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 suggested that we do a co-post on summer jam, that’s what came to mind.
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.)
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 and Lime Freezer Jam
Special Equipment Needed:
- food processor
- 3 sterilized pint jars with lids
For Freezer Jam:
- 5 leaves fresh sage
- 1 cup natural cane sugar
- 3 pints blackberries
- 2 limes juiced
- 3/4 cup water
- 3 teaspoons pectin powder such as Pomona Pectin
- 3 tablespoons calcium water see Pomona Pectin box for 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 1/2" at the top. Twist lids on and store in the freezer.
- Ready to serve? See headnote. Enjoy!