Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. If lid springs back, lid is not sealed and refrigeration is necessary. Kitchen Tips. Tip 1. How to Measure Precisely.
To get exact level cup measure of sugar, spoon sugar into dry metal or plastic measuring cup, then level by scraping excess sugar from top of cup with a straight-edged knife. Tip 2. At altitudes above 1, feet, increase processing time as indicated: 1, to 3, feet-increase processing time by 5 min.
Calories From Fat. Total Fat 0g. Saturated Fat 0g. Trans Fat 0g. Cholesterol 0mg. Sodium 0mg. Please check out your local extension agency for canning instructions. No need to pressure cook. Tighten the lids then do the open bath. Pressure cooking takes way too long. Higher pH. Get a pH meter if you are unsure. Have fun and get a meter.
Click here to cancel reply. Pin Share Yum Looking forward to enjoying some blackberry jam on biscuits and waffles this winter! Prep Time. Total Time. Course: Sauce. Cuisine: American. Servings : 9 cups. Author : What's Cooking America. Equipment Needed:. Never EVER double a jelly or jam recipe. For some reason, this effects the setting. If your jam does not set, chances are it contains too little pectin. High humidity in the kitchen can cause problems with jam and jelly.
Recipe Notes. Related Recipes. Sharon August 4, I have made double batches of all kinds of jam. Kelly August 27, So delicious!
Michelle B. Phyllis June 28, I made this with blackberry juice. Turned out great! Mark Davenport May 19, Yes, the way they list the ingredients is confusing.
Kendell June 9, I just prepared this recipe with 5 cups of fresh blackberries as the ingredients says and the jam thickened like fruit roll-ups. The recipe has specific instructions on preparing the berries to make jam: Preparing the blackberries: Gently wash, stem, and drain the blackberries removing any stems, cores, dried-up berries, and leaves. Chris July 7, Yeah we can read that the recipe says jam. Reply Nancy July 8, I would love to help make this recipe easier, how would you word this differently?
Barb Fox July 29, Why do you have to boil the jam folled jars? John August 26, Made recipe as stated. Noella Dodson September 2, The core…is removed…is that the center of the blackberry…that holds it all together…so then you are just using the small little round berries….
Darrell July 27, No need to pressure cook. I originally came across this recipe in Taste of the South magazine, and it's my favorite for a few reasons:. This is a quick overview of the ingredients that you'll need to make a batch of easy blackberry jam. As always, specific measurements and complete cooking instructions are included in the printable recipe box at the bottom of the post.
Yes, you need to wash the blackberries before using them. I typically rinse them really well in a colander under cold water, pick out any stray leaves or bad berries, and then pat them dry on a clean dish towel before making the jam.
I only recommend using fresh, ripe blackberries for this jam recipe. They will have the best acidity and tannins to give the jam a more complex flavor, and also the proper texture. Frozen blackberries tend to be mushier and more watery than fresh fruit when thawed, which will likely alter the consistency of your jam.
Pectin is a natural fiber found in plant cell walls, and most concentrated in the skin of fruits. It is water-soluble and binds with sugar and fruit acid to form a gel.
Blackberries are naturally high in pectin, so you can make this blackberry jam without pectin. I've listed pectin as an optional ingredient here, because I often add a small amount of commercial powdered pectin to my jam just to make sure that it's nice and thick. This recipe is incredibly simple -- it's just important to get all of your ingredients and equipment prepared in advance because the process moves quickly. In less than an hour, you can have a couple jars of old-fashioned blackberry jam canned and ready for the pantry.
There's nothing more satisfying than hearing that "pop" as the lids seal! I typically use the dishwasher, or just boil them for 10 minutes in the same big pot of water that I'll use for processing. There's a classic trick that you can use to make sure that your jam is thick enough and ready to come off of the stovetop. Remember, it will continue to set as it cools. Here's what to do:. For a thicker jam, you can include a small amount of powdered pectin. This ingredient is optional.
If using, combine about 1 teaspoon of pectin with 1 tablespoon of granulated sugar. Sprinkle the pectin mixture over the jam at the very end of the cooking time. Boil the jam with the pectin for exactly 1 minute , then remove the pot from the heat. If you overcook the pectin, it may break down and fail to gel. Once the sterilized jars are full and sealed, set the hot jars on a rack in a canner or in a large pot of boiling water.
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