Active Time:1 hr 45 minsTotal Time:4 hrs 55 minsServings:32Jump to Nutrition Facts
Active Time:1 hr 45 minsTotal Time:4 hrs 55 minsServings:32
Active Time:1 hr 45 mins
Active Time:
1 hr 45 mins
Total Time:4 hrs 55 mins
Total Time:
4 hrs 55 mins
Servings:32
Servings:
32
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients3poundsfresh or frozen blackberries2cupsgranulated sugar¼cupfresh lime juice1 ½tablespoonsgrated fresh ginger¼teaspoonsalt
Cook Mode(Keep screen awake)
Ingredients
3poundsfresh or frozen blackberries
2cupsgranulated sugar
¼cupfresh lime juice
1 ½tablespoonsgrated fresh ginger
¼teaspoonsalt
DirectionsCombine blackberries and sugar in a large saucepan. Let stand for 1 hour, stirring occasionally.Place the blackberry mixture over medium-high heat; bring to a boil, stirring often and mashing the berries with the back of a spoon to help break them down, until the mixture is thick and jammy, 15 to 20 minutes. Set a fine-mesh strainer over a large heatproof bowl. Strain half of the blackberry mixture, pressing with the back of the spoon to extract remaining juices. Return the strained blackberry juice to the saucepan; discard the solids in the strainer.Reduce heat to medium-low; place a candy thermometer in the pan. Stir in lime juice, ginger and salt. Continue to cook, stirring constantly, until the mixture reaches 220°F, 15 to 20 minutes more. (The jam is ready when the bubbles become more stable and the mixture is thickened enough that you can see the bottom of the saucepan when you stir.) Remove from heat and let stand for 10 minutes.Ladle the jam evenly among 4 (1-pint) clean canning jars and place lids on the jars. Let stand at room temperature until completely cooled, about 3 hours.To make aheadRefrigerate jam for up to 2 months.Equipment4 (1-pint) canning jars with lidsOriginally appeared: EatingWell.com, April 2021
Directions
Combine blackberries and sugar in a large saucepan. Let stand for 1 hour, stirring occasionally.Place the blackberry mixture over medium-high heat; bring to a boil, stirring often and mashing the berries with the back of a spoon to help break them down, until the mixture is thick and jammy, 15 to 20 minutes. Set a fine-mesh strainer over a large heatproof bowl. Strain half of the blackberry mixture, pressing with the back of the spoon to extract remaining juices. Return the strained blackberry juice to the saucepan; discard the solids in the strainer.Reduce heat to medium-low; place a candy thermometer in the pan. Stir in lime juice, ginger and salt. Continue to cook, stirring constantly, until the mixture reaches 220°F, 15 to 20 minutes more. (The jam is ready when the bubbles become more stable and the mixture is thickened enough that you can see the bottom of the saucepan when you stir.) Remove from heat and let stand for 10 minutes.Ladle the jam evenly among 4 (1-pint) clean canning jars and place lids on the jars. Let stand at room temperature until completely cooled, about 3 hours.To make aheadRefrigerate jam for up to 2 months.Equipment4 (1-pint) canning jars with lids
Combine blackberries and sugar in a large saucepan. Let stand for 1 hour, stirring occasionally.
Place the blackberry mixture over medium-high heat; bring to a boil, stirring often and mashing the berries with the back of a spoon to help break them down, until the mixture is thick and jammy, 15 to 20 minutes. Set a fine-mesh strainer over a large heatproof bowl. Strain half of the blackberry mixture, pressing with the back of the spoon to extract remaining juices. Return the strained blackberry juice to the saucepan; discard the solids in the strainer.
Reduce heat to medium-low; place a candy thermometer in the pan. Stir in lime juice, ginger and salt. Continue to cook, stirring constantly, until the mixture reaches 220°F, 15 to 20 minutes more. (The jam is ready when the bubbles become more stable and the mixture is thickened enough that you can see the bottom of the saucepan when you stir.) Remove from heat and let stand for 10 minutes.
Ladle the jam evenly among 4 (1-pint) clean canning jars and place lids on the jars. Let stand at room temperature until completely cooled, about 3 hours.
To make ahead
Refrigerate jam for up to 2 months.
Equipment
4 (1-pint) canning jars with lids
Originally appeared: EatingWell.com, April 2021
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Nutrition Facts(per serving)68Calories17gCarbs1gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
