2 Reviews
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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.
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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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?
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 !
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.
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.
sprucehill on 9.2.2009
Probably my recipe turned out nice and thick, the perfect consistency!