Blackberry Jam With Port

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 5 pints blackberries, washed & picked over
• 1/4 cup fresh lemon juice
• 6 cups sugar
• 2 1/2 teaspoons calcium water (comes with pomona's pectin)
• 2 1/2 teaspoons pomona's universal pectin
• 1/2 cup good port wine

Recipe

• 1 put the blackberries in a blender and blend until they are pureed. you may need to do this in two batches depending on the size of your blender.
• 2 strain the blackberry puree through a mesh strainer to remove the seeds - stir and press on the puree while it is in the strainer, you want to get as much puree as you can.
• 3 directions for making with pomona's pectin:.
• 4 measure out 5 cups of the seedless blackberry puree into a preserving pan.
• 5 add the lemon juice and the calcium water and bring to a boil.
• 6 mix the 2 and 1/2 teaspoons of pomona's pectin into 2 cups of the sugar. add to the boiling fruit mixture and stir well for 2 minutes, keeping the fruit at a low boil.
• 7 add the remaining 4 cups of sugar and the port and stir well until the sugar is dissolved. return to the boil and remove from the heat.
• 8 place into prepared jars,leaving 1/4 inch headspace and process in a boiling water bath for 10 minutes.
• 9 directions for making with regular pectin:.
• 10 measure out 5 cups of the seedless blackberry puree into a preserving pan.
• 11 add the lemon juice and the pectin and stir to combine well.
• 12 bring to a boil over high heat, stirring all the while.
• 13 add the sugar to the fruit mixture (remember - you will need a total of 7 cups of sugar if you are making this with regular pectin! otherwise it may not set) and stir well. return to a hard boil, stirring constantly.
• 14 add the port and continue boiling & stirring for 1 minute.
• 15 remove from the heat and place into prepared jars,leaving 1/4 inch headspace and process in a boiling water bath for 10 minutes.