Go Back Email Link
canned blackberry jam in half pint jars
Print Recipe
5 from 2 votes

Blackberry Jam Recipe

You can make blackberry jam without pectin and it's so delicious. Serve it for breakfast, lunch an dinner. Enjoy it in pastries, on ice cream and any where you would use fruit.
Prep Time10 minutes
Course: Canning
Cuisine: American
Servings: 9 half pints
Author: Regina Sober

Equipment

  • Water Bath Canner
  • Dutch Oven Pot
  • Spatula
  • Large Measuring Cup
  • canning utensils
  • Ladle
  • Mixing Bowls
  • Half pint jars, seals and lids
  • Ball Blue Book Guide To Preserving
  • Thermometer
  • Dissolvable Labels

Ingredients

  • 9 cups chopped blackberries
  • 6 cups sugar
  • 1/2 teaspoon butter (optional)

Instructions

  • Fill the water bath canner with water (to give the jars water 1 inch above the jars. Start heating the water while you process the cherries.
  • Wash the blackberries.
  • Place the blackberries and sugar into the Dutch oven.
  • Stir on low heat to get the sugar melted.
  • Add the butter (it keeps the jam from foaming)
  • Once the sugar is melted, turn up to medium-high heat.
  • Bring the mix to a boil over medium heat.
    Stir to keep the mix from burning.
  • Bring to a rolling boil, stirring to keep from boiling.
  • Use your thermometer and monitor, we want to the temp to reach 220F.
  • Once it does, remove from heat.
  • Place the funnel on the jar and with the ladle, fill the jars, leaving 1/4" head space from the top.
  • Clean the top of the jar with a clean wet towel.
  • Place a seal on the jar and finger tighten.
  • Place the jars in hot water in the water bath canner.
  • Repeat filling each jar and placing into the water bath canner, water 1" over top of jars.
  • Bring the water to a boil and water bath jars for 15 minutes.
  • After the time is up, turn off the heat, remove the top of the water bath canner and allow the jars to sit for 5 minutes.
  • Remove the jars and place on a towel.
  • Cover the jars and allow them to cool for 12 hours.
  • Check to ensure they have sealed. Label and date the jars.

Video

Notes

  • You do not need to use the butter, but it does help the jam from having a foaming top that needs to be removed when done boiling.
  • We recommend putting a towel on the bottom and tops of the jars to allow to cool slowly and keep any changes in temperature away from the jars (that could cause them to break).
  • To smash the berries, you can use a food processor, potato masher or blender. We blend in a food processor to get them broken up but not completely liquid.
  • Wear an apron, this will splatter as it boils, so there may be some clean up that needs to be done.