Originally Posted by
my-ty
I haven't make blackberry jam but have made strawberry, raspberry, black currant, grape, mixed fruit, and apricot jams - all without purchased pectin. I only add lemon juice and sugar to the fruit. It's a little more unpredictable in cooking time than when using purchased pectin but I greatly prefer the taste. I did do the overnight method with apricots and it was delicious. I will try the overnight with other fruits this year and see how it goes.
The blackberries in whiskey sounds interesting - not sure which I would like more the flavored whiskey or the soaked fruit!
Interesting...I didn't think that there was that much pectin in berries. I use Pomona's Universal Pectin. It comes with a packet of monocalcium phosphate powder, (plain ole calcium,) that really helps the pectin work, especially if you don't have calcium naturally in your water, (and we don't.) My jam always sets now that I've switched over to Pomona's. I found it at our co-op, but I think that they might sell it online as well.
The "drunken blackberries" do sound good! I don't particularly love whiskey, but perhaps one could use another spirit instead???
~ C