Blackberry Jam Recipe
This year I have made more jams than I have in the past five years. It was like once I got started with that first batch of strawberry I just couldn’t stop. So far I have made Strawberry, Peach, Jalapeno and now Blackberry.
Back when I first started making jams and jellies in Georgia I really didn’t know what I was doing. No one in my family had ever canned. Nope, I am sorry I take that back I remember my mother canning some tomatoes one year when I was a teenager. At that time we lived in Homestead, Florida. Homestead is one of the biggest agricultural areas in the state of Florida. The roads are lined with vegetable fields and citrus groves. There is a huge farmers market there.
So read her article and see just how easy it is.
You will need some basic canning equipment.
- A large pot to make the jam in
- A much larger pot to boil your jars in and to use for the hot water bath
- Fine mesh strainer
- large bowls
- timer or watch
- potato masher or a heavy glass
- canning funnel ( optional)
- canning jars & lids
- wet paper towels
Preparing jars for canning
Preparing the fruit for canning
What size pot should you use to cook the jam?
Why add butter or margarine when cooking Jam or Jelly?
Get the Pectin ready in advance
Take the pouch of Certo Liquid Pectin and cut the top off. Not just a corner. Cut straight across the top of the pouch. Place it standing up in a coffee cup on your counter near the pot.
What does a hard boil or a roiling boil look like?
It doesn’t take long for your mixture to come to a full boil. Maybe 10 minutes or so depending on your stove but the mixture should start to boil. You need to bring the mixture to a full rolling boil. That means as you stir the bubbles will not disappear. If the bubbles go down as you stir you have not reached that point yet. At this point you will see that the mixture seems to be growing. That is why you needed the large pot.
Filling your jars
At the one minute mark remove your pot from the heat. Let the jam settle. Skim the foam off the top with a tablespoon and discard.
Begin filling your jars. Leave 1/4 headspace. Wipe off the edges of the jars with a damp paper towel.
- 4 cups of crushed blackberries
- 7 cups sugar
- 1 packet of Sure Jell Certo Liquid Pectin
- 1 tablespoon butter or stick margarine
- Add the sugar to the 5 quart pot.
- Rinse and drain the blackberries.
- In a large bowl crush the blackberries with a potato masher or the bottom of a heavy glass.
- Remove some of the seeds and pulp if desired.
- Strain pulp you have removed in a fine mesh strainer catching the juice to be used to top off the remaining blackberry pulp and juice if needed.
- Measure the crushed blackberries and juice.
- Top off the crushed blackberries and juice until you have 4 cups of berry pulp and juice.
- Add the berry pulp to the pot with the sugar and stir to moisten the sugar.
- Turn burner on medium low, stirring occasionally.
- Add margarine to the pot.
- Once the sugar is mostly dissolved turn the heat on medium high.
- Continue to stir until the mixture comes to a full boil and continues to bubble up when stirring.
- Add the packet of pectin, stirring continually and allow to return to a full boil.
- Set a timer for 1 minute.
- Keep stirring for the entire minute.
- Remove from the burner after one minute.
- Fill prepared jars and process in a hot water bath for 10 minutes.