Blackberry Jam
Blackberry season is sadly coming to an end. Canning is a great way to enjoy the flavors of summer all year round. I give mine as a gift each Christmas and whether as a cake filling, ice cream topping or simply on an English Muffin, this Blackberry Jam is always a crowd pleaser.
If you are new to Canning, Preserves are a great place to start. Recipes are simple and most only require a water bath to process. To brush up on your canning skills, I always refer to Ballcanning – the Gold Standard for canning.
I prefer my Blackberry Jam to be a bit chunky and the sweet wild berries are sweet enough to reduce the sugar in the recipe pretty significantly.
This recipe is pretty much interchangeable with any other berry. When canning recipes call for Lemon Juice, always use bottled to make sure you are getting consistent acidity.
Blackberry Jam
Enjoy the taste of summer all year long with this Blackberry Jam.
Ingredients
- 4 cups Prepared Berries crush with a potato masher
- 4 cups Organic sugar
- 4-1/2 tbsp Ball RealFruit Classic Pectin
- 9 tsp Organic Lemon Juice
Instructions
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1- Prepare your Water Bath Canner, Jars & Lids.
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2- Combine Prepared Fuit & Lemon Juice in a large saucepan. Gradually stir in Ball RealFruit Pectin. Bring Mixture to a full rolling boil (not a few bubbles - really boiling). Bring mixture to a boil that cannot be stirred down, over high heat, stirring constantly.
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3- Add entire measure of sugar, stirring to dissolve. Return mixtures to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam, if necessary.]
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4- Ladle into hot jams, leaving 1/4” headspace. Wipe rims, center lines on jars. Apply Bands & adjust to fingertip tight.
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5- Place filled jars in canner ensuring jars are covered by 1-2” water. Place lid on canner and Bring water to a gentle boil.
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6- Process jars for 10 minutes (adjust for your altitude). Turn off heat, remove lid & let jars stand for 5 mins.
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7- Remove jars, cool. Check lines for seals in 24 hours.
Recipe Notes
Be sure to only use bottled lemon juice to get consistent acidity.
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