Tuesday, May 24, 2011

Blackberry Jam

Jam is a lot easier to make than you might think.

We got a case of blackberries with our bountiful basket this week so jam is the best thing to do with them!

Each box of pectin will have the recipe for all different kinds of jams and jellies- freezer or cooked & sealed.

For the blackberries:

Mash or lightly blend berries (you want some chunks)
In a large pan combine:
4 c. blackberries
7 c. sugar (I know it's a lot- you can use sugar substitute or less but it can affect the jam so read the instructions in the pectin box)

Cook the sugar and berries until they come to a full boil- which is one that will not stop when stirred.
Add pectin (some pectin is powder and requires being boiled first, some is liquid and ready to use. Again, follow the instructions)
Cook for 1 minute with the pectin then turn off heat.

Ladle jam into clean jars, wipe rim and place seal & ring on.
Place in a hot water bath.  We are at 5,000 feet so my processing time was 20 minutes. (processing time is counted from the time the water starts boiling)  The pectin instructions will tell you processing times for your altitude.

Let the jars cool, make sure each jar is sealed.  Label them and you're done!
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