Unlock the magic of summer with our Blackberry Jam recipes, a straightforward guide to preserving the vibrant flavor of fresh blackberries for enjoyment year-round. This recipe is perfect for anyone looking to reduce food waste and enjoy delicious, homemade preserves with minimal effort and maximum taste.
Key Ingredients for Blackberry Jam
- 4 cups fresh blackberries, washed and hulled
- 2 cups granulated sugar
- 1/4 cup lemon juice (from about 1 medium lemon)
- 1 tablespoon pectin (powdered)
How to Make Blackberry Jam
This blackberry jam is incredibly simple, requiring just a few ingredients and a little patience to create a luscious spread that sings with the taste of ripe blackberries. Its rich texture and perfectly balanced sweetness make it a joy to spread on toast, swirl into yogurt, or enjoy straight from the spoon. The entire process, from preparation to finished jam, takes about 1 hour, plus processing time.
Step-by-Step Instructions
Prepare the Jars and Lids: Before you begin making the jam, ensure you have your canning equipment ready. You will need 4-5 half-pint (8-ounce) canning jars with new lids and bands. Wash all jars, lids, and bands in hot, soapy water and rinse thoroughly. Keep the jars hot, either in a simmering water bath or in a low oven (around 225°F or 107°C), to prevent breakage when filling with hot jam.
Combine Ingredients: In a large, heavy-bottomed pot or Dutch oven, combine the prepared blackberries, granulated sugar, and lemon juice. Stir gently to mix everything together.
Cook the Blackberry Mixture: Place the pot over medium-high heat. Bring the mixture to a rolling boil, stirring constantly. Once it reaches a full boil that cannot be stirred down, add the pectin. Stir vigorously and continuously for 1 minute as the pectin is incorporated.
Continue Boiling: Reduce the heat slightly if necessary to maintain a steady, rolling boil. Continue to cook and stir for another 10-12 minutes, or until the jam thickens. You can test for doneness by placing a small dollop of jam onto a chilled plate. If it gels and wrinkles when pushed with a fingertip, it’s ready. The jam will continue to thicken as it cools.
Fill the Jars: Carefully remove the hot jars from their heat source. Ladle the hot blackberry jam into the hot jars, leaving about 1/4 inch of headspace at the top. Use a clean, damp cloth or paper towel to wipe any jam residue from the rim of each jar.
Apply Lids and Bands: Center a new lid onto each jar. Screw on the bands fingertip-tight. Do not overtighten, as air needs to escape during processing.
Process the Jars: Place the filled jars into a large pot or canner filled with enough boiling water to cover the jars by at least 1 inch. Ensure the jars are not touching each other or the sides of the canner. Cover the canner and bring the water back to a rolling boil.
Boil for Processing Time: Once the water is boiling vigorously, begin timing your processing. For half-pint jars, process in a boiling water bath for 10 minutes. Adjust processing time for higher altitudes if necessary (consult a reliable canning guide for altitude adjustments). After the processing time is complete, turn off the heat, remove the canner lid, and let the jars sit in the hot water for 5 more minutes.
Cool and Check Seals: Carefully remove the jars from the hot water using a jar lifter and place them upright on a towel-lined counter. Leave at least 1 inch of space between jars to allow for air circulation. Let the jars cool undisturbed for 12-24 hours. You will hear popping sounds as the lids seal. Once cooled, check the seals by pressing the center of each lid. If the lid does not flex up and down, it is sealed.
Store Sealed Jars: Remove the bands from sealed jars, wipe the jars clean, and store them in a cool, dark, dry place. Jars that have not sealed can be refrigerated and used within a few weeks.
Why You’ll Love This Blackberry Jam
You’ll absolutely adore this blackberry jam for its intensely fruity flavor and beautiful deep purple hue, a true taste of summer captured in a jar. Making your own preserves like this is incredibly cost-effective, saving you money compared to store-bought options while offering superior freshness and quality. The slight tartness from the lemon juice perfectly balances the natural sweetness of the blackberries, making it an irresistible addition to your breakfast, snacks, and even desserts, a delightful change from plain strawberry jam.
