My second batch of jam was blackberry. I’m having a lot of fun with the jamming and canning process – it’s so different from baking! I used this recipe this time, and it’s… good. Not great, but good. It’s sweeter than I like, but other than that the flavor is amazing. I’m also not loving the texture – commercial pectin makes firmer jams than I prefer. But that’s largely remedied by giving the jam a good stir upon opening.
The other problem with blackberry jam is that there are all the seeds to deal with. I removed about half of them before I made the jam, but I lost patience with the process well before I was done. If I had a food mill it might be a different story, but… I think it’s just as well that it will be another year till blackberries are in season again; I might have forgotten the hassle by then!