Blackberry Port Jam
Blackberry Port Jam is a low-sugar cooked jam made with Pomona’s Universal Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener. This recipe was adapted from Better Homes & Gardens Special Interest Publication Canning Magazine by Mia Valcarcel, who wanted to make it with Pomona’s Universal Pectin.
Notes
From Mia: The port I used is from a local Maryland vineyard and contained overtones of chocolate and raspberry. The original recipe called for cloves, but I used cinnamon instead. I think it boosted the flavors more than cloves would have.
If more sweetener is needed, you can add an additional 1/2 cup of sugar before your jam is removed from the stove.
Servings 4 cups
Ingredients
- 2 cups mashed blackberries about 4 cups whole berries
- 1½ teaspoons calcium water see step #1
- 1 cup port wine
- 2 tablespoons lemon juice bottled
- ½ cup sugar
- 1½ teaspoons Pomona’s Pectin mixed with sweetener
- ¼ teaspoon ground cinnamon optional
Instructions
- Before you begin, prepare calcium water.To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well.Extra calcium water should be stored in the refrigerator for future use.
- Prepare boiling water canner. Heat jars in simmering water until ready for use. Wash lids and bands and set aside.
- Measure mashed blackberries into sauce pan.
- Add calcium water, port wine, and lemon juice, and mix well.
- Measure sugar into a bowl. Thoroughly mix pectin powder into sugar. Set aside.
- Bring fruit mixture to a full boil. Add pectin-sugar mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Once the jam returns to a full boil, remove it from the heat. Taste the mixture to see if you need to add more sugar. This will depend on how sweet or tart your blackberries are. If adding more sugar, turn the heat back on, stir well while mixture returns to a full boil, then remove from heat. Add cinnamon now if desired to help boost the flavors.
- Remove hot jars from canner and fill jars with (marmalade/jam/jelly), leaving ¼ inch of headspace. Remove trapped air bubbles, wipe rims and put on lids and screw bands, tightening bands only to “fingertip tight” (until resistance is met, and then just the tiniest bit more).
- Place jars in the hot water, on the rack inside the canner. (Make sure jars are upright, not touching each other or the sides of the canner, and are covered with at least 1-2 inches of water). Place the lid on the canner, bring the canner to a rolling boil, and boil for 10 minutes. (Add 1 minute additional processing time for every 1000 feet above sea level.)
- Turn off heat and allow canner and jars to sit for 5 minutes. Then, remove jars from canner. Allow jars to cool undisturbed for 12-24 hours. Then, confirm that jars have sealed, then store properly. Eat within 1 year. Lasts 3 weeks once opened.
Hi,
Can I substitute caramel moonshine for the port wine in this recipe? Or any other flavor of liquor or wine? Thank you.
Hello Annee,
Yes, the port wine should be able to be replaced by any other wine or your caramel moonshine. Happy jamming!
Where can I buy Pomona’s Pectin powder is it the same as ball. Thank you
Hello Lisa,
Pomona’s Pectin is not the same as Ball. Pomona’s Pectin is an all natural pectin, that is about 10x more concentrated than Ball and is not mixed with dextrose (sugar) and chemicals. You can purchase Pomona’s Pectin in natural health food stores near you, with our Store Locator, or online through our website under the “buy” tab.