Blackberry Cinnamon Jam

Blackberries have been exceptionally delicious this season. The magical addition of cinnamon makes them even more delicious so I decided to make jam based on this recent discovery. Since they aren’t naturally “seedless” and I don’t mind the added texture of the seeds I kept them in. I don’t use commercial pectin, and I add less sugar (2 parts fruit 1 part sugar instead of 1:1) so the addition of lemon juice and zest help congeal the jam. T’was a success.

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About Soup and the Clouds

I treasure the small adventures in life. Such as, listening to records, making jam from farmer's market produce, seeing new sites, eating the best tomato I've ever had, reading a good book, watching a film, appreciating a good font, going for a long bike ride or walking down a street I've never walked on before. The list goes on.

One response to “Blackberry Cinnamon Jam

  1. Pingback: Golden Raspberry Jam | Soup and the Clouds

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