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+ servings
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
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
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
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