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    Recipes » Condiments and Spices

    Blackberry Sage and Lime Freezer Jam

    Published: Aug 15, 2013 · Modified: Sep 26, 2019 by Marissa Stevens · 8 Comments

    VegetarianVegan

    This post may contain affiliate links.

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    It was my friend Jenny who first introduced me to the flavor combination of blackberry and sage. It was her favorite tea. So when Giovanna (who taught me to make authentic ragu sauce)suggested that we do a co-post on summer jam, that's what came to mind.

    Blackberry Sage Freezer Jam

    You know that I love my herb garden. And this time of year it's growing gangbusters, so I'm always looking for ways to incorporate fresh herbs. I wondered, would this be too odd? Thankfully, no. It's delicious. In fact, I may never make blackberry jam without sage again.

    Store-bought jam is often too sweet for me, so I opted for the same low sugar thickener that I used in this fresh strawberry pie. And just like the pie, I wanted to leave the berries uncooked, so I opted for freezer jam. (Of course laziness didn't play in to this decision at all. Ahem.)

    Blackberries Lime and Sage

    I found that whirling the sage leaves with the sugar in my food processor made quick work of mincing the sage into tiny, tiny pieces. (It would be unpleasant, I think, to bite into a big chunk of sage in jam. Sage should be an essence, not the principal flavor.) From there, you add in the berries and lime juice, pulse a few times and your done. Well except for stirring in the pectin and calcium water - 5 seconds tops! It's truly the easiest jam you can make and a wonderful way to preserve some of this quickly fleeting summer season.

    For our co-post, Giovanna is posting her recipe for Peach Jam which sounds heavenly to me. I can hardly wait!

    Blackberry Sage Freezer Jam

    Blackberry Sage and Lime Freezer Jam

    Marissa Stevens
    Thaw your jam in the refrigerator for a day or so before you plan to serve it and be sure to eat it within a few weeks. Freezer jam doesn't have as long a refrigerator life as the full sugar cooked sort.
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 15 mins
    Total Time 35 mins
    Course Condiment
    Cuisine Jam Jelly and Marmalade
    Servings 6 cups
    Calories 227 kcal

    Ingredients
      

    Special Equipment Needed:

    • food processor
    • blender
    • 3 sterilized pint jars with lids

    For Freezer Jam:

    • 5 leaves fresh sage
    • 1 cup natural cane sugar
    • 3 pints blackberries
    • 2 limes juiced
    • ¾ cup water
    • 3 teaspoons pectin powder such as Pomona Pectin
    • 3 tablespoons calcium water see Pomona Pectin box for instructions

    Instructions
     

    • Add sage leaves and sugar to the bowl of a food processor. Process until sage is in tiny pieces, about 30 seconds. Add berries and lime juice; pulse until desired you reach your desired texture - I like to leave some chunks.
    • Transfer berry mixture to a large bowl and set aside.
    • Bring water to boil.
    • Pour boiling water into a blender pitcher and add pectin. Vent lid, covering with a kitchen towel, and blend until all powder is dissolved.
    • Add hot, liquid pectin to fruit and stir to mix well.
    • Add calcium water and stir well to combine.
    • Fill pint jars, leaving ½" at the top. Twist lids on and store in the freezer.
    • Ready to serve? See headnote. Enjoy!

    Nutrition

    Calories: 227kcalCarbohydrates: 61gProtein: 3gFat: 1gSaturated Fat: 1gSodium: 9mgPotassium: 417mgFiber: 13gSugar: 45gVitamin A: 518IUVitamin C: 56mgCalcium: 77mgIron: 2mg
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.

    More Condiments and Spices

    • Lime Crema
    • White Bean Hummus
    • Cranberry Orange Relish
    • Remoulade Sauce

    Reader Interactions

    Comments

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      Recipe Rating




    1. Hope says

      August 12, 2015 at 12:46 pm

      Thank you, Marissa! This is definitely the time of year to make this jam. I'm going to try my hand at it this very weekend.

      Reply
      • Marissa says

        August 12, 2015 at 1:45 pm

        Wonderful! Thanks, Hope!

        Reply
    2. Liz says

      September 29, 2014 at 11:23 am

      Where on earth did you get that amazing spoon? I want one!

      Reply
      • Marissa says

        September 29, 2014 at 11:26 am

        Hi Liz - isn't it great? It's actually a spreading knife - I bought it at a little grocery store in the town square of Healdsburg California.

        Reply
    3. Lorraine @ Not Quite Nigella says

      August 15, 2013 at 11:26 pm

      What a fantastic way to incorporate your own herb garden Marissa! The flavour sounds heavenly 🙂

      Reply
    4. giovibi says

      August 15, 2013 at 2:10 pm

      Sage in a jam???? i have to try, i'm learning always something new following your blog!!! Thanks

      Reply
    5. Paula @ Vintage Kitchen Notes says

      August 15, 2013 at 8:51 am

      I never thought of that combination. Sage is tricky sometimes, at least the one I get here, it can be extremely bitter. The color alone is really enticing. Gorgeous jam Marissa! I really should make it more often.

      Reply
    6. Krista says

      August 15, 2013 at 7:40 am

      Mmmm...mmmm...mmm! Sounds delicious, I think I'll try this myself - thanks Marissa 🙂

      Reply

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