Blueberry-Blackberry Jam The Best Recipes

Friday, November 15, 2019 Add Comment Edit

Are you searching for recipes Blueberry-Blackberry Jam, the site provides recipes Blueberry-Blackberry Jam that an individual need Listed below are the quality recipes Blueberry-Blackberry Jam of which you need

Blueberry-Blackberry Jam

"This is a jam for late summer with blueberries, blackberries and, as a special addition, a little bit of gin and slivered almonds. Toasting the almonds is optional, but it's worth the extra step, as it adds flavor."

Ingredients :

2 tablespoons slivered almonds
2 1/2 cups crushed ripe blueberries
2 1/2 cups crushed ripe blackberries
1 (1.75 ounce) package fruit pectin (such as Sure-Jell Premium Fruit Pectin®)
7 cups white sugar
lemon, juiced
2 tablespoons gin

Instructions :

Prep : 20M	Cook : 128M	Ready in : P1D

Inspect 8 half-pint jars for cracks and rings for rust; discard any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
Toast the almonds in an ungreased skillet until lightly colored, 3 to 5 minutes. Set aside.
Place crushed blueberries and blackberries in a large pot and add pectin. Slowly bring to a full rolling boil. Add sugar and lemon juice and stir to dissolve. Return to a full rolling boil for exactly 1 minute, stirring constantly. Skim off any foam with a ladle or a large spoon.
Remove the pot from the heat. Stir in gin and toasted almonds.
Ladle jam immediately into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.