Blackberry Sage Jam

"Crazy canning week 2016 is in the books! Tomato sauce, peaches, pizza sauce, pickles, jam, enchilada sauce, and salsa. I bought 100 lbs of tomatoes, 45 lbs of peaches, and 15 lbs of cucumbers over the weekend and challenged myself to get through it all by yesterday. 200+ jars later, I did it!! It's all going to taste so good this winter! Thank you @bellaorganicfarm for the beautiful produce! "
-- @erika.augustyn

Recipe Intro From erika.augustyn

Canning, canning, canning! Once you get the bug you are hooked. Look at Erika's gorgeous variety.

Nearly Seedless Blackberry Sage Jam

From Food In Jars by Marissa McClellan

Makes 3 (1 pint) or 6 (½ pint) jars


6 cups seedless blackberry pulp (from 3 quarts/1.7 kg blackberries, mashed through a strainer with the back of a wooden spoon)

4 cups/800 g granulated sugar

15 to 20 fresh sage leaves

Zest and juice of 1 lemon

1 (3 ounce/85 ml) packet liquid pectin



In a large pot, combine the fruit pulp and sugar and bring to a boil over high heat. Add the sage leaves and lemon zest and juice and stir to combine. Let the mixture continue to boil, stirring frequently to prevent it from bubbling over.

When the mixture appears to have thickened, which should take approximately 20-25 minutes, reduce the heat to a simmer and add the pectin. Return to a boil for 5 minutes.

Remove the pot from the heat and ladle the jam into the prepared jars. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 10 minutes.