This canned blackberry jam recipe is so easy. If you love canning, you’ll enjoy this jam!
This past summer (summer of 2022), my family picked gallons of blackberries. We had so many that we made blackberry wine with some and froze the rest. I just ran out of time, or I would have canned them fresh. These blackberries were the juiciest berries I’ve ever tasted. I don’t remember eating a lot of blackberries when I was a kid, but my daughters love to eat them off the vine. I love to see them running to the blackberry bushes with their baskets in hand.
You do not need to be an expert to make this recipe. I’m still learning with every recipe I make too (therefore I’m not an expert either). Please refer to other recipes and/or other professionals for more information. I’m just posting recipes and experiences that for my family. Thank you for reading my blog and if you would like the recipe, please keep following along.
What you’ll need:
- 6 cups blackberries
- 1/4 cup lemon juice
- 8 cups water
- 1 (1.75 oz) box of pectin
Bring a boiling water canner, 3/4 full of water, to a simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan. Let stand in hot water until ready to use. Drain well before filling.
Using a sieve, crush the blackberries, remove about half of the seeds and measure 4 cups prepared fruit into saucepan. Add pectin and stir. Removing the seeds is an important step. You don’t have to remove them all but at least half. Most people don’t like a mouthful of seeds.
Combine with blackberries, pectin and lemon juice and bring to a full rolling boil, reduce heat and stir in sugar. Return to a full rolling boil and boil for 4 mins, stirring constantly. to avoid boiling over or burning your mixture. Remove from heat and skim off foam with a metal spoon.
Ladle immediately into prepared jars, filing to within 1/4 inch of tops. Wipe jar rims and threads with white vinegar. I use white vinegar to make sure the lids properly seal. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Water must be at least 2 inches above jar lids.
Cover; bring water to a gentle boil. Process 10 mins. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger.
Yields 10 half pint jars.
Enjoy on toast!!