The Neighborhood Cup
1 Journey
Aliso Viejo, CA 92656
949.716.5100
info@TheNeighborhoodCup.com

Diane's Seedless Blackberry Cinnamon Jam

Ingredients

Directions

Yes, blackberries are very messy to crush and they stain. So you will want to wear an apron and lay paper towels down where you are working. Cousin Ilene sent me information on a gadget that does a fantastic job at removing the seeds and skins without a mess. It's called the Squeezo Strainer. I ordered one and was waiting all year to use it when berry, tomato and pomegranate season came around. This is originally from Italy and is a wonderful device. You place the berries in the top hopper. You turn the handle, pushing them thru a strainer releasing the juice down a shoot, and the dried skins and seeds are pushed out the side. It takes no time at all! A food mill will work too but it’s not quite as exciting.

Crush berries to obtain 3 cups liquid

Place the juice in a very large bowl (it needs to hold 9 cups of ingredients).

Add the sugar and cinnamon, mix well and let sit for 10 minutes, stirring occasionally to dissolve the sugar.

Dissolve the pectin in the 3/4 cups of water. Bring this to a boil and boil for 1 minute.

Add the hot pectin to the berry mixture and stir for 3 minutes. You will start to see some thickening.

Pour the jam into the jars leaving 1/4 to 1/2 inch of space. Cover and let stand at room temperature until set (up to 24 hrs)

Store in the refrigerator (even the unopened ones) since there is no canning or processing done. They will keep several weeks in the refrigerator.

Making jam works better in small batches so I don't recommend multiplying to increase the recipe. If you want to make a larger quantity, make more individual batches. Trust me, I tried . . .although you can always say you intended to make blackberry sauce! Enjoy.