Small Batch Blackberry Jam
11 July 2015
Small Batch Blackberry Jam makes a couple of jars of wonderfully flavored jam without the all day production typical of jam making, or pectin.
I am really starting to appreciate small batch jam making. We are just too busy lately for me to be able to devote an entire day to jam making and canning, and honestly, while it is nice to have a large supply of jams and jellies on hand I really don’t need 10 jars of one variety.
I made this Small Batch Blackberry jam pretty quickly and easily the same day I made Blackberry pie and froze blackberries, all before we headed to the beach for the afternoon. In fact, I made the jam the same time I was baking the pie.
I made my jam in a 10 inch stock-pot, because it had a large surface area and a relatively small volume of jam, it cooked down much more quickly than a standard jam recipe. It is easier to get the jam to 220° degrees in smaller batches, so you can often skip the addition of pectin. One of my favorite things about small batch jam making is the shorter cook time creates a jam with outstanding cooler. I mean this blackberry jam had a beautiful glowing color. Yes, past-tense we ate it all already. In hindsight canning this jam was a waste of time, stored in the fridge, this jam will keep approximately 2 weeks, that is if your family doesn’t devour it within a matter of days like mine did 🙂
Eat it on a fresh homemade muffin, and you’ll know why ours disappeared so quickly.