If you are lucky enough to live in a place where blackberries grow wild, you can make the best blackberry jam with this simple blackberry jam recipe. Blackberry jam is made from fresh crushed blackberries from the bush or the grocery store, sugar, and pectin that is stored in sterilized canning jars.
To make blackberry jam, you will need:
- 6 cups crushed blackberries (3 quart boxes of blackberries)
- 1 package powdered pectin
- 8½ cups sugar
- Canning kit
- 1 dozen canning jars with lids
- Sterilize the canning jars. Wash the canning jars and lids in hot soapy water and rinse well or cycle through the dishwasher. Place canning rack inside the canning pot and place the canning jars upright in the rack. Fill the jars with hot tap water and fill the pot with water to cover the jars with one inch of water. Bring the water to a boil over a high heat and boil the canning jars for ten minutes. Place the lids in a separate saucepan, cover with water, and to a boil over a high heat for ten minutes. Shut off the heat, but leave the jars and lids soaking in the hot water until you are ready to fill them with blackberry jam.
- Prepare the blackberries for jam. Pick through the blackberries by hand and remove bad berries and stems. Wash the good blackberries and drain in a colander. Place the washed blackberries in a gallon plastic zip bag, expel the excess air, and seal the bag. Roll a rolling pin over the bag of blackberries to crush them.
- Make blackberry jam. Measure the crushed blackberries into a large pot. Add the powdered pectin and mix thoroughly. Place the pot over a high heat and bring the blackberries to a bubbling boil while stirring constantly. Add the sugar and mix thoroughly. Return the blackberry jam to a full boil while stirring constantly and boil hard for one minute. Remove from the heat.
- Fill the jars with blackberry jam. Remove a sterilized jar from the hot water with a jar lifter and dump the water in the jar back into the canning pot. Fill the jar with blackberry jam leaving ¼ inch headspace in the jar. Wipe the rim of the jar with a clean damp paper towel. Remove a lid from the hot water and tighten onto the jar. Place the jar back in the canning rack in the hot water. Repeat until all the jars are filled.
- Process the blackberry jam. Place the canning pot filled with jars of blackberry jam over a high heat and bring the water to a boil. Boil the jars of blackberry jam for ten full minutes. Turn off the heat and cool for ten minutes. Carefully remove each jar from the hot water and place on a cooling rack. Cool and store in a cool dark pantry.
Tips and Warnings:
- Add a little decadence to your blackberry jam by adding an ounce of quality brandy for the last minute you boil the blackberry jam.
- If the blackberries are very seedy, push the crushed blackberries through a mesh sieve to remove excess seeds.
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