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blackberry jam


I was reading through "not your mother's slow cooker" and came across recipes for jams and jellies. I've never made jam before, mostly because I'm afraid of canning and killing us all with some horrible germ, but this makes small batches that you keep in the fridge.

2 pints blackberries, rinsed
2-3 cups sugar depending on taste
3 tablespoons lemon juice

In a med sized bowl mash berries with potato masher or give a few whirls in the food processor. Leave some whole berries or chunks. Transfer to slow cooker, stir in sugar and lemon juice, cook on low 2 1/2 hours, stirring twice.

remove lid, cook on high for 2-3 hours until nice and syrupy

ladle into jar or jars, let stand and cool, refrigerate up 2 months

 

I used less sugar because I like my jam a little tarter, and used a food mill to take out the seeds. You can press it through a sieve too, if you want it seedless.
 I couldn't wait and had some with toast and butter, it was so good!
 

Comments

( 20 comments — Leave a comment )
mbif
Oct. 21st, 2008 08:28 pm (UTC)
No gelatin?
i_beckygardens
Oct. 21st, 2008 08:30 pm (UTC)
No, the author says she doesn't like gels but you can add it, this is fairly soft... some of the other recipes do call for pectin

this is soft but thick enough to stay on toast. And it's good:) I'm making biscuits tonight
mbif
Oct. 21st, 2008 08:34 pm (UTC)
I haven't made jams or jellies in a very long time. How much do you think it would take to thicken up a batch like this one?
i_beckygardens
Oct. 21st, 2008 08:37 pm (UTC)
I have no idea, I have never made jam before. I just followed the recipe and it seems pretty thick
new_world_smurf
Oct. 21st, 2008 08:29 pm (UTC)
I found a similar recipe for strawberry jam. OMFG SO GOOD!
i_beckygardens
Oct. 21st, 2008 08:31 pm (UTC)
she has a strawberry jam too. Also, the author says almost any jam recipe will do, but don't fill the slow cooker more than half full as the jam can foam up
zette
Oct. 21st, 2008 08:46 pm (UTC)
Oh, great recipe!! I may have to try this out! I'm low on jam and I love homemade, but hate the price.
i_beckygardens
Oct. 24th, 2008 04:42 pm (UTC)
I was really happy with the results, and the smaller batch because I've never canned, and with this amount I don't have to. Ours is already gone, I'm trying strawberry next
jelazakazone
Oct. 21st, 2008 08:51 pm (UTC)
If you don't like adding sugar to jam, try using Pomona Universal Pectin. We've made delicious jams with it (I don't think you'd have to can it, but it gets so hot, I don't see how anything could survive in it. Low acid stuff is what gives me the willies;)).
kiarrith
Oct. 22nd, 2008 05:44 pm (UTC)
I've never made these before, so please excuse the silly question, but what would happen if one just attempted to boil down fruit [like the above recipe] without any added pectin or little to no sugar? would it not be thick enough to be used?
jelazakazone
Oct. 22nd, 2008 05:51 pm (UTC)
Um, I'm not the one in the house who makes jam, so I don't really know the answer to your question, but I'll make a stab.

I think that if you don't use any kind of thickener, it will be more like a syrup. Why don't you try it and report back?:)

It is an interesting question though because I'm pretty sure you can make fruit leather without adding extra sugar or pectin.
i_beckygardens
Oct. 22nd, 2008 06:04 pm (UTC)
actually, once I cooked it down and ran it through the foodmill and let it set in the fridge a couple hours it was thick enough for toast, not as thick as the gelled stuff in stores but definately not syrup:)
i_beckygardens
Oct. 22nd, 2008 06:06 pm (UTC)
It turned out fine for me, I followed the recipe to a T and it was a lovely jam that all four of us enjoyed. It doesn't set up like store stuff that you can stand a spoon in, but it's definately thick enough to spread on toast or biscuits
i_beckygardens
Oct. 24th, 2008 04:43 pm (UTC)
I don't mind the sugar, I just don't like jam as sweet as a lot of people do and 2-3 cups is a pretty wide taste range. I also like bittersweet chocolate, my taste buds just seem to go more towards the tart:)
kiarrith
Oct. 22nd, 2008 05:39 pm (UTC)
that's awesome! i'd never think to use my crock pot for jams...
what other kind of recipes you do not usually see are in that book?
i_beckygardens
Oct. 22nd, 2008 06:08 pm (UTC)
You can look at amazon.com for the ratings, it seems to do well ratings wise and I've been happy, in fact I like it so much I also bought two more books by her, one for the rice cooker and one for the bread machine. It's Beth hensperger and julie kaufmann. You can try half.com too and see if they have any cheap.
starbuckzaddict
Oct. 23rd, 2008 02:19 am (UTC)
Sounds yummm, I'm going to have to try this. Very simple recipe too!
i_beckygardens
Oct. 24th, 2008 04:41 pm (UTC)
Ours is already gone, everyone loved it. Next time I'm trying strawberry.
theotherstu
Sep. 21st, 2009 08:47 pm (UTC)
Thank you so much!
We had 6lbs of Blackberries that we picked at the weekend and were wondering what else to do with them.

I'll have the Slow Cooker on later in the week!
i_beckygardens
Sep. 22nd, 2009 03:00 pm (UTC)
Re: Thank you so much!
I need to make this again, it was so fabulous and fresh
( 20 comments — Leave a comment )

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