cornstarch Blackberry Jam

By mluoceanbeach

Mild-flavored honey may be used to replace as much as half of the white sugar called for in your canning syrup recipe. Honey will also add flavor and color to the fruit, depending on the type of honey you use. Honey also may darken during storage. It's best to use fresh mild, light colored honey in canning. The make up of honey is different than sugar. A honey sweetened jam or jelly will effect the gelling and should also be used with a no sugar pectin. Using honey adds liquid to the recipe. You will want to reduce the other liquid in your recipe by 1/4 cup for each cup of honey added.

Ingredients

• 4 cups blackberries
• 1 cup white sugar
• 2 tablespoons cornstarch
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1/2 teaspoon lemon juice

Details

Servings 16
Preparation time 10mins
Cooking time 90mins
Adapted from allrecipes.com

Preparation

Step 1

Mash blackberries in a saucepan with a potato masher. Stir in sugar until juices form; place about 1 tablespoon blackberry juice in a small bowl and stir in cornstarch. Pour cornstarch mixture into saucepan.

Bring berries to a boil, stirring often, until jam is thickened, about 15 minutes. Stir in cinnamon and allspice. Remove from heat and allow to cool. Transfer jam to a bowl, cover, and refrigerate until chilled. Stir in lemon juice.