Homemade Blackberry Jam Recipe | How to Make & Can Homemade Jam!
Today we will be going over How to Make Homemade Blackberry Jam! By taking Fresh (or Frozen) Blackberries and adding some Sugar (& Lemon Juice if desired), then cooking it as we go over in the Recipe Card or Video Below, you end up with a Beautiful & Delicious Homemade Blackberry Jam. Add a dollop of this jam over Cream Cheese, Baked Brie, & or on a fresh Homemade Buttermilk Biscuit…Yum! Plump & Fresh Berries from the Yard, Farmer’s Market or Grocery store work wonderfully for this Homemade Blackberry Jam Recipe. However Frozen Berries make an equally delicious Homemade Jam that you can preserve and have all year-round! This Blackberry Jam is easily Water Bath Canned so that it can be added to your pantry shelf or shared with your friends, family & people you care about!
This Homemade Blackberry Jam Recipe is gone over, step by step, In This Video On YouTube. Check it Out By Following The Link Below!
Blackberry Jam
Plump & Fresh Berries from the Yard, Farmer's Market or Grocery store work wonderfully for this Homemade Blackberry Jam Recipe. You can also use Frozen Berries for an equally delicious Homemade Jam that you can preserve and have all year-round! This tasty Blackberry Jam is easily Water Bath Canned so that it can be added to your pantry shelf or shared with your friends, family & people you care about for a tasty treat!
Ingredients
- 9 Cups Blackberries (@ 4-5 lbs)
- 6 Cups Sugar
- 1/4 Cup Lemon Juice (Optional - but adds a nice brightness in color & flavor to the jam!)
Instructions
- Combine Blackberries, Sugar & Lemon Juice (if using) into a Dutch oven or cooking pot. Use a Meat Masher to help break up the large Blackberries & release some of their juices.
- Stir and bring up to a boil, stirring occasionally to prevent sticking/scorching.
- Use a Potato Masher once the Blackberries have softened, to help release more juices and get the berries to the size you desire.
- Once the Blackberry Jam reaches its gelling point of @ 220 Degrees (takes @ 45 min - 1 hour), remove Jam from the heat & ladle into warm jars (1/2 Pint) leaving a 1/4" headspace.
- Wipe rims of jars and place lid/ring on each jar, finger tightening the ring.
- Place jars into water bath canner for processing, making sure water covers the jars by an inch or two. The minimum processing time is 15 min; add time as necessary based on your altitude.
- Once processing is complete, let the jars sit in the water bath canner for about 5 minutes, then transfer to a towel/dish drying mat for 12-24 hours for cooling and sealing. Listen for the pings as they seal!
- After 12-24 hours, you can remove the rings, making sure the jars all sealed, label jars and place in a cool, dry place for storage. 50-70 degrees is optimal.
- If any jars did not seal, place them in the refrigerator for enjoying now!
Notes
I typically can my Homemade Jams in 1/2 Pint (8 oz) jars. However, having a few 4 oz jars of a Homemade Jam make the perfect size for sharing or adding to Gift Baskets!
Add a dollop of this Homemade Blackberry Jam over cream cheese, baked brie, & or on a fresh Homemade Buttermilk Biscuit…Yum!
This Blackberry Jam works well as a condiment (PB & J anyone?), added to a Cheese Board / Charcuterie or for adding to a Gift Basket for someone!
Here Are Some Helpful Items When Making Blackberry Jam & In The Kitchen!
- Water Bath Canner: (21.5 Quart) – Many sizes available https://amzn.to/3OfYNC3
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- Calphalon 8.5 Quart Dutch Oven (As Used in Video) – https://amzn.to/3c714Ri
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