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Blackberry Chambord Jam

Source of Recipe

From "Blue Ribbon Canning" by Linda J Amendt


Recipe Introduction

"This delightful jam is a wonderful blend of blackberries and Chambord, a black raspberry liqueur. Chambord brings out the delicious flavor of the blackberries and creates a sweet spread for muffins and scones."

List of Ingredients

â—¦ 5½ cups seedless blackberry pulp (about six 18-ounce packages blackberries, crushed and pressed through a fine-mesh sieve twice)
â—¦ 1 box (1.75 ounces) powdered pectin
â—¦ ½ teaspoon unsalted butter (optional)
â—¦ 7 cups granulated sugar
â—¦ ½ cup Chambord


Recipe

In an 8-quart stainless steel stockpot, combine the blackberry pulp and pectin. Add the butter, if using. Bring the mixture to a full rolling boil over medium-high heat, stirring constantly.

Add the sugar and stir until completely dissolved. Return the mixture to a full rolling boil, stirring constantly. Boil for 1 minute, stirring constantly.

Remove the pot from the heat and skim off any foam. Add the Chambord and stir until well blended. Let the jam rest for a few minutes, stirring occasionally.

Ladle the jam into hot jars, leaving ¼-inch headspace. Remove any air bubbles. Wipe the jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands.

Process 4-ounce, 8-ounce, and pint jars in a water bath canner for 10 minutes. Remove from the water bath canner and let cool for 12 to 24 hours. Check the seals and remove the screw bands. Store jars in a cool, dry, dark place for up to 1 year.



Makes 6 to 7 (8-ounce) jars or 3 pints



• Serving Suggestion:
Enjoy this jam on toasted bread, muffins, and scones. It also makes a wonderful filling for individual fruit tarts and shaped cookies or a syrup to pour over vanilla ice cream.