Black Blue Jam Recipes

BLACK & BLUE JAM

Steps:

• 1. Prepare your jars, start your lids to simmering and bring your canning pot to a boil.
• 2. In a large pot, combine blueberries, blackberries and sugar. Stir well, set the heat to medium and bring to a simmer. Pour in lemon juice and add lemon zest; stir well, increase the heat to high and bring to a boil.
• 3. Reduce heat slightly and cook for 30 minutes or until it starts to thicken, stirring often.
• 4. Add pectin, stir very well and bring the heat back to high; boil for 5 minutes or until thickened, stirring frequently. To know if it's ready, dip a metal spoon in an ice water bowl, dry it off and scoop up some jam. Let it cool off to room temperature. If it sets up, it's ready otherwise cook a little longer. Keep in mind that as the jam cools and sets up, it will get thicker.
• 5. Remove from the heat, fill the prepared jars, wipe rims, apply lids and screw bands, and process in a boiling water bath for 10 minutes.
• 6. Remove from water and allow jars to completely cool on a wire rack. Makes 7 jars of 250ml
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BLACK & BLUE JAM

Steps:

• Prepare your jars, start your lids to simmering and bring your canning pot to a boil.
• In a large pot, combine blueberries, blackberries and sugar. Stir well, set the heat to medium and bring to a simmer. Pour in lemon juice and add lemon zest; stir well, increase the heat to high and bring to a boil.
• Reduce heat slightly and cook for 30 minutes or until it starts to thicken, stirring often.
• Add pectin, stir very well and bring the heat back to high; boil for 5 minutes or until thickened, stirring frequently. To know if it's ready, dip a metal spoon in an ice water bowl, dry it off and scoop up some jam. Let it cool off to room temperature. If it sets up, it's ready otherwise cook a little longer. Keep in mind that as the jam cools and sets up, it will get thicker.
• Remove from the heat, fill the prepared jars, wipe rims, apply lids and screw bands, and process in a boiling water bath for 10 minutes.
• Remove from water and allow jars to completely cool on a wire rack. Makes 7 jars of 250ml.

BLACK CURRANT JAM

Steps:

• Crush currants thoroughly, one layer at a time. Press half of pulp through a sieve to remove some of the seeds. Place pulp in large saucepan; add water. Bring to boil on medium heat, stirring occasionally. Reduce heat to medium-low; cover. Simmer 15 min., stirring occasionally.
• Add pectin crystals; mix well. Bring to full rolling boil on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil 1 min., stirring constantly. Remove from heat. Stir and skim foam for 5 minute to prevent fruit from floating to top.
• Pour immediately into warm sterilized jars, filling to within 1/4 inch of rims. Seal while hot with sterilized two-piece lids with new centres. Let stand at room temperature until set.