I was going to make blackberry cobbler, but the blackberry jam I made last year was such a hit with everyone that I decided to make some more. I opted to make this batch of blackberry jam using liquid pectin rather than using the long-cook method (without pectin) because I also made salsa and marinara from my homegrown tomatoes and I was a little bit tired of standing in the kitchen.
Jams Made with Berries
Recipe from Keeping the Harvest: Discover the Homegrown Goodness of Putting Up Your Own Fruits, Vegetables & Herbs by Nancy Chioffi and Gretchen Mead
Yields: 8 or 9 half-pint jars
The neat thing about this recipe is that it can be used to make jam with blackberries, boysenberries, dewberries, strawberries, youngberries, loganberries, red raspberries, or gooseberries.
- 4 cups crushed fruit - about 2 quarts fully ripe berries (or 3 3/4 cups fruit and 1/4 cup lemon juice for strawberries or other berries that lack tartness)
- 7 cups sugar (6 1/2 cups for loganberries and red raspberries; 6 cups for gooseberries)
- 1 pouch liquid pectin
To begin with, I removed some of the seeds using my Foodmill.
Measure 4 cups fruit (or fruit and lemon juice) into large saucepan and add sugar.
Bring to a full, rolling boil over high heat and boil exactly 1 minute, stirring constantly.
Remove from heat and stir in liquid pectin at once.
Skim off foam with metal spoon, then stir and skim for 5 minutes to cool slightly and prevent fruit from floating.
Ladle into hot, sterilized jars, leaving 1/4 inch headspace, and seal.
Process in a hot-water bath for 5 minutes, up to 1,000 feet altitude. I did it for 10 minutes because we are slightly above 1,000 feet altitude. If you live in a higher altitude or need more detailed instructions on water-bath canning, please refer to the instructions at the National Center for Home Preservation.
Remove canner lid. Wait 5 minutes, then remove jars, let them sit on the counter overnight, then store.
Happy Canning and Baking!
Here are some of the references I use in my canning adventures. You might enjoy them as well: