How to Can Blackberry Jam

Imagine spreading a dollop of sweet, tangy blackberry jam on your morning toast, knowing that you made it yourself.

With this simple guide, you can turn fresh summer blackberries into a delightful homemade jam that will brighten your breakfasts all year long.

Whether you’re a seasoned canner or trying it out for the first time, this step-by-step process will make it easy and fun.

What You’ll Need to Make Blackberry Jam

Ingredients:

• 4 cups of fresh blackberries
• 4 cups of granulated sugar
• 1/4 cup of lemon juice
• 1 package (1.75 oz) of fruit pectin

Equipment:

• Large pot or canner
• Canning jars with lids and bands
• Potato masher or food processor
• Wooden spoon
• Ladle
• Jar lifter or tongs
• Canning funnel
• Clean towels
• Water bath canner or large stockpot with a rack

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Canning Blackberry Jam Step by Step

Step 1: Prepare the Jars

Wash your canning jars, lids, and bands in hot, soapy water. Keep the jars hot until ready to use.

Place the lids in a small saucepan and cover with water. Heat to a simmer (do not boil) and keep them hot until ready to use.

Step 2: Prepare the Blackberries

Gently rinse the blackberries under cold water to remove any dirt or debris. Drain well.

Place the blackberries in a large pot. Use a potato masher or food processor to crush the berries to your desired consistency.

If you prefer a smoother jam, you can puree the berries.

Step 3: Cook the Jam

Add the crushed blackberries and one package (1.75 oz) of fruit pectin to the pot. Stir well to combine.

Over medium-high heat, bring the mixture to a full rolling boil that cannot be stirred down, stirring constantly.

Once the mixture is boiling, add 4 cups of granulated sugar all at once. Stir to dissolve the sugar and return the mixture to a full rolling boil.

Boil hard for one minute, stirring constantly. Remove from heat and skim off any foam if necessary.

Step 4: Fill and Process the Jars

Using a ladle and a canning funnel, carefully fill the jars, leaving about 1/4 inch of headspace at the top.

Wipe the rims of the jars with a clean, damp towel to ensure a good seal, then place the hot lids on the jars and screw on the bands until fingertip-tight.

Place the filled jars in a water bath canner (or just an extra large stockpot with a rack on the bottom).

Ensure the jars are covered by at least 1 inch of water.

Bring to a boil and process for 10 minutes (adjust for altitude if necessary).

Step 5: Cool and Store

Carefully remove the jars from the water bath using a jar lifter or tongs. Place them on a clean towel or cooling rack. Allow the jars to cool undisturbed for 12-24 hours.

After the jars have cooled, check the seals by pressing the center of each lid. If it doesn’t pop back, the jar is sealed. If any jars haven’t sealed properly, refrigerate and use them within a few weeks.

Label the jars with the date and store them in a cool, dark place. Properly sealed jars can last up to a year.

Do I Need to Remove the Seeds for Blackberry Jam?

Removing seeds is a matter of personal preference. Here are the options for both scenarios:

If You Prefer Seedless Blackberry Jam:

1. Mash the Berries: After washing and draining the blackberries, crush them using a potato masher or food processor.
2. Strain the Mixture: Pass the crushed berries through a fine mesh sieve or cheesecloth to remove the seeds. This may take some time and effort, but it will result in a smooth, seedless jam.

If You Don’t Mind the Seeds:

1. Mash the Berries: After washing and draining the blackberries, crush them using a potato masher or food processor.
2. Proceed with Recipe: Follow the rest of the jam-making process as usual, including cooking the mixture with pectin and sugar.

Seedless jam is smoother and might be preferred by those who don’t like the texture of seeds, while jam with seeds retains a more rustic, homemade feel. The choice is entirely up to you!

There’s nothing quite like the satisfaction of spreading your own jam on a warm slice of bread. Enjoy!

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