Monday, April 11, 2011

Quick Blackberry Jam with Agave Nectar


This is a small batch (one big jar or two smaller jars) jam. I made it right before we left for vacation and it is great to have for breakfast with toast (about the only things in our fridge now that we're back). There's something really wonderful about homemade jam...like the comfort of seeing your grandmother. Here's why you should try this recipe:
  1. It requires no special equipment besides a pot and a wooden spoon.
  2. It uses agave nectar which has been shown to be lower on the glycemic index, thus not raising blood sugar as much as white sugar (basically, sweetness without the sugar rush).
  3. It takes about 30 minutes.
  4. It will raise toast to new levels of greatness.
  5. You can mix a teaspoon or two of it in plain, fat-free yogurt and when you taste it you will think you are a genius.
  6. Kiss your regular peanut butter & jelly sandwiches goodbye--this will be way better than grape jelly!
  7. You can probably make this with blueberries, raspberries, or strawberries.
  8. When the in-laws come to visit, it will probably impress them when served with muffins or waffles. They can make believe they are at a bed & breakfast....with the grandkids. This should be reason #1, actually....
QUICK BLACKBERRY JAM WITH AGAVE NECTAR

  • 3 cups fresh blackberries, rinsed and patted dry
  • 3/4 cup agave nectar
  • **1 tsp. cornstarch
  • Juice of half a lemon
  • 2 tsp. spiced rum (optional--YES, the alcohol burns off. If you have creme de cassis, use that instead!)
  • 2 tsp. maple syrup (optional--but good)

In a medium cooking pot, over medium heat, stir the blackberries, agave nectar, AND maple syrup, if using. You can break up the berries (if you wish) with the back of a wooden spoon or spoonula.

Meanwhile, whisk together the cornstarch with the lemon juice and rum. Pour this mixture over the berry mixture and continue to stir the jam. Leave on the stove for approximately 30 minutes--mixing every few minutes.

The jam should be ready when it coats the sides of the pot and the spoon.

**If the texture is too runny, take out some of the liquid with a spoon and whisk it with a little more cornstarch and then add that mixture to the jam and continue to stir.

4 comments:

  1. hello! just found your blog after searching online for a simple jam recipe using agave nectar. glad i found this and your blog! i've just started using agave nectar in my baking and i think i'm hooked. plus, blackberry jam is my absolute favorite. question, though - how long will it keep in the fridge? can i freeze it also?

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  2. Michelle! I don't know how your comment only showed up to me today! I am so sorry! I am also hooked on baking with agave nectar. I have tried this jam with raspberries as well & had success.

    I have NOT yet frozen it, but I cannot imagine that it will not freeze well. When I try it, I will post on it. Also, my jam last several weeks in the fridge. I think the longest I've had a jar was a month--it's never gone bad before I have used it up. It may last longer, but I haven't tried it because we eat it too fast!

    We use it on English muffins either with butter or peanut butter.

    Let me know if you have any updates on it--again, sorry not to have seen your comment sooner.

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  3. Can you use frozen rather than fresh berries?

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