Jam Session! - So Many Recipes, So Little Time... Blog at Allrecipes.com - 119351

So Many Recipes, So Little Time...

Jam Session! 
Aug. 18, 2009 5:42 am 
Updated: Sep. 29, 2009 8:46 am

Well, the other day I decided my two younger boys

needed to get busy and do something.


I know it was awfully hot out, but my intentions were good - get them outside doing something that should be fun, get them all hot and sweaty, then throw them in the pool to cool off.

So I decided they should help me pick the blackberries that grow wild around our property.

Why should I have all the fun, right?

They started out as enthusiastic berry pickers, happily filling plastic containers with berries and staining their hands a most glorious shade of purple.

Then thorns started pricking tender fingers and heat stroke set in (well, to hear them tell it). Oh, and did I mention the mosquitoes? Needless to say, I was soon the lone berry hunter.

When I finished, I had about 5 cups of plump, juicy blackberries.

Time to make jam. This was a new adventure for me.
Actually every canning blog I've written so far has been a first effort.

I looked at the recipe on the pectin box and thought I had enough berries.
Boy was I wrong!

After crushing the berries and straining out some of the seeds,
let's just say I came up short.

I had about 2 cups of crushed berries.

Now what? Add peaches. I still had some left from other canning adventures.

There was a recipe for blackberry-peach freezer jam on the box, but not one for canning.
Still, I adapted it and it worked out pretty well.

It took 4 cups of chopped peaches.

Toss all the fruit in a big pot and add the sugar.

Bring the mixture to a rolling boil.
A rolling boil means that the fruit mixture doesn't stop boiling when it's stirred.
Add the pectin and boil for one more minute, then remove from heat.

Pour into hot, sterilized jars.

Wipe the rims and threads clean with a damp paper towel.

Then top with a hot lid and ring.

Process 10 minutes in a boiling water bath (longer at higher elevations).
Now you have jam.
I had a little left over.

It's really tasty on these little, buttery crackers.

And it looks so pretty in the jars.



Thanks for dropping by!
Wild Blackberries
Photo Detail
Homemade Jam!
Photo Detail
Aug. 18, 2009 8:09 am
no butter added to this one? Did it not foam up?
Aug. 18, 2009 8:09 am
no butter added to this one? Did it not foam up? I forgot to say, beautiful tutorial as always Pam
Aug. 18, 2009 8:53 am
Thanks, Avon! I didn't do the butter with this one - it said "optional", and I actually did this one before the peach preserves. Yes, it foamed up. That's why I used the butter with the peach preserves. Live and learn! :)
Aug. 18, 2009 9:04 am
In the 1920's, my grandmothers used to do the canning outside to keep the heat out of the house. Probably kept the fruit flies to a minimum. All the neighbors worked together and shared the goods. Men kept the fire and carried the hot water. Way before my time. Can't imagine controlling the heat under the pressure canner!
Aug. 18, 2009 10:11 am
Daiseyland, what a great story! I don't know how they did it.
Aug. 18, 2009 10:21 pm
That does look pretty. You will be so happy in the dead of winter spreading that on toast or making thumbprint cookies.
Aug. 19, 2009 4:57 pm
Oh yummy! Reminds me of the blackberries we used to have when I was little. Lived in east Texas and they grew crazy. Jam looks fabulous. I would have happily picked blackberries with you. :)
Aug. 20, 2009 6:42 pm
Ah, life has been too busy to put up my jam yet but my berries are accumulating in the freezer. I found the best "patch" last year right where I work! These were the best tasting berries I had ever had and the bushes were loaded. Even took the 4x4 truck and picked from on top of the cab to reach the unreachable. 52 pints of jam! All hot pack-no freezer jam. My freezer went out last year unbeknownst to me and I lost over 40 pints. Now, if you can just convince those boys to help with the picking! Take garden pruners and clip freely! You will love that jam this winter!
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Pam Ziegler Lutz

Home Town
Monroeville, Pennsylvania, USA

Member Since
Jan. 2003

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Baking, Grilling & BBQ, Frying, Stir Frying, Mexican, Italian, Southern, Low Carb, Healthy, Dessert, Quick & Easy, Gourmet

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About Me
I have three teenage sons who are picky eaters (especially the middle one). I try to cook things that they might enjoy trying, but they're not always willing to try new things. My husband started out a picky eater when we met back in 1986, but he's gotten much better and is willing to try ALMOST anything I make. In my spare time I teach second grade. I have introduced my students to cooking and/or new foods over the years.
My favorite things to cook
I love to try all sorts of new recipes, so I don't really have a favorite thing to cook. I enjoy using fresh ingredients from the garden and canning those ingredients to use year-round. I also enjoy baking treats for my second grade class. I'll try almost anything if I think my family will eat it. Of course, I've been known to try a recipe because I want to, whether they'll eat it or not.
My favorite family cooking traditions
I love making the pumpkin pies and other desserts for Thanksgiving. I always like to try one new dessert for each holiday. Baking Christmas cookies is a tradition that goes back as long as I can remember.
My cooking triumphs
I've made some pretty cool cakes for my boys' birthdays. They include a firetruck, baseball, football, and Pokeball. I've also used shaped pans to decorate everything from Barney and Elmo, Power Ranger, Jeff Gordon's #24 racecar, football helmet, a dog and dog house, a monkey, a giant cupcake, and a penguin. Some recent cakes have been a pizza, chef's hat, and Topsy-Turvy (Mad Hatter Cake.) The last one didn't collapse - that was a real triumph! One of my best triumphs has been teaching my boys to cook. They'll never go hungry.
My cooking tragedies
The first time I cooked a turkey I relied on my thermometer to tell when it was done. It wasn't.
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