My “Easy Blackberry Jam” recipe is made with fresh blackberries that grow in my backyard. Making jam is one of my favorite things to do with fruit! My family eats it faster than I can make it some years!
When my blackberries start to ripen, I usually begin to freeze the first few pickings. We use frozen fruit for smoothies, pies and cobblers all year long.
Of course, we eat plenty of raw blackberries, straight off the vine, while we pick.
You just can’t beat the nutritional value and performance of the blackberry, it’s one amazing edible perennial!
BEST Edible Perennials that Can Feed You for Years to Come
Easy Blackberry Jam
Let’s begin to make this easy blackberry jam recipe, you’re going to love how simple it is!
What You Need to Make Blackberry Jam
-8 cups of blackberries (5 cups crushed)
-1 box Sure Jell pectin
-7 cups sugar (measure out into a bowl before you start)
-Canning jars, lids and rings (I would advise that you buy these locally at a farm store or discount store, stick with Ball or Mason jars)
Wash and crush your berries, either by pulsing them in a blender (do not liquefy) or by mashing them with a fork or other kitchen tool.
Place washed and sterilized jars, filled with water, in the water bath canner and turn the heat on medium-high.
Then, place the lids into a pot of water on warm heat, do not boil the lids.
Place your crushed berries and an entire pack of Sure Jell into a pot with a large diameter, one that covers your largest burner. This helps your blackberry jam to set up properly.
Bring the berry mixture to a full, rolling boil that doesn’t stop when stirred. Stirring constantly, boil the mixture for exactly one minute.
When one minute is up, pour all of the sugar into the mixture and bring the jam to a boil again. This will take a few minutes.
When you reach a boil again, stir the blackberry constantly for one minute again. Be careful that the jam doesn’t spurt out and burn your hand, this happens to me sometimes.
After boiling for one minute, remove the mixture from the heat and set it aside for a minute while you get your jars ready.
Remove your hot jars from the water bath canner with your jar lifter, empty water back into the canner and set the jars on the counter.
Using a ladle, carefully scoop the hot blackberry jam into the jars leaving 1/4″ head space.
Once done, use a clean rag dipped in hot water to wipe the jar rims clean.
Remove lids from warm water and place on the jars, then add rings finger tight.
Place your jars of blackberry jam into a water bath canner and process for 10 minutes.
That’s all there is to making this easy blackberry jam recipe, I hope you’ll try some this year!
