I recently came across this great mural of inspiration during a morning hood walk. Jam!
Granted it is not berry season here in Seattle, but I did make some tasty blackberry jam this summer, right before ripping those obnoxious thorns out of the ground (actually hired someone to do that, who I am I fooling).
I don’t have the step by step photos, just know that you will pick a ton and not can very much. What it lacks in quantity though, it makes up for in quality and happiness. Here’s to the coming summer!
Blackberry Jam – from (my favorite canning book) The Joys and Jams, Jellies and Other Sweet Preserves – L Ziedrich
Makes about 4-6 pints
Some people choose to not cook berries first if seeds are small, maybe use a food mills or sieve of some sorts. I personally, like the seeds. Saves work, feels more authentic. At this point you should do all that prep work prior to canning (sterilize jars, set up area, clean counters, get supplies out, start the boiling water bath etc)
- 4 ½ pounds blackberries (just gently rinsed)
- 6 ¾ cups sugar
- 2 tablespoons lemon juice
Mash the berries up in either a preserving pan or, like me, a large fry pan with straight sides.
Add sugar and lemon juice and stir stir stir, until the sugar is dissolved.
At this point, raise the heat from medium to medium-high with the goal of bringing to a boil. Be sure to keep stirring frequently. Keep this up until it passes the chilled dish test.
Ladle the jam, using a funnel (IMHO) into the pint or half-pint jars, add lids and rings. I prefer to use the smaller jars, so that I have more to give as gifts.
Process in boiling water bath for 10 minutes.
If you have never canned, this is an easy recipe. Here is a link to Canning Across America with great FAQs, recipes, groups and videos on canning, that you should definitely peruse.
Are you wondering who is this Sunbeam Bread girl ? I am. Apparently the homeowners discovered her when they were redoing the siding on their house in Beacon Hill. She is properly known as Little Miss Sunbeam. Mural is estimated by be from the 50s but today is still in great shape, vibrant colors. According to my exhaustive internet research and the post that led me in the right direction (Thank you Wendy Dunlap!), the Hansen Baking Company at one time operated a bakery and Sunbeam Bread franchise in the Lower Queen Anne neighborhood (until 1970s), close to the location of the current Metropolitan Market previously Larry’s Market and also one of the first Bartell’s I worked at. Sunbeam still exists as part of the Quality Bakers of America group, but is no longer represented in the Pacific Northwest market, mostly mid to eastern US. Franz bread and Hostess (no longer with the most-est) Wonderbread still hail from here.
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