Description
Homemade blackberry jam made with simple ingredients — bursting with sweet, tangy flavor and safely canned for long-term storage.
Ingredients
Scale
- 4 cups fresh blackberries
- 3 ½ cups granulated sugar
- 2 tablespoons lemon juice
- 1 box (1.75 oz) pectin (optional)
Instructions
- Wash and crush the blackberries in a large pot.
- Add sugar and lemon juice. Stir over medium heat until sugar dissolves.
- Bring to a rolling boil, stirring constantly.
- If using pectin, add it and boil for 1 more minute.
- Perform the wrinkle test: place a drop on a cold plate and check if it thickens.
- Ladle hot jam into sterilized Mason jars, leaving ¼ inch headspace.
- Wipe rims clean, seal with lids, and place jars in a boiling water bath.
- Process jars for 10 minutes, then remove and cool on a towel for 24 hours.
- Check seals. Store sealed jars in a cool, dark place.
Notes
Use slightly underripe berries for natural pectin.
To skip pectin, cook jam longer until it thickens naturally.
Refrigerate unsealed jars and enjoy within 3 weeks.
Label each jar with the date before storing.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Canning, Preserves
- Method: Water Bath Canning
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 45
- Sugar: 10g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0.5g
- Protein: 0g
- Cholesterol: 0mg