So you all know how I'm avoiding sugar and flour. Which, by the way, I haven't been doing that great at it for the past week. It started with a batch of irresistible almond cookie dough and continued with a fun-filled road trip to Michigan, and is currently being maintained by a spoonful of blackberry freezer jam.
The jam happened like this. Giant Eagle had a grand opening for their new store down the road. Grand opening = rock bottom loss leaders, no? Of course. Case in point: 6 oz. package of blackberries only $1. Ben ran in for a couple things while the girls and I snoozed in the car. I said, "Can you pick up a couple containers of blackberries?" Amazing man, he picked up 5. Isn't that sweet? I love him.
Last night after church, I popped in a DVD from the library called "Hoarders: Season 1". I thought, "Oh, this sounds interesting. I've heard people say it's a bit addicting." OH MY WORD. Let me just say, I have done nothing but clean all. day. long. today. Disgusting show. The basic premise is they go into the homes of people who have a hoarding disorder and help them address their condition and clean up the symptoms of said condition in two days. Perhaps I need to purchase this series whenever I lack cleaning motivation.
The first show highlighted Jill, a woman who has a food hoarding disorder. I choked back my gag reflex a number of times in horrified amazement at the hideous conditions this troubled woman was living under. Literally under.
So...why am I talking about blackberries and the Hoarders show in the same post? Well, that trip to the grand opening was 2 weeks ago, and those blackberries were starting to shrivel. Shriveling is the closest I want to come to the conditions Jill was living in. It was the last thought on my mind before I fell asleep and the first one when I woke up. Blackberry freezer jam made it on my MIT (most important task) list today. And judging by the spoon I licked unabashedly, it is delish. I couldn't find a recipe for the exact proportion of blackberries I had, so I adjusted and winged it. The one thing I really like about it is that the jam was thick, an absolute anomaly with freezer jam, which is notoriously soft-setting.
Blackberry Freezer Jam
4 - 6 oz. clamshells blackberries (approximately 2 cups crushed)
3-1/2 cups sugar
3/4 cup water
1 box fruit pectin (Sure-Jell, Ball, Certo)
2 Tbsp. lime juice
Crush the blackberries with a potato masher, about 1/2 cup at a time. In a large bowl, combine the blackberries and sugar, and stir until well combined. In a separate saucepan, dissolve the pectin in the water. Bring to a boil. Allow it to boil hard for one minute, stirring constantly. Add lime juice. Pour pectin water over the blackberries/sugar and mix well. Stir for about 3 minutes or until the sugar crystals are pretty much dissolved. Immediately pour jam into freezer jars or jam jars. If putting in the freezer, leave headspace for expansion. Makes about 5-1/2 cups.