Blackberry Jam
User Reviews
5
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Prep Time
20 mins
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Cook Time
35 mins
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Additional Time
12 hrs
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Total Time
12 hrs 55 mins
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Servings
2 (half-pint) jars
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Calories
31 kcal
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Course
Condiments
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Cuisine
American
Blackberry Jam
Description
Making Blackberry Jam begins by mashing fresh blackberries with sugar, allowing the fruit to release its juices. The mixture is then boiled gently with lemon juice, which provides both acidity and flavor balance, until it thickens enough to coat the back of a spoon. For a more set jam, pectin mixed with sugar can be added during cooking to speed gel formation. Once ready, the jam is poured into sterilized jars with proper headspace, sealed, and water-bath processed to secure preservation. This results in a homemade jam that combines the bright, fruity taste of blackberries with balanced sweetness and tartness.
The jam creates a smooth, slightly chunky texture from the mashed berries and can be used as a spread on bread or as a sweet addition to desserts. Using bottled lemon juice ensures consistent acidity important for safe canning. The recipe includes instructions for both canning and refrigeration methods, offering flexibility based on storage preference.
The precise ratios of sugar, acid, and fruit amount promote safe and effective preservation. Careful attention to jar headspace and lid sealing guarantees a vacuum seal for long-term storage. The jam can be refrigerated without canning for short-term use up to about 3 weeks.
Ingredients
- 1 lb. blackberry fresh
- 1 cup granulated sugar
- ¼ cup lemon juice bottled
- powdered pectin optional, tossed with 1 tablespoon sugar
Instructions
- In a large saucepan or Dutch oven, combine blackberries and sugar. Let stand for 15 minutes.
- Use a potato masher to mash the berries in the pot, releasing the juices.
- Bring the mixture to a boil over medium heat. Once the mixture boils, add the lemon juice; cook, stirring frequently, until the mixture thickens and coats the back of a spoon, about 15-20 minutes.
- For a thicker jam, whisk together pectin and 1 tablespoon of sugar. Sprinkle the pectin mixture over the jam and stir to combine. Cook for exactly 1 more minute, then remove from the heat.
- Divide the jam between 2 sterilized 8-ounce glass jars, leaving ¼-inch of headspace at the top of each jar. Wipe the rims clean with a damp cloth, then secure the lids and bands.
- Process in a water bath for 10 minutes. Carefully remove the jars to a towel on the counter. Let stand, undisturbed, for 12 hours at room temperature. Check the seals after 12 hours by pressing the center of the lids. If the lid gives or the center button remains popped up, store in the refrigerator for up to 1 month. Properly sealed jars will keep in a cool, dark place for up to 8 months. Refrigerate after opening.
Notes
- Weigh blackberries to ensure an accurate 1-pound quantity for proper sugar-to-acid ratios in canning.
- Leave ¼-inch headspace in jars to allow proper sealing and prevent overflow during processing.
- Use bottled lemon juice for consistent acidity required for safe jam preservation.
- If not canning in a water bath, cool jars completely and refrigerate jam; consume within three weeks.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2(half-pint) jars
Amount Per Serving
Calories 31 kcal
% Daily Value*
| Serving | 1tablespoon | |
| Calories | 31kcal | 2% |
| Carbohydrates | 8g | 3% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 1mg | 0% |
| Potassium | 25mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 30IU | 1% |
| Vitamin C | 4mg | 4% |
| Calcium | 4mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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