Blackberry Jam
Savor the taste of summer with this super easy blackberry jam. Made with four ingredients it is the perfect way to preserve your blackberries
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 1 year in a dark pantry
Notes
If you like your jam firm you can add a second pouch of pectin
Tried this recipe?Let us know how it was!