Monday, September 22, 2014

Blackberry Honey Jam

Last week sissy and I went to a local farm to pick some berries. We drove up into the hills, finally turning up a dirt road which ended at the most quaint farmhouse. The farm overlooked the entire valley and was so beautiful covered in a blanket of morning sunlight.

After this last season of The Bachelorette, my sister-in-law and I decided farms are the way to go. #teamchris

We came home with a whole pail full of juicy blackberries. So naturally we had to make some jam. Although Tyson would have been content to eat all 5 lbs by himself.

Start by measuring your berries.

Then grab a little helper to mash those berries right up.

And if you need to.... switch to a bigger pot like we did. Try to stick with your widest one, but you want enough depth that you can really cook that jam down without a ton of splatter.

Once your jam is set you can processes it in a water bath or keep it as freezer jam.

Now I just need to make some bread. Or biscuits. Or maybe I'll just grab a spoon...

Blackberry Honey Jam
Adapted from: Food in Jars via 100 Days of Real Food

3 lbs fresh ripe blackberries
16 oz. honey
1 lemon
1 sprig of mint (optional)

Directions: Pour berries into a deep but wide pot. Smash berries with a potato masher. Add honey and lemon and gently mix until ingredients are well combined. Add mint if desired.

Place pot over medium-high heat and bring mixture to a boil. Stir regularly and allow jam to cook 20-25 minutes or until jam has set. See these tips to ensure your jam is set; I like the cold plate method.

Proceed to process jam in a water bath to make it shelf stable, or divide into containers and keep in the freezer.


And one last word of advice from Tyson, rock that top knot because, and I quote, "you don't want hair up in your jam."

Shared HERE.