'; } else { echo '' . $commentcount . ' ';} ?>Blackcap Jam
Ingredients
-
Freezer Jam
- 4 cup fully ripened Blackberries
- 3 cups sugar (or less if desired - I usually do less)
- 1 box freezer jam pectin
- 1 cup water
-
Cooking Method
- 4 cups fruit
- 7 cups sugar (I would reduce, but this is what it will call for)
- 1/2 tsp butter
- 1 pouch fruit pectin
Directions
Freezer Jam
1. Crush the fruit in a large bowl. If you don't like the seeds crush it through a sieve to remove them.
2. Combine the sugar and freezer jam pectin and mix well.
3. Fill jars. Leave a little head space for expanding.
4. Keep in refrigerator for up to 3 weeks or in freezer for 1 year.
Cooking Method
1. Crush fruit in large bowl. Once it is crushed transfer to a saucepan.
2. Mix in the sugar and allow to boil. Add the butter to reduce the foaming.
3. Bring mixture to full rolling boil. Then add pectin.
4. Keep boiling for one minute stirring consistently. Remove from heat.
5. Immediately ladle into jars. Jars should be steaming hot when filling with hot liquid. They should seal themselves if both are hot. If they do not seal return to canner and boil for an additional few minutes.
Description
With all of this canning my mom also made some wonderful Blackberry jam. I grew up in upstate New York in a small little town. I definitely lived in the country and up there we call blackberries and black raspberries black caps. I grew up picking and eating black caps until my fingers turned a lovely dark purple. I am not sure what the difference is and no one that I talk to seems to know. If any of you have any insight let me know!
The jam featured in the picture is freezer jam. Much easier and very tasty but over all my mom says she would have chosen to do a cooked jam recipe. It does take longer but the consistency is more of what jam should be like. Many swear by freezer jam and I use it as well. I will give you both methods to try out.
Comments
I have never heard of "blackcaps," but my grandparents' backyard was always full of both blackberries and black raspberries! I personally prefer the latter tremendously- they're much sweeter than the blackberries. Blackberries are also longer and the little bumps are bigger. In my opinion, blackberries need something sweet like black raspberries to make them palatable! :)
I enjoy reading your posts- keep it up! :)
Sara ∞ October 3, 2007 10:09 PM '; } ?>
I grew up picking black caps (black raspberries) and will be trying out this recipe as soon as they're ripe! thanks!
Caroline ∞ June 19, 2008 6:57 PM '; } ?>
My husband and Ilive in upstate NY also - we just discovered a HUGE black cap patch on our property and filled several containers tonight with plans of picking more tomorrow. We want to make a good jam recipe - how much does your recipe yield? Do you need to prepare the jars in any special way before doing the freezer method? Thank you for your recipe - I really didn't think I'd find a site for "black caps" - just didn't know what else to call them!!
Peggy ∞ June 30, 2008 7:55 PM '; } ?>
My husband and Ilive in upstate NY also - we just discovered a HUGE black cap patch on our property and filled several containers tonight with plans of picking more tomorrow. We want to make a good jam recipe - how much does your recipe yield? Do you need to prepare the jars in any special way before doing the freezer method? Thank you for your recipe - I really didn't think I'd find a site for "black caps" - just didn't know what else to call them!!
Peggy ∞ June 30, 2008 7:55 PM '; } ?>
Peggy,
That is so great that you have black caps right in your back yard. I miss eating them in the summer.
3 pints of black caps will make about 7 cups of jam. This is quite a bit of jam and will fill quite a few jam sized jars. You can either use the regular glass jelly jars for canning or there are freezer jam containers that you can buy too which are plastic. Either one works fine. Just make sure they are sterile. You can run them through your dishwasher and that should do the job for you. Hope you enjoy the jam!!
Jessica Gardner ∞ July 1, 2008 9:50 PM '; } ?>