Despite the creepy critters, the end result was wonderful and I can't wait to go back again soon. Not only did we come home with pints of delicious blackberries, but we met a rabid horse, and a bear-dog... And a very nice old man that taught us about the chemistry behind how non-sugar-binding pectin works to thicken homemade jam.
INGREDIENTS
4 cups fresh crushed blackberries
1/4 cup fresh lemon juice
2 cup granulated sugar
2 teaspoons non-sugar-binding pectin
4 12ounce glass jars with tops
Mash the berries with a fork or potato masher. Add them to a large pot with the lemon juice and bring to a boil. Add the pectin and bring to a rolling boil again (make sure you also add the appropriate amount of calcium water that will be in the same box as the pectin- I used 2 teaspoons). After 2 or 3 minutes remove from heat. Pour into hot, sterilizing jars and put the tops on. Let sit on the counter for 12-24 hours then refrigerate. These will stay fresh in the fridge for about 3 weeks, or in the freezer for longer. YUM.
INGREDIENTS
4 cups fresh crushed blackberries
1/4 cup fresh lemon juice
2 cup granulated sugar
2 teaspoons non-sugar-binding pectin
4 12ounce glass jars with tops
Mash the berries with a fork or potato masher. Add them to a large pot with the lemon juice and bring to a boil. Add the pectin and bring to a rolling boil again (make sure you also add the appropriate amount of calcium water that will be in the same box as the pectin- I used 2 teaspoons). After 2 or 3 minutes remove from heat. Pour into hot, sterilizing jars and put the tops on. Let sit on the counter for 12-24 hours then refrigerate. These will stay fresh in the fridge for about 3 weeks, or in the freezer for longer. YUM.
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