Savor the fresh sweet taste of summer all year round by preserving some of natures sweetest gifts, Blackberries! Creating your own jam is a relatively simple process, even for those who have never canned before.
MYO Blackberry Jam
For this recipe you’ll need:
6 c. Blackberries, Crushed
6 1/2 c. Sugar
1 box powdered pectin
Bring a Boiling water canner, half full with water, to a simmer. Wash jars, bands and lids in hot soapy water. Place lids in clean pan of hot water (not over heat!), until ready to use.
Crush the berries, 1 cup at a time using a potato masher. While you can use a food processor, I don’t recommend it as the consistency in the jam will not be as nice and uniform.
Measure out the sugar and crushed berries, be sure to use the exact amounts listed or your jam may not properly set.
Pour the crushed berries into a 6 qt saucepan, stir in the entire contents of 1 box of powdered pectin and bring to a rolling boil over medium/high heat, stirring constantly.
Stir in sugar quickly and return to a full rolling boil stirring constantly.
Once it hits a full rolling boil, continue to boil for exactly 1 minute. Remove from heat and skim off any foam.
Ladle quickly into prepared hot jars, filling to 1/8 inch of the tops. Carefully wipe the rims and threads, cover with 2 piece lids, screwing the bands tightly. Place jars in boiling water canner, be sure that they are covered by at least 1 inch of water. Process jam 10 minutes.
Remove jars and place upright on a clean towel, cover with a towel to prevent drafts while they set. Once cooled, check to be sure the jars have properly sealed by pressing down gently in the center of the lid. If the lid springs back, the jars did NOT seal properly and must immediately be refrigerated.
Store unopened jam in a cool dark place for up to 1 year.