Servings: 8 half-pintsPrep Time: 30-45 minutes Cook Time: 10 minutes
5 cups blackberries
7 cups sugar
1 package fruit pectin
This same recipe works for raspberries, boysenberries, dewberries, and youngberries, too.
For basic blackberry jam:
Clean blackberries. Get your water boiling in your canning pot, rack tucked inside. Boil lids in a small pan then remove to dry on a paper towel using tongs. While water is coming to a boil in your big pot, place blackberries in another large pot. Add pectin and bring to a full, rolling boil. (Add 1/2 teaspoon butter to reduce foaming, if desired.) Meanwhile, get your sugar measured and ready. As soon as blackberries and pectin are at the boil, add sugar all at once. Return to boil and keep at the full, rolling boil for one minute. Remove from heat and ladle immediately into clean, sterilized jars. Place lids on top, screw on bands, and lower onto rack in your pot of boiling water. BWB 10 minutes.
Variations on the standard blackberry jam recipe:
Spiced Blackberry Jam–-add 1/2 cup ground cinnamon and 2 tablespoons cloves. (Add spices in with the sugar step.)
For the following variations, add the ingredients in along with the berries and pectin in the first step.
Blackberry-Basil Jam–-add 1 cup finely chopped fresh basil.
Blackberry-Jalapeno Jam–-add 1 finely chopped large jalapeno.
Blackberry-Grand Marnier Jam-–add 1 cup Grand Marnier (or other alcohol of choice)
Submitted by: suzanne-mcminn on April 5, 2011