I love marionberries. The bigger, tastier blackberry. We have two plants that grow out back – a Marion is a hybrid of Blackberries that produce a large sweet and tart berry. Out West, they are the preferred blackberry. Alas, none in this picture I took a few weeks back were ripe 😉 But since then, we get a few each day to nibble on!
Thankfully, I know a few local farms that grow them. Canning tip: buy as you can, freeze on cookie sheets, then bag up. Once you get enough, then you can thaw in the refrigerator and carry on with jam making. While this seedless jam does take a bit extra time (and arm muscles) to press out the juice and thick pulp, the bonus is no seeds. I am not a fan of seedy jam. Just don’t like it! But neither do I want jelly. The thick pulp gives the jam great texture and flavor. It is simply amazing served over handmade vanilla ice cream…
Awhile back Kirk bought me the best unistaker for canning: Norpro 605 Canning Lid Rack
Seedless Marionberry Jam
Ingredients:
- 4 cups prepared berries (measured AFTER prepping, see below)
- 3 cups granulated sugar
- 4 ½ Tbsp Ball® Real Fruit™ Classic Pectin
Directions:
Wash 6 Â half-pint jars, with bands and new lids, in hot, soapy water. Rinse well, and drain on a clean kitchen towel. Bring a large pot of water to boil, take off stove, add in clean jars and keep covered.
Fill canning pot halfway with water, bring to a near boil, then let simmer.
Mash berries with a potato masher. In small batches, add a bit of berries to a fine mesh sieve, over a large bowl. Push against the berries with a silicone spoon or spatula, to press the juice and fine pulp through. Keep working at it until there is mostly seeds left, discard seeds and repeat till done. Periodically, using a second spatula, scrape the back side of the sieve and knock into bowl. (Note: just how many berries you will need depends on how juicy the berries are. I think I started off with 12 cups or so.)
Following directions on pectin container, measure and put berry mixture in a large pot, stir in pectin. Bring to full rolling boil over high heat (a boil that doesn’t stop when stirring). Stir in sugar quickly, return to a full rolling boil, cook for 1 minute after it returns to the boil. Take off the heat.
Drain jars using tongs, place on a clean kitchen towel. Ladle the hot jam into the bars, using a sterilized canning funnel. Leave a ¼” headspace.
Dip a clean paper towel in hot water, then run around the top of each jar. Place a lid on each jar, then a band, screw on finger tight.
Turn canner up to high, place jars in water bath rack, lower rack into water. Water should cover by 1 – 2″, if not add a bit more from the other pot that held the jars. Bring to a rolling boil, covered, process for 10 minutes. Turn off the heat, carefully remove jars, placing on a clean dry kitchen towel to cool.
Once cooled, check again that seals are down (you should hear the Ping! as each one seals). Gently remove bands (wash, dry and store for your next project. While they look nicer on, if they have water inside from processing, they can rust. If you are giving away your canned items, you can always slip one back on), note on jar or lid what is in jar with a date. Store in a dry/cool/dark area and use within a year.
As always, if you ever go to use a canned item and the lid is not sealed anymore, or bulging, discard it immediately!!!!!! (I have only ever lost one jar in all my canning, so don’t fret!) If you are using a different brand of pectin, be sure to read their directions and to follow them.
Makes 6 half-pints.