Comments on: Blackberry Jam

By: michwolff

michwolff — Wed, 27 Jul 2011 23:44:42 +0000

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.

By: sparkylarky

sparkylarky — Wed, 02 Feb 2011 01:30:48 +0000

I love to can! And I love to can Jam!

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

By: frenchcook

frenchcook — Mon, 11 Oct 2010 17:08:58 +0000

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 !

By: danmar7

danmar7 — Wed, 19 May 2010 19:47:06 +0000

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.

By: danmar7

danmar7 — Mon, 03 May 2010 01:31:18 +0000

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.

By: ThePastryFlake

ThePastryFlake — Fri, 18 Sep 2009 13:36:22 +0000

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.

By: sprucehill

sprucehill — Wed, 02 Sep 2009 17:15:02 +0000

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

By: tastymomma

tastymomma — Mon, 24 Aug 2009 12:29:26 +0000

Sometimes when I make blackberry jam it doesn’t set up very well. I’m using fruit pectin but it will still come out a little runnier than I would like. Am I not letting it boil long enough?

By: sprucehill

sprucehill — Sun, 23 Aug 2009 15:43:45 +0000

I had 12 jars but only used 11 of them. When you purchase them they come in packages of 12.

By: californiarenie

californiarenie — Wed, 19 Aug 2009 20:22:28 +0000

How many jars are needed to make this recipe, with the 5 cups of blackberries?