I included pectin in my blackberry jam recipe because I was worried about my jam not setting enough. Leave it out if you prefer. If you choose to skip the pectin, you'll need to cook the jam longer, ...

In a medium saucepan, crush the blackberries with a potato masher. You should end up with about 2 1/2 cups crushed berries. Stir in the pectin, lemon juice, lemon zest, and vanilla bean paste. Bring ...

Calcium-based pectin, such as Pomona’s Pectin, allows jams and jellies to set with less sugar or other sweetener than traditional apple-based pectin. Look for it at natural food stores and online.

1. Preheat the oven to 400°F and line two baking sheets with parchment paper. 2. In a small bowl, whisk the egg with 1 tablespoon water to combine. 3. In another small bowl, stir the sugar and ...

Blackberry season is nearly over so now’s your chance to whip up a batch of this finger-licking Irish blackberry jam! Here, chef and food writer Donal Skehan walks us through an easy, delicious ...

When blackberries begin to ripen in August, it seems almost mandatory to preserve some of them in jars. Their arrival marks the beginning of the end of summer, and the urge to save some of the ...

To prepare the blackberry jam, first make sure you have new lids and sanitized jars (following the guidelines from the Ministry of Health provided at the end of the recipe). Wash and gently dry the ...