{"id":2827,"date":"2017-09-15T13:30:16","date_gmt":"2017-09-15T13:30:16","guid":{"rendered":"https:\/\/sweetvegan.net\/?p=2827"},"modified":"2019-06-18T16:42:41","modified_gmt":"2019-06-18T16:42:41","slug":"blackberry-no-cook-jam","status":"publish","type":"post","link":"https:\/\/sweetvegan.net\/blackberry-no-cook-jam\/","title":{"rendered":"Blackberry No Cook Jam"},"content":{"rendered":"
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Blackberry No Cook Jam<\/div>\t
2017-09-15 07:55:43<\/div>\t
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Ingredients<\/div>\t\t\t
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  1. 1 3\/4 - 2 cups crushed blackberries<\/li>\t\t\t\t
  2. 4 cups sugar<\/li>\t\t\t\t
  3. 1 pouch Certo Liquid Fruit Pectin<\/li>\t\t\t\t
  4. 2 Tbsp. lemon juice<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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    Instructions<\/div>\t\t\t
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    1. Combine blackberries and sugar well. Let stand 10 minutes.<\/li>\t\t\t\t
    2. Stir in 1 pouch Certo Liquid Fruit Pectin and 2 Tbsp. lemon juice, stirring for 3 minutes.<\/li>\t\t\t\t
    3. Pour into clean jars and cover.<\/li>\t\t\t\t
    4. Let sit at room temperature for 24 hours.<\/li>\t\t\t\t
    5. If used within 3 weeks jam may be stored in refrigerator.<\/li>\t\t\t\t
    6. Otherwise it's best to keep in the freezer.<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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      Notes<\/div>\t\t\t
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      1. For seedless Jam, simply mash the blackberries through a sieve before measuring the quantity.<\/li>\t\t\t<\/ol>\n\t\t<\/div>
        \n Adapted from The back of the certo liquid pectin box \ud83d\ude42 <\/div>
        \n Adapted from The back of the certo liquid pectin box \ud83d\ude42\n <\/div>
        Sweet Vegan Living https:\/\/sweetvegan.net\/<\/div>\t\t<\/div>\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"

        I’ve not yet worked up the courage to try canning or jarring foods yet so I was quite delighted to find that you can make Jam that needs no cooking or sealing!<\/p>\n","protected":false},"author":1,"featured_media":2831,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","sfsi_plus_gutenberg_text_before_share":"","sfsi_plus_gutenberg_show_text_before_share":"","sfsi_plus_gutenberg_icon_type":"","sfsi_plus_gutenberg_icon_alignemt":"","sfsi_plus_gutenburg_max_per_row":"","footnotes":""},"categories":[14,653,19,537,803,8],"tags":[804,808,806,807,805],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/posts\/2827"}],"collection":[{"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/comments?post=2827"}],"version-history":[{"count":3,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/posts\/2827\/revisions"}],"predecessor-version":[{"id":2833,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/posts\/2827\/revisions\/2833"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/media\/2831"}],"wp:attachment":[{"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/media?parent=2827"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/categories?post=2827"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/tags?post=2827"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}