Imagine waking up to a warm slice of toast slathered with this vibrant, homemade jam. Or perhaps swirling it through creamy Greek yogurt for a quick and healthy treat. It’s also fantastic dolloped over pancakes or waffles, or even as a surprise filling in cookies or cakes. Its versatility and incredible flavor profile make it a pantry staple you’ll reach for again and again. Why not ditch the bland store-bought alternatives and embrace the rewarding experience of canning your own delicious blackberry jam today?
Storing and Reheating Tips
Once properly processed and sealed, blackberry jam can be stored in a cool, dark, and dry place for up to 12-18 months. This ensures you can enjoy its deliciousness throughout the year. After opening, always refrigerate the jam. Once opened, it will stay fresh in the refrigerator for approximately 3-4 weeks. There is no need to reheat blackberry jam for consumption; it is best enjoyed at room temperature or chilled directly from the refrigerator. However, if you wish to thaw frozen portions, allow them to thaw at room temperature or in the refrigerator.
Final Thoughts
This blackberry canning recipe is a rewarding way to capture the essence of summer. We encourage you to try making this delightful jam at home; it’s a simple pleasure that brings a burst of sunshine to any occasion.
Read more also:
- Strawberry Vanilla Bean Jam Recipe
- No-Sugar Added Strawberry Jam
- Peach and Lavender Jam
- Canning Fruit Syrups Homemade Recipe
- Our Pinterest
Blackberry Jam (Canning Recipe)
Ingredients
Equipment
Method
- Before you begin making the jam, ensure you have your canning equipment ready. You will need 4-5 half-pint (8-ounce) canning jars with new lids and bands. Wash all jars, lids, and bands in hot, soapy water and rinse thoroughly. Keep the jars hot, either in a simmering water bath or in a low oven (around 225°F or 107°C), to prevent breakage when filling with hot jam.
- In a large, heavy-bottomed pot or Dutch oven, combine the prepared blackberries, granulated sugar, and lemon juice. Stir gently to mix everything together.4 cups fresh blackberries, 2 cups granulated sugar, 1/4 cup lemon juice
- Place the pot over medium-high heat. Bring the mixture to a rolling boil, stirring constantly. Once it reaches a full boil that cannot be stirred down, add the pectin. Stir vigorously and continuously for 1 minute as the pectin is incorporated.1 tablespoon pectin
- Reduce the heat slightly if necessary to maintain a steady, rolling boil. Continue to cook and stir for another 10-12 minutes, or until the jam thickens. You can test for doneness by placing a small dollop of jam onto a chilled plate. If it gels and wrinkles when pushed with a fingertip, it’s ready. The jam will continue to thicken as it cools.
- Carefully remove the hot jars from their heat source. Ladle the hot blackberry jam into the hot jars, leaving about 1/4 inch of headspace at the top. Use a clean, damp cloth or paper towel to wipe any jam residue from the rim of each jar.
- Center a new lid onto each jar. Screw on the bands fingertip-tight. Do not overtighten, as air needs to escape during processing.
- Place the filled jars into a large pot or canner filled with enough boiling water to cover the jars by at least 1 inch. Ensure the jars are not touching each other or the sides of the canner. Cover the canner and bring the water back to a rolling boil.
- Once the water is boiling vigorously, begin timing your processing. For half-pint jars, process in a boiling water bath for 10 minutes. Adjust processing time for higher altitudes if necessary (consult a reliable canning guide for altitude adjustments). After the processing time is complete, turn off the heat, remove the canner lid, and let the jars sit in the hot water for 5 more minutes.
- Carefully remove the jars from the hot water using a jar lifter and place them upright on a towel-lined counter. Leave at least 1 inch of space between jars to allow for air circulation. Let the jars cool undisturbed for 12-24 hours. You will hear popping sounds as the lids seal. Once cooled, check the seals by pressing the center of each lid. If the lid does not flex up and down, it is sealed.
- Remove the bands from sealed jars, wipe the jars clean, and store them in a cool, dark, dry place. Jars that have not sealed can be refrigerated and used within a few weeks.