I was channeling my mother this morning as my friend Mary and I were wandering through a field of weeds, peas and of course, blackberries. It was a surreal moment as the chilly morning air swirled around us mixed with the sweet aroma of ripening blackberries. I was instantly transported back 15 years to when my mom and I used to wake up early in the summer and go find patches of blackberry brambles. We would walk barefoot up streams. watching out for craw daddies and slippery rocks.
Once we harvested our juicy bounty, palms stained purple, we would make the most delicious jams, jellies and crisps. The kitchen would fill with the delicious scent of simmering berries and sugar. I wish I could say that I learned the secret ways of canning and making jam, but I did not. She tried, bless her soul! I swore I would never be able to make anything as good as she could.
Well, over a decade later, here I am in my little kitchen with purple stained hands with the pungent fragrance of cinnamon, applesauce and of course, blackberries. I decided that with over 10 pounds of these little gems that I would need to cook them down. I remembered a jam recipe from OhSheGlows and adapted it to be sugar free. It may not be quite as good as my mom’s, but I think it is definitely something should we proud of.
End of Summer Blackberry Jam
Adapted from Ohsheglows
As many blackberries as you want (I used about 3 pounds)
1 tablespoon lemon juice
1 tablespoon vanilla extract
2 tablespoons chia seeds
1/2 cup No Sugar Added applesauce
1) In a large pot, pour in washed blackberries (or any berry you feel like) with the lemon juice and cook on medium heat. After about 5 minutes, stir and mash down some of your berries and add in applesauce.
2) Add in chia seeds and vanilla. Stirring pretty consistently, cook for another 10-15 minutes until the finally start to thicken. Cook until desired consistency is reached.
3) Pour jam into jar and leave open for about a half an hour before sealing.
I had Tim try it with some Daves Killer Bread and almond butter. I skipped the bread and went straight for the spoon!
This is one of the most delicious things I have ever made!! And cheapest too :0)