Sunday, Jul 23rd

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Blackberry (Raspberry/Blueberry) Jam

Blackberry jellyOh, the joys of summer! When temperatures are soaring and the days are scorching hot, I am always hard pressed to find something fun and meaningful to do that the whole family can enjoy. Berry picking at local plantations fits the bill. The joy and satisfaction of picking fresh local produce is only second to picking it from our own vegetable garden. Both my kids love berries and I love the health benefits they bring to the platter. And this recipe for jam is so quick and easy, there is no excuse not to make it.

3 cups mashed or sieved blackberries (use raspberries or blueberries if your little heart pleases)

3 cups sugar

2 tablespoons fruit pectin powder

Pick fresh berries. Fresh fruit work better than frozen. The berries do not have to be very ripe. Mash the blackberries with potato smasher. Strain them in mesh sieve if you prefer seedless jam. Also, if you do not have pectin, just add a little more sugar and substitute with 2 teasp lemon juice. Put the ingredients in a nonstick pan and bring to boil. Boil on high heat for 5-7 minutes stirring occasionally. Reduce heat to medium and boil for another 15 minutes. Transfer into jars or glass containers and let it cool. Don’t fill the jars to the rim. After jars cool, refrigerate. Enjoy with toast, cookies, or any other favorites. We love peanut butter-jam sandwiches, too.