Tuesday, July 30, 2013

Homemade Crockpot Blackberry Jam


Okay, okay - I know, don't judge me.  This isn't a 'skinny' recipe - I just had SO many blackberries and thought this would be a good thing to try.  Plus with jam, you only use a little at a time.  Everything in moderation, right?  If you substitute the sugar and try it - let me know how it turns out!

I found this recipe over at Repeat Crafter Me!  If you know me, you know that I LOVE using the crockpot.  There was one time during the school year that my co-workers would ask me everyday what I had cooking for dinner in the crockpot that day.  I got a triple crockpot last Christmas so I can crockpot cook multiple recipes at the same time.  When I saw this recipe and saw that it involved the crockpot, I was all for it! 

Ingredients:
2 pints of fresh blackberries (rinsed & dried)
2 1/2 cups of sugar
3 1/2 tablespoons of lemon juice


1.  Lightly mash the berries in a large bowl with a pastry blender or potato masher.  It'll be chunky.  


2.  Add the blackberries to the crockpot and add in 2 cups of sugar and 3 tablespoons of lemon juice.  Mix together and cook on low with the lid on for 2 1/2 hours - stir twice during this time.


3.  Remove the lid and cook on high for another 2 hours. 

4.  After that, I added an extra 1/2 cup of sugar and 1/2 tablespoon of lemon juice and let it cook for another 30 minutes.  If it seems too thin, add more sugar & lemon juice.  It will thicken some as it cools.  It won't have the same consistency as store bought jam, but it'll taste better!

5.  If you prefer seedless, use a sieve to strain out the seeds.  I made 2 jars with seeds and 2 jars seedless.


6.  Can your Jam!  (Per Google & a YouTube video: I heated my jars & lids - not boiled - to sanitize them and added my jam to them.  Wipe the rims and add the lids securely by hand.  Boil the jars for 10 minutes & let cool for 12-24 hours.  Once cooled, the seal in the middle shouldn't move up and down.  The lid will POP when you open it.)  

There aren't any preservatives, so it should last about 6 months canned, or 2 months in the refrigerator.


I got these adorable wide mouth jars from Wal-mart.




Add a tag and ribbon and it makes for a perfect gift!



Try it on some Blackberry Cobbler Bread!



ENJOY!

lifeof

16 comments :

  1. YUM! I love blackberries! My family makes blackberry jelly, but I may have to try a jar or two of this next time!

    Come check out MY blackberry recipe this week at http://ReadMyChickenScratch.com

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  2. This looks delicious! Thank you for visiting my blog. I like the title of yours, and since I am trying to eat healthier and lose weight (so hard!), I am following you. Have a great week!

    Hugs,
    Deborah

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  3. Allison, thanks so much for linking this great recipe to the In and Out of the Kitchen party. I will be using this recipe either today or tomorrow! I belong to a CSA and will be picking up blackberries this morning!

    Cynthia at Feeding Big

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  4. Found you at In and Out of the Kitchen Party. I am loving this recipe and pinned it! Looks like I probably have another two weeks to find some cute jars like you have! I will be ready for all my blackberries when they ripen.

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  5. I'm always excited to have new followers!

    Please let me know how your jam turns out! I found my jars at Wal-mart in a pack of 4. Send me pictures!

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  6. Thank you for stopping by and leaving a sweet comment. Your comments are set to noreply...not sure if you realized that. If you aren't getting replies to your comments, that is why.

    ReplyDelete
  7. Just wanted to let you know that your blackberry jam received the most clicks at the In and Out of the Kitchen Link Party. You and your recipe will be featured at the Top 10 Favorites post that goes live on Monday morning and at the next I & O party!

    Cynthia at Feeding Big

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    Replies
    1. I'm so excited to be featured! Thank you so much!

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  8. I'm thinking you may had as many blackberries as we had. I felt like all I was doing is picking, washing, and freezing. I actually had to stop picking because I couldn't keep up!
    This jam recipe looks awesome (mainly because it is done in the crockpot!). Thank you for sharing, I'm off to check out your other blackberry recipes.

    ReplyDelete
    Replies
    1. That's definitely how I felt! Washing & freezing was quite a chore! I LOVE crockpot recipes - let me know how it turns out of you use it!

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  9. Just wanted to let you know that my jam turned out perfect and so tasty! I also wanted to let you know that your recipe was the most clicked at the In and Out of the Kitchen Link Party. You will be featured at the next party and in the Top 10 Features post that goes live on Monday morning!

    Cynthia from Feeding Big

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    Replies
    1. So glad your jam turned out! I have been intentionally making things just so I can having something to put the jam on. Thank you so much for the feature - how exciting! :-)

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  10. I love your blog.. very nice colors & theme. Did you make this website yourself or
    did you hire someone to do it for you? Plz answer back as I'm looking to
    construct my own blog and would like to know where
    u got this from. thank you

    My site suiza

    ReplyDelete
    Replies
    1. My sister made the blog design for me. You can find her at http://www.thelifeofjenniferdawn.com/

      Delete
  11. I made this for the first time today with half Stevia, half sugar....it turned out great! I can't compare it to sugar-only but it was for sure yummy! Thanks for the recipe!

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I love getting comments and feedback from you!