Blackberry Ginger Orange Jam

The sweetness of the Oregon blackberries with the added kick of ginger and orange, creates a burst of flavor that tastes just like Pacific Northwest sunshine! Goes great on breads, waffles and pancakes. For an easy savory dish, mix a couple of tablespoons of this Blackberry Ginger Orange Jam with butter for a topping on grilled salmon or chicken.

Recipe by Chloe Fulton

oregon berries blackberry ginger orange jam

Ingredients

10 cups fresh or frozen blackberries
2-3 teaspoons of freshly grated ginger root, to taste
1 tablespoon orange zest
Juice of 1 orange (about 4-5 tablespoons)
7 cups organic cane sugar
1 packet powdered pectin

Preparation

Step 1
Rinse fresh blackberries or thaw frozen blackberries, mash with a potato masher in single layers until fully crushed. You can leave the seeds in your jam, but if you prefer less or no seeds, after mashing, put berries through a fine mesh sieve. Measure mashed and/or sieved berries to have 5 cups.

Step 2
Use fine grater to grate peeled ginger root. The more ginger, the spicier. If the berries are especially sweet, you may choose to add extra ginger for a nice balance.

Step 3
Add the zest of an orange, the zest can be as fine or large as you prefer. A bit larger size zest gives nice color in the jam. Use the juice of a whole orange.

Step 4
Mix berries, ginger, orange zest and orange juice together in a 6-8 quart saucepan over medium heat. Mix until fully combined. Gradually add powdered pectin. Add sugar and mix until fully combined. Bring mixture to a full rolling boil over med-high heat, that doesnโ€™t stop boiling when stirred. Add full measure of sugar, stirring to dissolve. Return mixture to full rolling boil and boil hard for one minute, stirring constantly.

Step 5
Remove from heat, stir and skim any foam off of top.

Step 6
Pour jam into hot, sterilized jars, clear jar rims and thread tops of any jam residue with a clean, damp cloth. Apply lids to jars, then apply bands and adjust until fit is fingertip tight. Process in a water bath canner for 10 minutes following home canning instructions from a recognized source such as the National Center for Home Food Preservation.