Blackberries conjure the long days of summer, emerging from the backyard with purple stained and pricked fingers after foraging for these perfect berries. Tart, with that sweet blackberry bite and a tang of lemon, the jam is delicious!
We experimented with our blackberry jam recipe this weekend. I was listening to Tribe Called Quest's "The Love Movement" album (in particular the song, "da booty") while jamming, hence the name. It also evokes the sassy, wild taste of this jam!
The jam was brought to a tea party in Harlem, hosted by the infamous cupcake blogger, Nichelle Stephens of Cupcakes Take the Cake. A 6 oz. jar was quickly consumed with Nichelle's scones.
Here is the recipe, so far:
4 cups blackberries
2 cups sugar
Juice of half a lemon
Gently wash berries. Combine ingredients in a pot and bring to a simmer. Turn off heat, put in glass or metal bowl, cover with parchment paper or a loose covering and refrigerate overnight.
The next day, bring to a boil and cook, stirring and skimming, for 5 to 10 minutes, until mixture starts to gel.
Fill sterilized jars, wipe rims with damp cloth, and process in a water bath 10 minutes. Let jam rest and cool, and make sure lid has sealed. Jam will keep unopened for up to a year.
4 cups blackberries
2 cups sugar
Juice of half a lemon
Gently wash berries. Combine ingredients in a pot and bring to a simmer. Turn off heat, put in glass or metal bowl, cover with parchment paper or a loose covering and refrigerate overnight.
The next day, bring to a boil and cook, stirring and skimming, for 5 to 10 minutes, until mixture starts to gel.
Fill sterilized jars, wipe rims with damp cloth, and process in a water bath 10 minutes. Let jam rest and cool, and make sure lid has sealed. Jam will keep unopened for up to a year.
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