Blackberry Jam Canning Recipes

BLACKBERRY JAM

Steps:

• (If you are planning to can the jam, prepare waterbath and sterilize jars).
• Clean berries just before using. Add the blackberries and lemon juice to an extra-large saucepan. Mash with a potato masher and simmer for a few minutes, to break down the fruit.
• (Optional, but recommended:) Use a food mill, or press mixture through a fine mesh strainer, into a bowl, to remove seeds.
• Measure out 4 cups of berry juice and add to an extra-large heavy bottomed stock pot. Add 2-3 spoonfuls of the leftover seeds for blackberry "jam". (Jelly uses the juice only).
• Add sugar and stir to combine. Turn burner to medium low, stirring occasionally, cooking for several minutes until sugar has dissolved.
• Increase the heat to medium high, and cook, stirring constantly, until the mixture comes to a full boil (a rolling boil that can't be stirred down).
• Add the pouch of pectin, stirring continuously, and allow to return to a full boil. Set a timer for 1 minute, stirring continuously, and remove from the heat after 1 minute.
• Pour jam into prepared jars and seal with lids.
• For Freezer Blackberry Jam: Allow the jam to cool at room temperature for 24 hours, then store in the fridge for up to 1 month, or the freezer for up to 1 year.
• To Can: Process in a boiling water bath for 10 minutes (or longer if at high altitude*). Allow to rest on your counter for 24 hours, to ensure the jars settle and seal properly. Check seals, and store jam in a cool, dry place for up to one year.

BLACKBERRY JAM

Steps:

• Mash blackberries in a saucepan with a potato masher. Stir in sugar until juices form; place about 1 tablespoon blackberry juice in a small bowl and stir in cornstarch. Pour cornstarch mixture into saucepan.
• Bring berries to a boil, stirring often, until jam is thickened, about 15 minutes. Stir in cinnamon and allspice. Remove from heat and allow to cool. Transfer jam to a bowl, cover, and refrigerate until chilled. Stir in lemon juice.

BLACKBERRY JAM RECIPE FOR CANNING

Steps:

• Wash jars, lids, and bands in hot soapy water, dry completely, then set bands aside.
• Simmer lids in warm water in saucepan until ready to place them on jars.
• Keep jars warm by simmering in hot water until ready to use. Do not boil.
• Fill 20 quart stock pot or your water bath canner with hot water, and place on stove over medium-high heat. {you'll need enough water to later cover your jars with at least 1 inch of water}
• Crush blackberries in large mixing bowl or shallow glass baking dish using hand masher until nice, smooth consistency.
• Transfer crushed blackberries to 8 quart stock pot. Add pectin, lemon juice and butter to pot, and stir constantly with wooden spoon over high heat, while bringing to a rolling boil.
• Once boiling, add sugar, return to rolling boil, then boil for 1 minute while stirring constantly.
• After 1 minute, remove foam from top of jam by skimming it off with a metal spoon.
• Then... one by one, remove a jar from hot water, transfer to a cookie sheet {this will catch any spills}, place regular mouth canning funnel on jar, and ladle in blackberry jam mixture leaving 1/4 inch empty head space at top of the jar. After filling, wipe off rim of lid and threads of jar with damp cloth.
• Continue until all jars have been filled.
• Remove warm lids from saucepan {magnetic lid lifters work like a charm}, and place one lid on each jar.
• Then screw one band on each jar just until snug {not overly tight}.
• Place filled jars on rack in 20 quart stock pot {or water bath canner}, then lower down into hot water. Make sure there is enough water in pot that there is at least 1 inch of water above the jars. If necessary, add more HOT water.
• Place lid on your pot, and bring to a gentle boil.
• Once water is boiling, set your timer for processing. Boiling time will vary depending on where you live... for altitude 0 - 1,000 feet boil 10 minutes, for 1,001 - 3,000 boil 15 minutes, for 3,001 - 6,000 boil 20 minutes, for 6,001 - 8,000 boil 25 minutes, and for 8,001+ boil 30 minutes.
• Once jars have finished boiling, turn off heat, remove the lid from the pot and let jars sit for 5 minutes before removing. After 5 minutes, lift up rack to elevated resting position, then carefully remove jars, one by one using a jar lifter, and transfer to folded towels on the counter to cool.
• The lids on the jars will begin to 'pop' into the sealed position, signifying the jam has been preserved.* {see notes} If any lids do not pop, transfer those to the refrigerator and use those up first.
• Homemade Blackberry Jam Shelf Life: Jars can be stored in your pantry, or a cool, dry cupboard for up to 1 year. Label the top of each lid with the type of jam and the date it was made. Remove bands when storing, and be sure to never stack jars on top of each other. Always inspect lids to ensure the seals are good before using. When ready to use, transfer a jar to your refrigerator, and use within 1 month. ENJOY!

BLACKBERRY JAM RECIPE

Steps:

• Prepare calcium water from Pomona pectin. Put 1/2 tsp calcium powder (the small package) and 1/2 cup water in a small jar with a lid. Shake well before using.
• Fill a canning pot with water, set the lid in place, and heat on high heat until just boiling while you're cooking the jam.
• Wash the berries and mash using a potato masher. Leave some larger chunks if you like your jam chunky or really pulverize the fruit for a less chunky blackberry jam.
• Measure mashed berries into a large pot along with 4 teaspoons of the prepared calcium water.
• In a separate bowl, combine the sugar with 4 teaspoons pectin powder (the large envelope) until thoroughly combined.
• Bring berries to a full boil. Add sugar mixture, stirring vigorously for a couple of minutes to dissolve the pectin. Once returned to a full boil, remove from heat.
• Ladle hot berry jam into half-pint jars to within a quarter inch of the rim. A canning funnel makes this easy.
• Wipe jar rims to remove any jam that may have spilled. A clean rim is essential to a good seal.
• Set jar lids in place. Screw bands on finger tight.
• Use a jar lifter to gently submerge jars into hot water in canning pot. Water should cover the top of the jars by an inch. The water will cool somewhat in reaction to the addition of the jars. Return the water to a low boil and then set the timer.
• Process in a boiling water bath for 10 minutes. Add a minute to the boiling time for every 1,000' above sea level.
• Check seals. Lids should be solid and pulled down tight. (if they flex and pop, the jar didn't seal; put unsealed jars in the refrigerator and use those first).
• Remove rings and wash outsides of jars. Store in a cool, dry place.

BLACKBERRY JAM

Steps:

• Place the berries in a large stainless steel or enamel saucepan. Bring to a full boil over high heat, mashing the berries with a potato masher as they cook. Add the lemon juice and boil hard for 1 minute, stirring and mashing constantly.
• Add the sugar and return the mixture to a boil. Cook, stirring constantly, until it begins to look syrupy and thickens slightly, about 5 minutes. Remove from the heat and test for doneness: a candy thermometer should register 220 degrees F and the mixture should coat the back of a spoon. Run a finger--or a clean object about the width of a finger--through the coat of jam. If the jam does not run and fill the gap, it is done. Otherwise, return the pan to the heat for another 1 to 2 minutes and test again. Be careful not to let the mixture get too thick--it will thicken as it cools.
• When the jam is done, transfer it to a heatproof jar and cool to room temperature, about 2 hours. Cover with a tight-fitting lid and refrigerate. The jam will keep for up to 2 weeks.