eeeeek! It’s BLACKBERRY SEASON!!!!!!!!!!!!!!!!!!!!!!!!!!! I love blackberries…. so much flavor in that little black ball of goodness. Every since my parents moved to the country when I was 12,my summer hasn’t been complete without picking blackberries.
Like all fruit, there is nothing like a fresh, sun-kissed blackberry. They are so much better from the vine as opposed to the grocery store variety.
Did you know blackberries are LOADED with Vitamin C & bioflavanoids? Their dark blue color also makes them one of the most antioxidant loaded fruits out there. They are packed with fiber, help your heart and are low in calories!
One of my favorite things to make with Blackberries is Jam. It is so simple. Plus it allows you to enjoy the delicious blackberry flavor all year long!
When searching around for a recipe I was amazed to see how much sugar most recipes call for. Like the ratio of 2:1 and that’s sugar to berries! I don’t know about you but I think that is A LOT of sugar. Plus I love the flavor and sometimes tartness of blackberries… I don’t want to cover that flavor up.
I typically use jam for my kids toast or PB&J sandwich. I try not to feed my kids more sugar than necessary so I was on a mission.
I did a little experiment for you all and made low sugar blackberry jam and guess what……..IT WORKED!!!!!
I find that a lot of times people over use things such as sugar and salt and don’t really need to. They are just creatures of habit and instead of trying it a different way they just go with what they know.
Low Sugar Blackberry Jam Recipe
Supplies:
- half pint jars and lids (any jar will work but I find this size to be the best)
- canning pot (I have this one)
- large pot for making the jam
- jar funnel/grabber (I have this handy, dandy canning kit)
- potato masher
- laddle
- spoon
Ingredients:
- 6 cups mashed blackberries
- 2 cups natural sugar
- 3 TBS Low Sugar Pectin (or 1 box)
Directions:
1. Fill your large canning pot with water and bring to a boil. Ensure there is enough water in the pot to cover the jars. You will want to start this first because it takes the longest and must be boiling in order to successfully can. Once the water is almost to a boil add the jars and lids and process for 10 minutes to sterilize-then place on a clean towel to wait for the jam.
2. Measure out the berries, gradually add them to the pot over medium-high heat. Make sure to smash them with the potato masher one layer at a time.
3. Combine 1 cup of sugar and pectin, add to the blackberries. Bring the mixture to a rolling boil. Let the mixture boil for 2 minutes then remove from heat. Stir in the remaining sugar.
4. Laddle the jam into your prepared jars using the funnel. Wipe the jars down, place the lid on top and tighten with the ring.
5. Add the jars to your prepared water bath. Process for 10 minutes. Carefully remove the jars from the water bath and place on a clean towel. You will begin to hearing popping sounds. This is good..that is the jars sealing!
6. After the jars are completely cool, check the lids to make sure they sealed. To test, press down at the center of the lid if it doesn’t spring back then it sealed. Don’t worry if one of your jars didn’t seal. Just place it in the fridge and enjoy that one first.
{ CLICK HERE for printable version }
This is one simple way to reduce sugar in your kids diet. Have you ever looked at the label of store bought jam or jelly? Way to many grams of sugar derived from high fructose corn syrup…YUCK!
This makes me want to stop at every wild blackberry bush as I am driving down the road and get to picking! Such a fun outdoor activity with the kids and depending on their age they can help make the jam too! My 4 year old was able to help with a lot of the process!
In a pinch you could use frozen berries.
If you find yourself with a ton of fresh picked berries but no time to make jam you can freeze them for use later. The best way to freeze blackberries is to lay them in a single layer on a cookie sheet. Place them in the freezer. Once they are completely frozen, put them in a bag. Now they will be ready for future use and won’t be one big juicy mess!
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