Simple blackberry jam is the best way I know to stash away a little bit of summer for the rest of the year. We made a refrigerator batch with wild picked blackberries, but this easy jam recipe can be canned or frozen for longterm storage using fresh or frozen berries.
Measure out your ingredients. My blackberries were small wild ones, so I did not crush them first, but if you have larger berries or do not want discernible pieces of fruit in your jam, crush them first with a potato masher or a similar tool. You should yield 5 cups of crushed fruit from 8 cups fresh berries.
If you are planning to water bath can this recipe, make sure you prepare all of your equipment and jars for canning ahead of time. I link to the method I like to use in the notes below.
Add the berries and the pectin to a large heavy bottomed stock pot and stir to combine. Make sure your pot is relatively tall, as the mixture will expand and sputter when it comes to a boil.
Bring the berries and pectin to a rolling boil. This means that the boiling does not go down when you stir it. You may notice foam forming on top, you can either ignore it or skim it off with a spoon and discard it.
Once the mixture has come to a rolling boil, add the sugar and stir to combine everything well.
Bring everything back up to a rolling boil, and pay careful attention to it once it gets to that point. Continue to boil for exactly one minute more, and then remove from the heat.
Fill your jars (again, refer to the instructions linked below if you are planning to can this jam for longer term storage), cap them, and either proceed to water bath can them, or leave them to cool at room temperature until they are cool enough to transfer.
If you did not water-bath can your jam, keep it in the fridge for up to 1 month, or the freezer for up to 1 year.
For complete instructions for water bathing canning jam visit Pickyourown.org.Recipe from SureJell
https://theviewfromgreatisland.com/blackberry-jam-recipe/ September 4, 2020