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Home » Jam Recipes » Homemade Blackberry Jam

Homemade Blackberry Jam

Published: Jul 14, 2010 · Modified: Jul 28, 2022 by Arlene Mobley · This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

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This year I have made more jams like this Blackberry Jam recipe 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.

Homemade Blackberry Jam on a homemade biscuit
Homemade Blackberry Jam on a homemade biscuit

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.

I'm not sure what made her decided to can tomatoes that year. She was probably trying to save some money and would use the tomatoes when she made spaghetti sauce. We ate a lot of spaghetti when I was a child.

That really doesn't have anything to do with my making jams because when I first started it was all about the soft, ripe juicy peaches of Georgia. I've have never canned tomatoes.

Anyhoo........ so when I decided to start making jams most people where we lived in Georgia had gardens and put up their veggies and fruits each year. I was really out of my element because other then the canned tomatoes of my childhood I had never been witness to canning, jam or jelly making before. I am pretty sure as most teenagers tend to do I didn't pay any attention to my mother and the tomatoes.

Last week one of my favorite blog authors Katie posted an article on her Kitchen Stewardship
Organic Gardening Series: Canning Basics for Preserving Summer Produce

Although I have made jam and jelly many times I read her entire article. When I was done I wanted to share it with all of you.

It is one of the best articles I have ever read on canning.

I know there are many people out there who want to learn how to can but for some reason may be afraid to attempt their first batch of jam.

Jam and jellies are the easiest canning recipes to start with.

There is no pressure canner needed. And I think what is holding most people back from trying to can anything is the old fear of an exploding canner.

So read her article and see just how easy it is.

3 small jars of homemade blackberry jam.

Last week when I found these luscious blackberries and brought them home I could have kicked myself for not buying enough to make a batch of blackberry jam. So of course I went back and bought four quarts so I could make a batch of blackberry jam.

Basic Canning Equipment Needed to make Blackberry Jam

  • 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
  •  ladle
  • wet paper towels

More Jam Recipes

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  • 2 jars of homemade peach jam in a wooden crate.
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  • Pina colada Jam made in Ball Jam and Jelly Maker in a 4 oz jar.
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  • Homemade Carambola Strawberry Jam spread over a toasted bagel with cream cheese
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Email questions or recipe requests to flouronmyface@gmail.com. Follow me on Pinterest, YouTube, Instagram and Facebook.

blackberry jam, jam, homemade jam, homemade biscuits, canning

Blackberry Jam Recipe

Arlene Mobley - Flour On My Face
Homemade Blackberry Jam recipe spread on a freshly baked biscuit is perfect for a Sunday morning breakfast.
5 from 2 votes
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Prep Time 30 minutes mins
Cook Time 25 minutes mins
Total Time 55 minutes mins
Course Condiment
Cuisine American
Servings 8 half pints
Calories 45 kcal

Ingredients  

  • 4 cups crushed blackberries
  • 7 cups sugar
  • 1 packet Sure Jell Certo Liquid Pectin
  • 1 tablespoon butter (or stick margarine)
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Instructions 

  • 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.

Recipe Expert Tips

Calories are per ½ pint jar

Nutrition

Serving: 1tablespoonCalories: 45kcalCarbohydrates: 11gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 1mgSodium: 1mgPotassium: 8mgFiber: 1gSugar: 11gVitamin A: 12IUVitamin C: 1mgCalcium: 1mgIron: 1mg
Tried this recipe?Share a picture on Instagram and tag @flouronmyface2

Looking for more canning recipes like this blackberry jam recipes? Head over to my canning recipes page.

Canning and preserving recipes via flouronmyface.com

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  • A spoonful of Candied Jalapenos resting on the edge of a mason jar rim with crackers and cream cheese in the background.
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  • Toasted English Muffins with cream cheese and peach orange marmalade spread over the top on a teal glass plate.
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About Arlene Mobley

Arlene Mobley author of Flour On My Face-a Food & Lifestyle website helping busy families get dinner on the table by serving easy recipes every week.

Reader Interactions

Comments

  1. stephchows

    July 28, 2010 at 10:34 am

    Hi! My name is steph and I found your through foodgawker... I'm hosting a jam exchange and thought you might be interested 🙂 https://stephchows.blogspot.com/2010/07/2nd-annual-jam-exchange.html

    Reply
  2. ajcabuang04

    July 17, 2010 at 11:58 am

    WOW!! I'm so impressed so made so many different jams!! I have never made jam in my life. Sad to say, I only by the jarred stuff. I would love to learn and make this jam though!!
    Would you mind checking out my blog? 😀 https://ajscookingsecrets.blogspot.com/

    Reply
  3. The Cooks Next Door

    July 17, 2010 at 10:14 am

    Oh yum! Blackberry jam is one of my favorites! Unfortunately, I no longer have free blackberries at my disposal. 🙁

    Reply
  4. Gera @ Sweets Foods Blog

    July 16, 2010 at 8:56 pm

    Hi Arlene,

    This is one of my preferred jams for breakfast!

    I want to inform you that you're the winner of the CSN giveaway!
    When you've a chance, visit my blog.

    Cheers,

    Gera

    Reply
  5. astheroshe

    July 15, 2010 at 6:01 am

    Like you , I have always wanted to learn how to "JAM", i even have a book i never used. I just need to jump in and get started. Plus, i love curds! It would be great to keep my own home made ones avail for when i am baking...

    I like your little jars too..:) Thanks !!

    Reply

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Arlene Mobley Food & Lifestyle Blogger


Hi, I'm Arlene Mobley the cook & photographer here at Flour On My Face. I have been cooking for my family for over 35 years. I love sharing recipes to help busy families get dinner on the table. Learn more here

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