Description
Homemade Blackberry Jam brings summer’s sweet essence directly to your kitchen, capturing pure fruit magic in a single jar. Luscious berries simmer with sugar, creating a rich spread perfect for morning toast or elegant dessert garnishes.
Ingredients
Scale
Fresh Ingredients:
- 3.2 pounds (1.45 kilograms) blackberries
- 1/4 cup (60 milliliters) lemon juice
Sweetening Ingredients:
- 3.3 pounds (1.5 kilograms) white sugar
Thickening Ingredients:
- 6 tablespoons powdered pectin
- 6 tablespoons liquid pectin
Instructions
- Thoroughly sanitize all canning equipment by washing jars, lids, and bands with hot, soapy water and rinsing completely.
- Select ripe, unblemished blackberries and gently wash them under cool water.
- Using a potato masher or fork, lightly crush the berries in a spacious mixing bowl to release their natural juices.
- For powdered pectin method: Incorporate the pectin into crushed berries, stirring until evenly distributed.
- Add fresh lemon juice to the berry mixture, mixing thoroughly to enhance flavor and pectin activation.
- Transfer the berry mixture to a heavy-bottomed saucepan, positioning over high heat.
- Stir constantly while bringing the mixture to a vigorous boil, ensuring pectin fully dissolves.
- Gradually pour in granulated sugar, continuing to stir and maintain a rolling boil for exactly 1 minute.
- Remove the pan from heat and carefully skim any foam accumulating on the surface.
- For liquid pectin method: Combine berries, sugar, and lemon juice in the saucepan, stirring constantly.
- Bring the mixture to a rapid boil, then immediately add liquid pectin and continue boiling for 1 minute.
- Position sterilized jars on a clean, heat-resistant surface.
- Carefully ladle hot jam into jars, leaving approximately 1/4 inch of headspace at the top.
- Wipe jar rims with a damp, clean cloth to remove any spillage.
- Securely seal jars with sterilized lids and bands.
- For water-bath canning: Fill canner with water, ensuring jars will be submerged by 2 inches.
- Carefully lower filled jars into boiling water using tongs, maintaining water temperature at a steady boil.
- Process jars for 10 minutes, adjusting time for altitude variations.
- After processing, remove lid and allow jars to rest for 5 minutes in the canner.
- Transfer jars to a cooling rack, listening for the satisfying “pop” indicating proper sealing.
- Refrigerate unsealed jars and consume within 3 weeks.
- Properly sealed jars can be stored in a cool, dark pantry for up to 18 months.
Notes
- Choose fully ripe blackberries for the most intense flavor and natural sweetness, avoiding any moldy or overripe fruits.
- Use a potato masher or fork to crush berries gently, maintaining some fruit texture for a more rustic jam consistency.
- Adjust sugar levels based on berry sweetness and personal preference, starting with less and tasting as you cook.
- Prevent jam from sticking by using a heavy-bottomed pan and stirring constantly during the boiling process.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 266
- Sugar: 65 g
- Sodium: 1 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 67 g
- Fiber: 3 g
- Protein: 1 g
- Cholesterol: 0 mg