Blackberry jam recipe

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A splash of freshly squeezed lemon juice brightens the sweet berry flavor.

  • Yield: 6 half-pints


  • 4 cups crushed blackberries (about 1½ qt whole berries)
  • 2 Tbsp lemon juice
  • 1 (1¾-oz) package powdered pectin
  • 6 cups sugar
How to Make It
  1. Stir together first 3 ingredients in a Dutch oven.
  2. Bring mixture to a full rolling boil. Add sugar, stirring constantly, and bring to a full rolling boil. Boil 1 minute. Remove from heat. Skim off any foam with a metal spoon.
  3. Pour hot jam immediately into hot, sterilized jars, filling to ⅛ inch from top; wipe jar rims. Cover at once with metal lids, and screw on bands.
  4. Process in boiling water bath 10 minutes. Remove jars from boiling water bath, and let stand at room temperature for 24 hours.

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