BLACKBERRY BLUEBERRY JAMfeatured

There were some big perks to growing up in Nebraska. Don’t get me wrong, I loved being a teenager in California, but being a kid in Nebraska was awesome. Riding horses down the interstate to the local quick stop to load up on candy? Completely normal.  Fishing for crawdads in the ditch behind our house? Just a typical Saturday morning. Also awesome? Fresh berries for days. It was pretty standard in the Johnson household to be given a bucket and sent to the backyard to pick berries. If I had to guess, I bet my Mom taught herself how to make jam because she ran out of things to do with all the berries from our backyard, which come January when everything was frozen and dead, we still had jam for days. Score one for my Mom. Put some of that jam on a slice of hot bread out of the oven and it was almost enough to make you forget it was -5 degrees outside and you are wearing 10 layers to not die from hypothermia.

Tip: This makes a great thank you treat or hostess gift. Put some jam in a cute jar with a fancy card and you’ll look like a rock star.

Note: There are multiple ways to make jam (freezer, preserving, etc). The recipe below is the easiest way, especially if you are just learning and trying this for the first time. However, because we aren’t taking the time to properly preserve it, the jam will have a shorter shelf life and will need to be eaten right away. Oh darn. If you are already comfortable preserving jam, knock yourself out. This recipe works great.

Recipe: Blackberry Blueberry Jam  |  Soundtrack: Jamestown Revival

INGREDIENTS

• 6 1/2 Cups Blackberries
• 2 Cups Blueberries
• 2 1/4 Cup Sugar
• 2 Tbsp Lemon Zest
• 6 Tbsp Lemon Juice
• 3 Sprigs of Mint (optional)

Directions:
Place 3-5 metal spoons in your freezer for testing the jam as it cooks.

Place berries in a strainer and make sure they are properly washed. Remove any stems or leaves still on the fruit. Wash the mint and set aside.

Place the washed berries, sugar, lemon zest and lemon juice in a saute pan. Over medium to low heat, using a rubber spatula, stir until the sugar dissolves and the berries begin to release their juices. Turn the heat up to high and cook, stirring frequently. If you like a chunkier jam, stir gently trying to keep some of the fruit in tact. If you like it a bit less chunky, as you stir, smash the berries gently. Jam will be boiling at this point. After 15 minutes from the point of boiling, start to test for doneness.

To test for doneness, remove one of your spoons from the freezer and dip it into your boiling jam. Fill the spoon halfway and put back into the freezer for 3 minutes or until the underside of the spoon is neither neither warm or cold. Put it back in the freezer if it’s still warm. Gently tilt the spoon vertically to see if the jam starts to run. If it doesn’t drip and run and there is a bit of thickness to it, high five yourself because it’s done. If it’s still too runny, let it cook for a few more minutes and try again. Keep testing until it’s done.

Remove from heat once it passes the spoon test and add the mint sprigs into the jam to steep for a few minutes. The longer you leave them in, the stronger the mint flavor will be. After 3-4 minutes, taste the jam to see if you are happy with the level of mint knowing the flavor will be a bit milder once it cools. I prefer the berry flavor to be stronger with just a light hint on mint, but if you want it stronger, steep the mint a bit longer. Once the flavor is where you like it, remove the mint and toss it away.

Prepare 2-3 mason jars (or Tupperware, it might not be as cute, but if it’s all you have on hand, it works just fine), and pour the jam into the containers. Let it cool on the counter before you put the lid on. Jam is good for a few weeks if kept in the fridge.

Yields approximately 5 cups.

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