Blackberry-Lime Jam

I gave some blackberry jam to a friend and colleague for her birthday last year.    She told me her husband paid this jam his best complement.

“This is some damn fine jam.”

I blushed.

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This was the last of our 16 quarts of berries (and a lime thrown in for a prop.)

I have not posted the cooked version before but have blogged about the freezer jam version.    Now I am sharing this “Damn Fine Jam” recipe with you.

Blackberry-Lime Jam

3 1/2 lbs. fresh blackberries (about 3 quarts)
1 3/4 lbs. white cane sugar
6 oz. freshly squeezed lime juice

Combine all ingredients in a large kettle. Using a potato masher, mash about half the berries as you stir in the sugar and juice.IMAG3854

Heat slowly, stirring, and bring to a boil.   After it reaches a bowl, stir often and boil for 15-20 minutes.   Be careful not to scorch the jam.   After 15 minutes, start checking for doneness.   I just cook until “jammy.”    After it has reached the “jammy” state, skim off any foam if necessary.   Carefully pour hot jam into sterilized jars and seal with sterilized lids and bands.

Process in a water bath for 10 minutes.  Carefully remove jars and let sit undisturbed until jars seal.

This recipe yielded seven half-pint jars.

Every year about this time, I start wondering how much jam we really need.    We kind of horde it throughout the year but we do give LOTS away during the holidays.

So far, I have made Balsamic-Cinnamon Blueberry Jam, Blueberry Jam with Chocolate Mint, Blackberry Port Jam, and these “damn fine” specimens.     Peach season is just around the corner, too.

I may seriously need to do a jam giveaway here.    Who’s in?


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This is mom’s fairy garden. See the bench. And she has little birds perched all around.

Abigail, for your virtual flowers for today I went all the way to Iowa.    That is where my mom and sister live and they just happened to be on a garden tour (more about that later).

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