Late summer mean blackberry time of year ! There ’s nothing like a plump , juicy , sun - warmed blackberry directly off the plant life , but if you have too many blackberries to eat fresh , first check and thank your lucky wiz , and then make a batch of this delectable jam . You wo n’t think the puncher of flavor in this extremely leisurely wild blackberry jam formula with two choice : scummy sugar or sweetened with stevia /sugar - barren .
Low Sugar Blackberry Jam Recipe for Canning
I ’ve been making this recipe for gift - giving for many years . This recipe was primitively divvy up here in 2012 but you’re able to see that I have a label on one of my photos for 2010 – I ’ve been canning it each year for a looooong metre !
I have a favourite spot for collecting blackberries and I often have more than I can ever use . The low sugar formula has half the clams of berry and so before you say , WHAT ! ? That ’s written correctly . Normally a jam formula has adequate or more of the amount of fruit to sugar ( yikes ) , but I truly have always preferred the rude flavor of the fruit to descend out more . That ’s what make this gloomy sugar version so thick and decadent . It ’s packed with fruit and oh so delicious . It also has the proper ratio of ingredients to be canned and stored in a pantry .
Ingredients
Make it !
Lightly rinse the berries and put into a big wad . Mash them up a bit with a white potato vine skirt chaser or fork . Add sugar and lemon and wreak to a furuncle . Reduce to medium low and keep it bubble lightly until the liquid manipulate down to the thickness you hope . I fake mine for 3 hour , budge from time to time , to get a really duncical final product . This mess will sit heap up on a cracker if I desire it too .
Ladle finish jam into 12 clean , desexualize 125 mil ( 1/2 cup ) sack jar or 6 x 250 ml ( 1 loving cup jars ; call 1/2 pints in the US ) . operation in aboiling water cannerfor 10 proceedings for the small jars and 15 minutes for the large jar . Store for up to a year in a cool , dour place .
Sugar-Free Blackberry Jam Recipe with Stevia
More latterly , I gave up scratch wholly . I think what I omit the most was enjoying my fresh , homemade jams . With so much sugar added , I just could n’t justify eating it any more . I tried a bit of dissimilar recipes with other sweeteners , and overall I do n’t tolerate nor do I want to consume any sweeteners other than stevia . Stevia to me is more of an herb than a sugar , and with beneficial property for health and the ability for me to mature it in my own backyard , I ’ve become a vast fan . See how to grow , harvest home , and utilize immature stevia here .
This formula can be made with some liquid stevia to augment the flavour of the natural fruit , but it is truly a more tart fruit spread than what would be considered “ mess . ” It also ca n’t be preserved in boiling water bathtub so please use it within a week and keep it refrigerated , or freeze more jars to utilise throughout the class .
light rinse off the Berry and put into a large stack . Mash them up a morsel with a potato woman chaser or furcate . sum lemon and convey to a boil . Reduce to medium low and keep it bubbling lightly until the liquid state cooks down to the thickness you trust . Mash the berries until it becomes more like a jam , and set off add together liquid stevia to taste . I add a few full dropper full , conjure up well , and taste . Some berries are sweeter than others so the amount you total can vary quite a bit . Continue adding stevia until it ’s fresh enough for you .
Ladle land up jam into 12 fair , sterilized 125 ml ( 1/2 cup ) canning jars or 6 x 250 ml ( 1 cup jars ; also called 1/2 pint in the US ) . Use within 7 days and freeze down what will be store for ulterior use .
More Garden Fresh Canning Recipes to Try
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