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blackberry jam

How to Can Blackberry Jam

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This homemade blackberry jam is a luscious blend of sweet and tangy flavors, featuring the vibrant taste of fresh summer blackberries. The smooth, rich texture, achieved with the help of pectin, makes it perfect for spreading on toast, adding to desserts, or enjoying straight from the jar.

  • Total Time: 45 minutes
  • Yield: 5 half pints 1x

Ingredients

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

Instructions

  1. Wash your canning jars, lids, and bands in hot, soapy water. Keep the jars hot until ready to use.
  2. 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.
  3. Gently rinse the blackberries under cold water to remove any dirt or debris. Drain well.
  4. 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.
  5. Add the crushed blackberries and one package (1.75 oz) of fruit pectin to the pot. Stir well to combine.
  6. Over medium-high heat, bring the mixture to a full rolling boil that cannot be stirred down, stirring constantly.
  7. 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.
  8. Boil hard for one minute, stirring constantly. Remove from heat and skim off any foam if necessary.
  9. Using a ladle and a canning funnel, carefully fill the hot, sterilized jars with the hot jam, 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.
  10. Place the hot lids on the jars and screw on the bands until fingertip-tight.
  11. Place the filled jars in a water bath canner or a large stockpot with a rack. 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).
  12. 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.
  13. 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.
  • Author: Jordan Mitchell
  • Prep Time: 30
  • Canning Time: 10
  • Cook Time: 5

Find it online: https://foodprepguide.com/how-to-can-blackberry-jam/

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