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This blackberry jam recipe is more than just a method for making jam; it’s a way to bottle the lush, vibrant flavors of summer for enjoyment all year round. This guide not only takes you through the steps of creating this sweet, berry-rich jam but also delves into the whys and hows, ensuring your jam-making experience is as rewarding as it is delicious.
As someone deeply passionate about the magic of preserving foods, I find making jam to be a particularly satisfying endeavor. There’s something almost magical about transforming fresh, ripe blackberries into a jam that captures the very essence of summer’s bounty. This blackberry jam recipe is designed for both novice and seasoned jam makes alike, aiming to make the process accessible, enjoyable, and ultimately successful.
The Chemistry of Blackberry Jam
The art of jam making is a delightful dance of chemistry and flavor. The natural pectin in blackberries, combined with added pectin, sugar, and the acidity from the lemon juice, works to thicken the jam, creating that perfect spreadable consistency. Sugar acts not only as a sweetener but also as a preserver, inhibiting microbial growth and extending the shelf life of the jam. The lemon juice, beyond adding a bright note to the jam’s flavor profile, helps to set the pectin, ensuring the jam gels beautifully.
Why is pectin necessary in jam making?
Pectin is a natural thickener that helps the jam achieve its characteristic gel-like consistency. While blackberries contain some pectin, adding extra ensures the jam sets properly, especially since pectin content can vary among different fruits and ripeness levels.
Can I use frozen blackberries for this jam?
Absolutely! Frozen blackberries can be a great option, especially outside their growing season. Just allow them to thaw completely and drain any excess liquid before using.
How do I know if my jam has set?
A simple way to test if your jam has set is the “wrinkle test.” Place a small plate in the freezer. before you start cooking. To test, spoon a little jam onto the cold plate, return it to the freezer for a minute, then push it gently with your finger. If it wrinkles, it’s set.
What should I do if my jam doesn’t seal?
If a jar doesn’t seal properly (the lid can be pressed down in the center), store it in the refrigerator and use it first. Unsealed jam is still delicious but won’t have the shelf life of properly sealed jars.
What is in Blackberry Jam
Whole Blackberries
Bursting with natural sweetness and flavor, these are the star of your jam.
Granulated Sugar
Acts as both a sweetener and a preservative, ensuring your jam retains its flavor and texture over time.
Pectin
A natural thickener that helps your jam achieve the perfect consistency.
Lemon Juice
Adds brightness to the jam’s flavor and aids in the setting process.
Storage Tips
Once sealed, your blackberry jam can be stored in a cool, dark place for up to 1 year. After opening, keep it refrigerated and use within a month for the best quality.
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Why make blackberry jam?
By following this recipe, you’re not just preserving blackberries; you’re preserving moments of joy and delight that can be revisited with every jar opened. Whether you’re a seasoned preserver or trying your hand at jam making for the first time, this recipe offers a delicious and satisfying adventure into the world of home canning.
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Blackberry Jam
Ingredients
- 10 cups whole blackberries
- 7 cups granulated sugar
- 2 tbsp pectin
- 1 lemon **juiced
Instructions
- Rinse the berries and place into a very large stock pot over medium heat
- Prepare your jars, make sure you are using new lids so that they seal properly. Place the lids in a small sauce pan covered in water. Put over high heat and boil for 5 minutes to sanitize.
- Wash the rest of the jar in soapy hot water and place on a large towel to dry.
- Add the sugar and stir until the sugar melts and the berries release juice
- Add the pectin & lemon juice
- Turn the heat up to medium high. Once boiling take a long potato masher and squish the berries up while you stir.
- Allow the mixture to get to a roaring boil for 5 minutes. Turn the heat off.
- Work in batches, fill a blender up but be sure to not overfill, place the top of the blender on and use a kitchen towel to hold the top in place so that you do not burn your hand. Pulse a couple times.
- Pour the hot jam into the clean bottles. Repeat until all the jam is in jars. Be sure to not overfill the jars, you should leave the last 1/4 inch unfilled so the jam can expand while you process in a steam bath.
- Clean the top of the jars with a wet cloth, making sure nothing is there so that the lid can seal to the jar.
- Place the lids on and screw them up tight.
- Place the jars in a steam bath or water bath. Once the water is boiling and steam is coming out, set a timer for 20 minutes.
- After 20 minutes remove the jam jars, place them on the same large towel and allow to cool completely. This takes a couple hours. As the jars cool the top button on the jar should seal tight, sucked in.
- If the button is sucked in, your jam is preserved and can sit on the shelf for up to 1 year.
Have you tried this recipe?
I’d love to see it! Follow @_mrs.madi_ on Instagram and tag your photos with #mrsmadi.
