 Summary
Unlike traditional canned jam, these preserves do not require long days of preparation and exact cooking times or any cooking at all sometimes. all you need are fresh ripe fruit, clean jars, sugar and pectin to help the jam set. Be sure to use fruit that is perfectly ripe...the jam is only as good as the fruit used.
Cookware used in Recipe
 4 Quart Sauce Pan with Cover View
Prep Time
45 Minutes
Servings
12 - 14
Ingredients:6 cups blackberries juice of one lemon 2 tsp. minced dried lavender flowers ½ tsp. sea salt 2 cups sugar 5 Tbls. No Cook freezer jam fruit pectin *see note
Directions: In a large bowl, combine the blackberries, lemon juice, lavender and sea salt. Stir to mix. Mash with a potato masher just until the blackberries start to release juice, but are still in chunks.
In a separate bowl, stir the sugar and instant pectin until well blended. Add to the blackberry mixture and stir for 3 minutes or until the sugar is dissolved.
Pour into clean jam or freezer containers, leaving ¾ inch of space at the top to allow the jam to expand in the freezer. Cover and let sit at room temperature for 24 hours until set. Store refrigerated for up to 3 weeks or in the freezer for up to 1 year. Thaw in the refrigerator when ready to use.
Note* Make sure to use the right kind of pectin, otherwise, the jam won't set, because freezer jams aren't cooked and use less sugar. The fruit's natural pectin needs to be boosted with commercial pectin, which is available in most supermarkets. NO COOK pectin is designed specifically for uncooked freezer jams. The directions on most boxes of pectin advise using the exact amount of sugar recommended, or the jam will not set properly. This is simply a matter of taste. You may prefer to have a jam that is a little runnier and a lot lower in sugar. The main thing to remember is to stir the pectin into the sugar thoroughly, or it will clump together. |
