Description
This Best Homemade Blackberry Jam recipe allows you to create a deliciously sweet and tangy spread using fresh blackberries, sugar, lemon juice, and liquid fruit pectin. Perfect for preserving the fresh taste of summer berries, this jam is easy to make on the stovetop and ideal for canning to enjoy year-round.
Ingredients
Scale
Jam Ingredients
- 4 cups fresh blackberries
- 3 cups granulated sugar
- 2 tablespoons lemon juice
- 1 pouch (3 oz) liquid fruit pectin
Instructions
- Prepare the Blackberries: Rinse the blackberries thoroughly and place them in a large saucepan. Use a potato masher to gently crush the berries, releasing their natural juices, which will form the base of your jam.
- Add Lemon Juice and Sugar: Stir in the lemon juice to add acidity which helps with preservation and enhances flavor. Gradually add the granulated sugar while mixing well to ensure it dissolves evenly into the blackberry mixture.
- Bring to Boil and Add Pectin: Place the saucepan over medium-high heat and bring the mixture to a full rolling boil, stirring constantly to prevent burning. Once boiling vigorously, quickly stir in the liquid fruit pectin, then return to a full boil for 1 minute while continuing to stir frequently.
- Remove Foam and Jar the Jam: Remove the saucepan from heat and skim off any foam that has formed on the surface. Then carefully ladle the hot jam into sterilized half-pint jars, leaving about 1/4 inch of headspace at the top to allow for expansion during processing.
- Seal and Process Jars: Wipe the rims of the jars clean to ensure a good seal, apply the lids securely, and process the jars in a boiling water bath for 10 minutes. This step is crucial for safe preservation.
- Cool and Store: Let the jars cool completely at room temperature. Store the sealed jars in a cool, dark place for up to 1 year. Once opened, refrigerate the jam for freshness.
Notes
- You can strain the blackberry mixture before adding pectin if you prefer a seedless jam.
- Always use fresh lemon juice for best flavor and proper acidity, which is essential for safe canning.
