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Nearly Seedless Blackberry Sage Jam

Source of Recipe

From "Food in Jars" by Marisa McClellan


Recipe Introduction

"During my childhood in Portland, Oregon, I got very used to the idea of free blackberries. They grow wild all over the Pacific Northwest, to the point of becoming a nuisance (my father once had to rent a backhoe in order to reclaim a portion of our yard from the blackberry brambles). Those wild blackberries are very seedy, thus my habit of making seedless blackberry jam. If you prefer your blackberry jam to retain some crunch, feel free to skip the seeding step."

List of Ingredients

◦ 6 cups seedless blackberry pulp (from 3 quarts blackberries, mashed through a strainer with the back of a wooden spoon)
◦ 4 cups granulated sugar
◦ 15 to 20 fresh sage leaves
◦ Zest and juice of 1 lemon
◦ 1 (3-ounce) packet liquid pectin


Recipe

Prepare a boiling water bath and four regular-mouth 1-pint jars. Place the lids in a small saucepan, cover them with water, and simmer over very low heat.

In a large pot, combine the fruit pulp and sugar and bring to a boil over high heat. Add the sage leaves and lemon zest and juice and stir to combine. Let the mixture continue to boil, stirring frequently to prevent it from bubbling over.

When the mixture appears to have thickened, which should take approximately 20 to 25 minutes, reduce the heat to a simmer and add the pectin. Return to a boil for at least 5 minutes.

Remove the pot from the heat and ladle the jam into the prepared jars. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 10 minutes.

Makes three 1-pint jars