Makes 4, 8oz. homemade canned gifts or 1 quart
2 1/2 tsp. Pomona’s Pectin Powder*
2 1/2 tsp. Pomona’s calcium water*
1 cup sugar
1, 18 oz. package fresh blackberries
Zest & juice of 1 lime
1 1/3 cups unsweetened berry juice
¼ cup Persian Lime olive oil (or 1 Tbs. butter)
Preparing the Jars
Wash & rinse jars. Put in a large pot with water to cover.
Bring to a boil & turn off heat. Process the lids & rings according to manufacturer’s directions.
At the point you are ready to fill, remove jars from the water & briefly drain on a clean towel or dish rack.
Combine pectin powder & ½ cup sugar. Set aside.
Wash berries & coarsely mash in a heavy saucepan.
Add berry juice, lime juice & zest, sugar, calcium water & olive oil to crushed berries.
Bring to a brisk boil over high heat, stirring often.
Add sugar/pectin powder & stir quickly to combine.
Bring back to a boil for 1-2 minutes stirring constantly.
Pour hot jam into clean jam jars leaving ¼” – ½” space at the top.
Screw on two-piece lids.
Put jam-filled jars in boiling water to cover by 1 inch. Boil for 5 minutes, adding an additional minute for every 1,000 feet above sea level.
Remove from water & let jars cool. Check the seals as the jars cool. The lids must be sucked down when fully cool. Apply gentle pressure to the lid to ensure a good seal.
Jam lasts approximately 3 weeks refrigerated once opened.
*The pectin powder & calcium powder are sold together in the box of Pomona’s Universal Pectin. Pectin labeled “for less or no sugar needed” can be used instead.