Black and Blue Jam with
Cinnamon and Ginger
Found on headspacecanning.blogspot
makes approximately ten 4 oz jars or five 8 oz jars
5 cups blueberries
4 cups blackberries
2-1/2 cups granulated sugar
1/2 cup honey
3/4 tsp cinnamon
1/2 tsp ground ginger
Place berries, sugar, honey, and spices in a preserving pan or nonreactive pot and bring to a boil over medium heat. Simmer the mixture, stirring frequently to prevent scorching, for approximately 20 minutes. At this point, begin testing for gel by placing a dollop of jam on a chilled plate and putting it in the freezer. If the mixture holds its shape and wrinkles up when pushed with a finger, it is ready. If not, continue cooking until it reaches that state which may take up to 40 minutes. Be very careful not to allow the jam to stick to the bottom of the pan as it thickens.
No water bath canning on this I take it. If not, then can this be put in the freezer?
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