Toast with blackberry jam and a blackberry on top

Description

Create a wonderful fresh blackberry jam with the unique addition of sage. This simple small-batch jam recipe includes instructions for canning the jam to enjoy at a later date, but it could also be stored in the refrigerator. If you're not canning the blackberry jam, enjoy jam within a week or two.

  • 9 Packages (6 ounces each) Driscoll's Blackberries
  • Zest of 1 Lemon
  • Juice of 1 lemon
  • 4 Cups sugar, divided
  • 1 Tbsp. butter (optional)
  • 20 fresh sage leaves, chopped
  • 1 Package (1.75 ounces) low-sugar/no-sugar pectin
  1. PLACE a small dessert plate into refrigerator to CHILL until needed.
  2. PREHEAT oven to 200°F.
  3. CLEAN 7 half-pint canning jars with hot soapy water.
  4. PLACE jars upside down on a cookie sheet and PLACE cookie sheet into oven until needed.
  5. PLACE canning jar disks into a small saucepan filled with water and HEAT over low heat until needed.
  6. FILL a large pot with water and heat to boiling.
  7. PLACE 9 packages blackberries into a medium saucepan.
  8. ADD the zest of 1 lemon.
  9. ADD the juice of 1 lemon.
  10. ADD 2 cups sugar.
  11. BRING to a boil over high heat.
  12. ADD 1 tablespoon butter if mixture becomes too foamy (optional).
  13. REDUCE heat to medium and SIMMER 20 minutes and STIR occasionally to prevent burning at bottom of pan.
  14. TRANSFER half of blackberry mixture to the bowl of a fine mesh sieve and PRESS with the back of a ladle to STRAIN out seeds.
  15. RETURN strained blackberry mixture to saucepan and DISCARD seeds.
  16. ADD 20 chopped sage leaves.
  17. PLACE remaining 2 cups sugar into a medium bowl.
  18. ADD 1 package low-sugar/no-sugar pectin and WHISK thoroughly to combine.
  19. ADD sugar mixture to blackberry mixture.
  20. STIR until sugar mixture is completely dissolved.
  21. BRING mixture to a boil over high heat and STIR often to prevent burning at bottom of pan.
  22. REDUCE heat to medium and STIR often until mixture begins to thicken and surface looks glossy.
  23. PERFORM doneness test: Drop a small spoonful of jam onto chilled plate, wait 3 minutes until jam is cooled, run a finger through jam. Jam is done when it does not run back together. If jam runs back together continue to simmer and stir until it reaches desired thickness.
  24. REMOVE one canning jar from oven using a hot pad and/or tongs.
  25. LADLE jam carefully into jar and LEAVE 1/4 inch at top of jar.
  26. WIPE jar rim carefully with a wet paper towel to REMOVE any spilled jam.
  27. PLACE 1 canning jar disk onto jar using tongs.
  28. PLACE 1 canning jar ring onto jar and tighten only finger-tight. Do not over tighten.
  29. REPEAT with remaining jars.
  30. PLACE jars into pot of boiling water and ENSURE jars are covered by at least 1 inch of water.
  31. ALLOW jars to boil 10 minutes (high altitudes may require additional boiling time).
  32. REMOVE jars from water and REMOVE canning jar rings.
  33. PERFORM sealing test: Lift jars slightly by edges of canning jar disks. Jars are properly sealed if disks stay in place. Replace canning jar rings onto jars and store up to 1 year before using. Improperly sealed jars should be stored in refrigerator and jam used within 3 weeks.
  1. This recipe was created by Marisa McClellan from Food in Jars. Click here to read her blog.
Calories 40.72
Total Fat 0.05 g
Saturated Fat 0.00 g
Cholesterol 0.00 mg
Sodium 0.19 mg
Total Carbohydrates 10.39 g
Dietary Fiber 0.47 g
Protein 0.13 g