This recipe was featured
as part of our Menu of the Week
from Gooseberry Patch cookbook,
Summer in the Country!
Click to view all six recipes shared.
Pioneer Day Blackberry Jam
Aimee Warner of Marion, Ohio shared this recipe with us. She writes, "When Pioneer Day celebrations begin in July, this scrumptious jam is one we always spread on biscuits we’ve baked by the campfire."
1-3/4 c. cranberry-raspberry juice cocktail
1-3/4 oz. pkg. powdered pectin
3 c. blackberries, crushed
3 c. sugar
4 to 5 1/2-half pint canning jars and lids, sterilized
Place juice in a large saucepan; stir in pectin until dissolved. Bring to a full rolling boil over medium-high heat, stirring frequently. Boil hard for one minute, stirring constantly. Remove from heat. Immediately add blackberries; stir vigorously for one minute. Stir in sugar; mix well. Ladle jam into hot sterilized jars, leaving 1/2-inch headspace. Wipe rims, secure lids and rings. Let jam stand in refrigerator until set. May be frozen up to one year. Store in refrigerator up to 3 weeks after opening. Makes 4 to 5 jars.
