Black Berry Jam
Servings
41/2 pint jars
Servings
41/2 pint jars
Ingredients
Instructions
  1. Wash blackberries in a few tablespoons of apple cider vinegar.
  2. Remove any debris, rinse and then let sit to drain water.
  3. Place a small plate in the freezer to check if jam is ready later.
  4. In sauce pan, with extra room for jam to foam, mash blackberries.
  5. If desired, run through a berry screen to remove seeds.
  6. Add sugar and lemon juice to a saucepan.
  7. Turn the heat to medium-low and simmer the jam until it reaches gel stage, stirring to keep the bubbles down.
  8. It should take 20-30 minutes.
  9. Spoon a small amount of jam on frozen plate and place back in the freezer.
  10. After a minute check if the jam “wrinkles” when pushed.
  11. If it does, jam is ready. If not simmer a little longer.
  12. For thicker jam, mix together pectin with 1/4 cup sugar.
  13. Stir in boiling jam and then boil for one additional minute.
  14. Remove from heat and let cool slightly.
  15. Remove foam.
  16. Pour jam into prepared canning jars, leaving 1/4 inch headspace.
  17. Process in a water bath canner for 10 minutes.
  18. Store any unsealed jars in fridge and use within a few weeks.
Recipe Notes

Feel free to double this recipe, but do not increase past that.  It is better to make 2 or more batches or the jam may not jell properly.

To make a sweeter jam, add equal parts sugar and berries and follow the above directions.  The yield will be greater with more sugar.