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I am back in South Jersey - the land of my birth - to hang with the family for Christmas and New Years. My mom and sister really wanted to learn to can, which I've been doing ever since I had a garden in Davis, CA. It's kind of funny that I'm teaching them to can given I'm the youngest, but there it is.

My sister eats rye toast with jam every morning and her fav is peach, but fresh peaches are right out for winter - frozen was the only way to go. My mom suggested blackberry because it's high in fiber. Straight blackberry sounded boring so I literally spiced it up with the only spice mixture I could find in my sister's house - pumpkin pie spice. It worked REALLY well! I went for honey instead of granulated sugar for both health and flavor. 

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Spiced Blackberry Jam

December 21, 2015

condiment, fall, gluten-free, spring, summer, winter

I am back in South Jersey - the land of my birth - to hang with the family for Christmas and New Years. My mom and sister really wanted to learn to can, which I've been doing ever since I had a garden in Davis, CA. It's kind of funny that I'm teaching them to can given I'm the youngest, but there it is.

My sister eats rye toast with jam every morning and her fav is peach, but fresh peaches are right out for winter - frozen was the only way to go. My mom suggested blackberry because it's high in fiber. Straight blackberry sounded boring so I literally spiced it up with the only spice mixture I could find in my sister's house - pumpkin pie spice. It worked REALLY well! I went for honey instead of granulated sugar for both health and flavor. 

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Information

Servings: Makes seven 4-oz jars
Time: About 15 minutes active; 40 minutes total (plus canning time)
Price: ABout $11.55 total; $0.42 per 2 Tbsp serving
Nutrition (per serving):
Calories: 44.5
Protein: 0.3g
Fat: 0.1g
Saturated fat: 0g
Carbohydrates: 11.5g
Fiber: 1.3g
Sodium: 0.8mg
Cholesterol: 0mg
High In:
Good Source: Manganese
Low In: Fat, Saturated Fat, Cholesterol, Sodium

Ingredients

  • 24 oz frozen blackberries
  • 3/4 cup honey
  • 1/3 cup cider vinegar
  • Juice of 1/2 lemon
  • 2 tsp pumpkin pie spice
  • 3 oz pouch liquid pectin

Preparation

  1. In a large pot, heat frozen blackberries over medium-low heat and crush with a potato masher - leaving some berry pieces.
  2. Turn heat to medium, and add honey, vinegar, lemon juice, and pumpkin pie spice and stir to incorporate. Taste and adjust sweetness and spice to your taste.
  3. Bring to a rolling boil over medium-heat and then add the pectin. Stir constantly for one full minute.
  4. Remove from heat and let cool slightly. If mixture doesn't thicken enough, return to a rolling boil and add 1/4-1/2 pouch more of pectin - repeating step #3.
  5. When jam is at the proper consistency, either let cool, put in a covered container and refrigerate - eating within two weeks. Or can according to my Honey-Ginger Grapefruit Marmalade recipe, if you want to preserve longer and/or give as gifts.

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