Blackberry Sage and Lime Freezer Jam
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.
Servings: 6 cups
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
- 3/4 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 1/2" at the top. Twist lids on and store in the freezer.
- Ready to serve? See headnote. Enjoy!
Nutrition
Calories: 227kcal | Carbohydrates: 61g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 9mg | Potassium: 417mg | Fiber: 13g | Sugar: 45g | Vitamin A: 518IU | Vitamin C: 56mg | Calcium: 77mg | Iron: 2mg
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