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Blueberry-Blackberry Jam
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Prep Time:
20 minutes
Cook Time:
5 minutes
Total Time:
1465 minutes
Late summer jam with blueberries, blackberries, gin, and slivered almonds.
Ingredients:
  • 2 tablespoons slivered almonds
  • 2.5 cups crushed ripe blueberries
  • 2.5 cups crushed ripe blackberries
  • 1 (1.75 ounce) package fruit pectin (such as Sure-Jell Premium Fruit Pectin®)
  • 7 cups white sugar
  • lemon, juiced
  • 2 tablespoons gin
Instructions:
  • Check 8 half-pint jars for cracks and rust on the rings; discard any damaged ones. Place them in simmering water until jam is ready. Clean new lids and rings with warm soapy water.
  • Toast the almonds in a dry skillet until lightly golden, for about 3 to 5 minutes. Remove from heat and set aside.
  • In a big pot, combine crushed blueberries and blackberries with pectin. Bring to a vigorous boil. Stir in sugar and lemon juice until dissolved. Boil for 1 minute while stirring constantly. Use a ladle to remove any foam from the top.
  • Take the pot off the heat and gently mix in the gin and toasted almonds.
  • Transfer the jam into the jars, leaving a 1/4 inch space at the top. Remove air bubbles by running a knife around the inside of the jars. Wipe the rims clean with a damp paper towel, then seal tightly with lids and rings.
  • Prepare a large stockpot by positioning a rack at the bottom and filling it halfway with water. Bring the water to a boil. Carefully lower the jars, spaced 2 inches apart, into the boiling water using a jar holder. Add more boiling water if needed to ensure the jars are covered by at least 1 inch. Cover the pot, bring to a rolling boil, and process for 10 minutes.
  • After removing the jars from the stockpot, place them on a cloth-covered or wood surface, spaced several inches apart. Allow them to sit undisturbed for 24 hours. Press the center of each lid lightly with a finger to ensure it's secure. Remove the rings, then store the jars in a cool, dark area.

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