Ingredients
Scale
- 4 lbs blackberries
- 2 c. honey, divided
- 2 TB lemon juice
- 1 TB calcium water (use the calcium packet from your Pomona’s box)
- 1 TB Pomona’s Pectin
Instructions
- Prepare a boiling water bath and 6-8 half pint jars, lids, and rings.
- Rinse the berries and place in a low, wide, nonreactive pot. (Stainless steel or enameled cast iron.)
- Use a potato masher to crush the berries well.
- Add 1.5 cups honey, 2 TB lemon juice, and calcium water.
- Bring mixture to a rolling boil, then reduce heat to medium and cook for 15-20 minutes, stirring frequently.
- When the berry mixture has reduced by about 1/4, stir the pectin into the remaining 1/2 cup of honey and add it to the berries.
- Raise heat to high and boil for another two minutes until the mixture begins to thicken.
- Remove pot from heat and spoon the jam into hot jars. Leave 1/2 inch headspace.
- Wipe the rims with a clean, wet cloth and add lids and rings.
- Process for 10 minutes in a boiling water bath.