4 cups fresh or frozen blackberries
4 cups granulated sugar
2 tablespoons lemon juice
1 package (1.75 oz) powdered fruit pectin (optional for quicker setting)
Instructions:
Prepare the Blackberries:
Rinse fresh blackberries under cold water. If using frozen blackberries, let them thaw before starting.
Mash the Blackberries:
Place the blackberries in a large pot and mash them with a potato masher or the back of a spoon until the consistency is a bit chunky but juicy.
Cook the Blackberries:
Add the lemon juice to the mashed blackberries and bring the mixture to a gentle boil over medium heat, stirring frequently.
Add Sugar:
Gradually stir in the sugar, continuing to stir until it is fully dissolved.
Add Pectin (Optional):
If using pectin, stir it into the mixture now. This will help the jam set faster. Without pectin, the jam will still set, but it may take a little longer to thicken naturally.
Boil the Jam:
Increase the heat and bring the mixture to a full rolling boil (a boil that doesn’t stop bubbling when stirred). Boil for 1-2 minutes, stirring constantly. If you’re not using pectin, continue boiling until the mixture thickens, about 10-20 minutes.
Test for Set:
To check if the jam has set, place a small spoonful on a cold plate and let it sit for a minute. If it wrinkles when you push it with your finger, the jam is ready. If not, continue boiling for a few more minutes and retest.
Jar the Jam:
Remove the pot from heat and skim off any foam that has formed on the surface.
Ladle the hot jam into sterilized jars, leaving about ¼ inch of headspace. Wipe the rims clean, then place the lids on the jars.
Process the Jars (Optional):
For long-term storage, process the filled jars in a boiling water bath for 10 minutes. If you plan to use the jam within a few weeks, you can store it in the refrigerator without canning.
Cool and Store:
Let the jars cool completely at room temperature. Once cool, the jam will set further, and you can store the jars in a cool, dark place for up to a year if canned properly.
Notes:
Yield: About 4-5 half-pint jars.
If not using pectin, your jam will take longer to thicken, but you’ll get a more traditional texture and flavor.
Enjoy your homemade blackberry jam on toast, in desserts, or mixed into yogurt!