Description
Enjoy the rich, sweet, and tangy flavors of this best homemade blackberry jam made from fresh blackberries, lemon juice, fruit pectin, and sugar. Perfect for spreading on toast, adding to desserts, or gifting to friends, this classic American condiment delivers a vibrant summertime taste with a smooth yet textured consistency.
Ingredients
Scale
Ingredients
- 4 cups fresh blackberries, rinsed
- 2 tablespoons lemon juice
- 1 package (1.75 ounces) fruit pectin (like Sure-Jell)
- 5 cups granulated sugar
Instructions
- Mash Blackberries: In a large pot, mash the blackberries using a potato masher or fork until they are mostly broken down while leaving some chunks for texture.
- Add Lemon Juice and Pectin: Stir in the lemon juice and the fruit pectin to the mashed berries and mix well.
- Bring to Boil: Place the pot over medium-high heat and bring the mixture to a full rolling boil, stirring constantly to avoid scorching.
- Add Sugar: Once boiling, add all the sugar at once and stir continuously until it is fully dissolved and the mixture returns to a hard boil.
- Cook the Jam: Maintain the hard boil and cook for 1 to 2 minutes while stirring continuously to thicken the jam.
- Remove Foam: Take the pot off the heat and skim off any foam that has formed on the surface to ensure a clear jam.
- Jar the Jam: Ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace at the top.
- Seal and Process (Optional): Wipe the rims of the jars clean, seal with lids, and if you plan on storing for longer, process the jars in a boiling water bath for 10 minutes to preserve.
- Cool and Store: If not canning, allow the jars to cool completely, then store the jam in the refrigerator and enjoy.
Notes
- This recipe yields about 6 half-pint jars of jam.
- For a seedless jam, strain the mashed berries through a fine mesh sieve before cooking.
- You can adjust the sweetness to taste, but reducing sugar may affect the jam’s ability to set properly.
