Blackberry Lemon Jam
So you know how as you get older, the conversations you NEVER thought you’d be having, you’re having? Like, cleaning products and how awesome this brand smells over this brand or how ‘obsessed’ you are with this laundry detergent because it smells like a field of lavender. Or how about what awesome kitchen gadget you snagged up at the outlets? Or being overly ecstatic about getting new window treatments or bed linens? Every time I have an adult conversation, I end up laughing because I’m like, “this is seriously what I’m talking about now?” when I remember like five years ago I’d be all about which bar I want to go to that night or which concert I want to attend that summer. As I’m writing this, I’ve got the biggest smile on my face because I’m just laughing at myself for laughing at my parents when they talked about this stuff when we were growing up. “Ugh why do you guys even care about this paint color? It’s not a big deal.” Umm, I would tell my seven year old self that IT IS a BIG deal. Haha
On the same note, I bought myself a label maker yesterday. I had been wanting one for a while (hahaha again, I can’t even picture me saying this five years ago) and I finally found one that was reasonable and I put it in my Amazon cart this weekend but didn’t purchase it yet. I was perusing Amazon again yesterday and the price dropped $10!!! I snagged up the label maker for $9.99!! Now I’m cracking up again cause I’m so stoked that I scored a LABEL MAKER for $10. Oh god. It’s just so funny what makes your days when you get older. And then when we have kids, I’m sure my conversations will be all about poop, sleeping, and what stroller is the safest. #perspective…however, I will say that I can’t wait to label everythingggg. It’s like fueling my OCD tendencies even more, ha!
I adore the color of blackberries when they cook down and when they’re made into jam. It’s such a gorgeous deep red color. Isn’t it funny that blackberries turn a deep red color when cooked when their outer skin is purple-ish?
I made this blackberry lemon jam with lemon essential oil. A little goes a looonng way. These essential oils are very potent. I think I used about two drops and it was perfect! We’ve been spreading this on all our peanut butter sandwiches and on water crackers. I’ve had a hard time not eating it by the spoonful. It’s definitely one of my favorite jams to make! Now, I don’t can because I don’t know much about it but this made two 16-ounce mason jars and they have been keeping fine in the fridge for over two months. I can’t attest to longer than 6 months but so far ours have been fine for two months. Just something to keep in mind. However, if you do know how to can, you can absolutely use this recipe and can it! :)
Blackberry lemon jam is so gorgeous and tasty!
- 2 pounds blackberries, fresh or frozen
- 1/2 cup granulated sugar
- 1 tablespoon water
- Juice of 1 lemon
- 2 drops lemon essential oil, see note
- In a medium pot over medium-high heat, add blackberries, sugar, water, and juice of 1 lemon.
- Cook down the blackberries until they reduce down and start to burst, stirring often. Turn down the heat to medium-low and use the back of a wooden spoon or spatula to press the berries against the side of the pot to burst the berries.
- Once the berries have reduced down and the mixture has thickened, about 30 minutes, remove pot from heat and let cool for 10 minutes.
- Add the lemon essential oil and stir to incorporate.
- Evenly divide jam mixture into mason jars and store in fridge for up to two months.
The fresh lemon juice will help thicken the mixture because of its natural pectin. If you don't like the consistency of this jam, you can add pectin powder to thicken up the jam some more.
You'll want to add the lemon essential oil into the mixture when it's cooled because otherwise the heat will destroy the benefits of the oil. If you do not have lemon essential oil, I would use 1/2 teaspoon of lemon extract to start and adjust to taste!
*Nutrition facts are an estimate and not guaranteed to be accurate.
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Posted on March 18, 2015