Name: Homemade Blackberry Jam
Prep time: 20 min
Cook time: PT-495478H38M36S
Total time: 58 min
Ingredients: 4 cups (about 2 lbs) fresh or frozen blackberries; 1/4 cup fresh lemon juice; 1 box (1.75 oz) powdered fruit pectin (e.g., Sure-Jell for Less or No Sugar Needed Recipes); 3-4 cups granulated sugar (adjust to taste, see notes); 1/2 teaspoon butter (optional, for foam reduction)

Description

Craft your own vibrant, sweet-tart blackberry jam with this easy-to-follow recipe. Enjoy the intense, fresh flavor of summer berries in every spoonful.

Ingredients

4 cups (about 2 lbs) fresh or frozen blackberries
1/4 cup fresh lemon juice
1 box (1.75 oz) powdered fruit pectin (e.g., Sure-Jell for Less or No Sugar Needed Recipes)
3–4 cups granulated sugar (adjust to taste, see notes)
1/2 teaspoon butter (optional, for foam reduction)

Instructions

Prepare Jars: Sterilize 5-6 (8 oz) canning jars and lids. Keep them hot until ready to fill. Place several small plates in the freezer for testing jam set.
Prepare Berries: Wash blackberries thoroughly. In a large, heavy-bottomed pot, mash berries lightly with a potato masher to release juices.
Combine Ingredients: In a separate bowl, whisk together the granulated sugar and powdered pectin until well combined. Add the mashed blackberries, lemon juice, and the sugar-pectin mixture to the pot. Stir well.
Boil Jam: Place the pot over high heat and bring the mixture to a full, rolling boil that cannot be stirred down. Stir constantly to prevent scorching. Add the optional butter (if using). Continue to boil vigorously for exactly 1 minute, stirring constantly.
Test for Set: Remove the pot from heat. Spoon a small amount of jam onto one of the chilled plates from the freezer. Let it sit for 1-2 minutes, then push it gently with your finger. If the surface wrinkles, the jam is ready. If not, return to heat and boil for another minute, then retest with a fresh cold plate.
Jar Jam: Once the jam passes the set test, remove any foam with a spoon (if not using butter). Ladle the hot jam into the hot, sterilized jars, leaving 1/4 inch headspace. Wipe rims clean, center lids, and screw on bands fingertip tight.
Process Jars: Process jars in a boiling water canner for 10 minutes (adjust for altitude if necessary). Carefully remove jars and let cool undisturbed on a towel for 12-24 hours. Check seals before storing.

Prep Time: 20 mins
Cook Time: 10-15 mins