Blackberry Jam
Savor the taste of summer with this super easy blackberry jam. Made with four ingredients it is the perfect way to preserve these summer berries .
Growing up we spent our summers picking blackberries that grew wild in the fields near my house. We never would bring home enough to make jam because we would eat them as fast as we picked them lol. Now that I am grown I just buy my berries from the super market or local farmers . This sweet jam will give you the taste of summer all year long . If you love blackberries check out my Easy Blackberry Cobbler .
Read more: Blackberry Jam
What you will need to make Blackberry Jam :
- Blackberries
- sugar
- Liquid fruit pectin
- lemon juice
- Food Processor or Potato masher
- Sieve strainer or cheese cloth
- Canning jars
- Basic Canning tools
- Large pot for a water bath
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Let’s Make Blackberry Jam
Either mash your berries with a potato masher or run them through the food processor .
Run the juice and pulp through a sieve saving the juice .
Pour juice into a medium saucepan and this is optional but you can add about 1/2 cup of pulp and seeds back to the juice .
Add the sugar and lemon juice to the sauce pan and turn the heat on high stirring to prevent burning .
Once the mixture comes up to a boil that can’t be stirred down cook 4-5 minutes,
Add the pectin and bring it back to a boil for 1 minute .
Add the hot jam to sterilized canning jars . Wipe the rims with vinegar and then the lids . Screw the rings on finger tight .
Place jars into a large pot of boiling water , the water needs to be 2 inches about the tops . Set a timer for 10 minutes .
After 10 minutes remove the jars and place them in the upright position undisturbed for 24 hours .
After 24 hours your your jam will be shelf stable for up to 2 years . It can be used however you like to use jam .
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Blackberry Jam
Ingredients
- 8 cups Fresh Blackberries
- 6 cups Granulated Sugar
- 2 Tablespoons Lemon Juice
- 1 pouch Sure jell Premium Liquid Pectin See Notes
- 1 Tablespoon butter to reduce the foam
Instructions
- After cleaning your berries either mash them with a potato masher or run them through a food processor
- Run the berries and juice through a sieve saving the juice . Setting the pulp and juice aside
- Add the juice to a saucepan . This is optional but I add 1/2 cup of pulp and seeds to the juice .
- Turn the heat on high and add the sugar and lemon juice .
- Stirring until all of the sugar is dissolved .
- Bring the mixture up to a rolling boil that can't be stirred down . Boil for 4-5 minutes stirring continuously
- Add the packet of pectin . Bring back to a boil and cook for another minute
- Add a tablespoon of butter to reduce the foam or skim it off the top
- Pour hot jam into sterilized canning jars
- Wipe the rims with vinegar . Place the sterilized lids on top of the jar and then place the rings on finger tight
- Submerge the jars into boiling water , covering at least 2 inches over the top . Set the timer for 10 minutes
- Carefully remove the jars
- Place the jars in the upright position and do not disturb for about 24 hours . You will hear the jars ping as they seal . Sealed jars are shelf stable for 18 months -2 years
Notes
Yes you can , just skip putting the pulp and seeds back on
If properly canned this jam is shelf stable for up to 2 years
Yes for this recipe you need the pectin .
