Blackberry Jam
User Reviews
4.8
174 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
30 mins
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Servings
20
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Calories
322 kcal
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Course
Condiments
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Cuisine
American
Blackberry Jam
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This homemade blackberry jam recipe only needs 4 ingredients and will help you preserve the flavors of Summer to enjoy all year!
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Ingredients
- 2.5 quarts fresh or frozen blackberries ( about 8 cups)
- 2 Tablespoons lemon juice
- 7 cups granulated sugar
- 1 packet Sure Jell Certo liquid fruit pectin
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Instructions
- (If you are planning to can the jam, prepare waterbath and sterilize jars).
- Clean berries just before using. Add the blackberries and lemon juice to an extra-large saucepan. Mash with a potato masher and simmer for a few minutes, to break down the fruit.
- (Optional, but recommended:) Use a food mill, or press mixture through a fine mesh strainer, into a bowl, to remove seeds.
- Measure out 4 cups of berry juice and add to an extra-large heavy bottomed stock pot. Add 2-3 spoonfuls of the leftover seeds for blackberry “jam”. (Jelly uses the juice only).
- Add sugar and stir to combine. Turn burner to medium low, stirring occasionally, cooking for several minutes until sugar has dissolved.
- Increase the heat to medium high, and cook, stirring constantly, until the mixture comes to a full boil (a rolling boil that can’t be stirred down).
- Add the pouch of pectin, stirring continuously, and allow to return to a full boil. Set a timer for 1 minute, stirring continuously, and remove from the heat after 1 minute.
- Pour jam into prepared jars and seal with lids.
- For Freezer Blackberry Jam: Allow the jam to cool at room temperature for 24 hours, then store in the fridge for up to 1 month, or the freezer for up to 1 year.
- To Can: Process in a boiling water bath for 10 minutes (or longer if at high altitude*). Allow to rest on your counter for 24 hours, to ensure the jars settle and seal properly. Check seals, and store jam in a cool, dry place for up to one year.
Equipments used:
Notes
- Yield: makes about 8-9 cups of jam.
- No-Pectin Blackberry Jam: I like to add pectin to Jam because it helps to thicken it, but if you want to make a no-pectin blackberry jam, you can leave it out! Blackberries have a very high natural pectin. Cook until the jam thickens to a gel stage, 105°C/221°F on an instant read thermometer. Test it by spooning some hot jam onto a chilled cold plate. If the jam jells up (and doesn’t easily slide around) it’s ready.
- Seedless Blackberry Jam: Use a food mill or fine mesh strainer to remove all seeds, and don't add any back in (as suggested in step 4).
- High Altitude Increase Processing Time:
- 1,001 to 3,000 - add 5 minutes
- 3,001 to 6,000 - add 10 minutes
- 6,001 to 8,000 - add 15 minutes
- 8,001 to 10,000 - add 20 minutes
Nutrition Information
Show Details
Calories
322kcal
(16%)
Carbohydrates
81g
(27%)
Protein
2g
(4%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Sodium
2mg
(0%)
Potassium
195mg
(6%)
Fiber
6g
(24%)
Sugar
76g
(152%)
Vitamin A
253IU
(5%)
Vitamin C
25mg
(28%)
Calcium
35mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 322 kcal
% Daily Value*
| Calories | 322kcal | 16% |
| Carbohydrates | 81g | 27% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 2mg | 0% |
| Potassium | 195mg | 4% |
| Fiber | 6g | 24% |
| Sugar | 76g | 152% |
| Vitamin A | 253IU | 5% |
| Vitamin C | 25mg | 28% |
| Calcium | 35mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
174 reviews
Excellent
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