The Pioneer Woman Tasty Kitchen
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Blackberry Jam

4.50 Mitt(s) 2 Rating(s)2 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 5

Prep:

Cook:

Level: Intermediate

System:

12

Description

There is nothing like eating your own fresh jam made with your own hands. It is easy and so good.

Ingredients

  • 5 cups Fresh Blackberries
  • 1 box Fruit Pectin
  • ½ teaspoons Butter
  • 7 cups Sugar

Preparation

Wash (11-12) jars and screw bands in hot soapy water; rinse with warm water, or in the dishwasher. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use.

Crush blackberries thoroughly, one layer at a time.

STIR pectin into fruit mixture in saucepan. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar.

Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.

LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads.

Cover with 2-piece lids making sure your lids are dry. Screw bands tightly. Place jars on a cool dry surface.

After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

You will hear the tops popping when they start to cool. This means they are sealing.

8 Comments

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Avatar of Lark (SparkyLarky)

Lark (SparkyLarky) on 2.1.2011

I love to can! And I love to can Jam! :)

I dont find to many fresh berries where I live….Would frozen work?

Avatar of frenchcook

frenchcook on 10.11.2010

To make sure your jam will gel properly, you can use this tip I got from my grand-ma : put a bit of your mixture on a plate, and give it 30 seconds, then check it out. If it hangs on the plate when you incline it, you’re good !

Avatar of danmar7

danmar7 on 5.2.2010

I used this recipe as a base, since I just discovered wild blackberries along the trail my dog and I walk.

I used a pouch of liquid pectin instead of the dry. And I added the juice of 2 medium lemons.

I mashed about 1/3 of my crushed berries through a sieve. I remembered belatedly that I have a juicer. Next time, I would triple the amount of fresh berries (pre-crush) and run them through the juicer first to minimize the seeds.

I used organic sugar, and stirred it in one cup at a time, then let the rolling boil last 4 minutes and that jam was setting well by the last jar. It made 16 small jars.

Avatar of ThePastryFlake

ThePastryFlake on 9.18.2009

I’ve used this recipe for my Blackberry jam and find that you have to have it boil for exactly 4 minutes after adding the sugar. Doing that, the consistency has been perfect every time.

Avatar of sprucehill

sprucehill on 9.2.2009

Probably my recipe turned out nice and thick, the perfect consistency!

2 Reviews

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Avatar of michwolff

michwolff on 7.27.2011

This was the best blackberry jam I’ve ever made! It was so “blackberry-y” and fresh. Easy to make too for someone who usually only makes freezer jam. Thanks for the recipe… now I think I’m going to give it a try with raspberries.

Avatar of danmar7

danmar7 on 5.19.2010

I went out and picked wild blackberries on the trail where I walk my dog and now have jars of deliciousness on the pantry shelf. Next batch, I need to find a way to strain more of the seeds out.

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