Blackberry jam and preserves are two of the South’s most ubiquitous condiments, cherished not only for spreading on breakfast breads but also for their versatility in pastry fillings, glazes, icings, and sauces. The natural pectin found in blackberries gives the jam its desired texture, so it’s wise to use all berries, even if slightly underripe, as they contain the highest pectin content. While some prefer to test the jam’s consistency the traditional way using a cold plate, using a candy thermometer is a reliable method to avoid any mishaps. While some people prefer seedless jam, it can be strained through a fine-meshed wire sieve or cheesecloth, although it may reduce the final yield. Personally, I find the presence of seeds a minor concern and believe the flavor and texture of the jam outweigh any inconvenience.
MAKES: four to five 1⁄2-pint jars
INGREDIENTS:
- 6 cups fresh ripe to semiripe blackberries
- 1⁄2 cup water
- 2 tablespoons fresh lemon juice
- 4 cups sugar
INSTRUCTIONS:
- Rinse and pick over the berries, removing the stems and caps and discarding any that show signs of mold. Wash them thoroughly in a large colander under running water.
- Place the berries in a large stainless-steel or enameled pot. Add the water, lemon juice, and sugar.
- Bring the mixture to a boil, stirring constantly.
- Reduce the heat to moderate and continue cooking, stirring often, until the jam reaches a temperature of 220°F on a candy thermometer.
- Remove the pot from the heat and skim any foam off the surface of the jam.
- Ladle the jam into four or five 1/2-pint sterilized jars, leaving about 1/4 inch of space at the tops.
- Seal the jars and store them for at least 1 month at room temperature before serving.
