This is such a great recipe and I love how the labels turned out. If you like them, I shared the link for both wide mouth & regular lids at the end of this post, feel free to download them.
Blackberries signify the beginning of the end of summer in our neck of the woods. It is definitely a bitter/sweet goodbye. We love them. LOVE them. They make the most incredible jam. Ever. Syrup? Oh yeah. Pie Filling? Winner! Even humbly flash frozen, they are a favorite. It’s a sad day when the last of them goes down. August is an eternity, when you’re in December.
If you can get a hold of fresh picked, summer ending blackberries (I’d even make it with some good organic frozen berries too!) I encourage you to try this jam, you will not regret it.
The first time I tried this recipe, we noticed immediately, how much more ‘fruit’ we tasted. (Amazing what happens when you don’t add a 5 lb bag of white sugar to it) Now sometimes, I will toss in a 1/4 C of organic sugar here. It is totally optional, it just adds a hint of sweet. If you prefer a more tart jam, leave this out. Either way– it is delicious.
Homemade Blackberry Jam
4 C Freshly picked and washed berries (or frozen!)
1 box of No Sugar Pectin (non-GMO Pomona’s Pectin)
1 C Grape Juice (no fake stuff here! my favorite! )
- To get started, get out your canning equipment. We will water bath process this jam; you’ll need your canning pot, lids, jars, rings, etc. — you know the drill. Get yourself set up to can before starting to make your jam, because the jam doesn’t take long, at all, to make.
- You’ll want to use a large stainless or enamelware pot for cooking up your jam, and put it on low heat. Dump in your clean/washed berries, I slightly crush mine with a potato masher. Optional.
- Turn heat up to medium. Dump in grape juice and stir.
- Next, dump in pectin, and stir thoroughly.
- (If I am adding any sugar, this is where I do it) Turn up the heat to a medium high and stir some more. I let mine get to a nice slight boil and continue to stir, let it bubble / boil like this for about 5 minutes or more and then I turn off the heat…always stirring. (You do not want to burn the jam on the bottom of your pot)
- Turn your heat to a medium-high setting on the canner pot that is 1/3rd to ½ filled with water, to get that warming up and ready.
- Ladle the jam into jars, make sure jar rims are wiped clean, put lid in place (that have been sitting in hot water), fasten the ring down and set in the canner rack. Repeat.
- Once you have your jars filled and in the canner rack, I let them sit while the water really gets hot–it heats the jars/keeps them hot, all at at the same time, so when I go to plunge them into the hot water they don’t break!
- Can for 15 minutes. When my timer goes off, I turn off the burner and let everything cool down for a few minutes. Then carefully (with a jar lifter) remove jars and set them on a towel to cool for 24 hours.
- Wipe down jars
- Label lids and put them on the pantry shelf.
Capture a little summertime in a jar.
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