Green Door Hospitality

Adventures in Everyday Entertaining

Pantry Preserving: Blackberry Jam

Blackberry Jam

As making jams go, blackberry is one of the simplest.  So, if you’re looking for a great way to start preserving, this is the way to go!  Besides the fact that there is no fruit cutting involved, blackberry jam does not need added pectin — blackberries already have a lot of natural pectin.  This recipe makes 5 1/2 pint jars. (Only 4 shown since it was so yummy we had to break into one of them immediately!)

Blackberry Jamfrom ‘250 Home Preserving Favorites’

  • 2 lbs blackberries (8 cups)
  • 1/2 cup water
  • 1/4 lemon juice
  • 4 cups sugar

In a large pot or dutch oven, combine the blackberries, water, and lemon juice.  Bring to a boil over high heat.  Reduce heat and simmer, stirring occasionally for 5 minutes.   Bring to a full boil over high heat, stirring constantly.

Add sugar in a steady stream, stirring constantly.  Return to a full boil, stirring to dissolve the sugar.  Reduce heat to medium and boil rapidly, stirring often.  As the mixture thickens, reduce heat further.  Continue for 12-15 minutes or until completely thickened.  Test for setting point by doing the wrinkle test.  (Take a chilled plate and add about 2 tsp of blackberry mixture to the plate.  Place in the freezer for 2-3 minutes.  Remove plate and push the mixture with either your finger or a fork.  If it wrinkles, it is set).

Once set, remove from heat and skim any foam off the top.

Ladle blackberry mixture into sterilized jars, leaving 1/4 inch of space from the rim.  Wipe off any excess jam that may have spilled.  Apply lids and rings and tighten (fingertip tight).

Process the jars for 10 minutes in boiling water bath.


24 comments on “Pantry Preserving: Blackberry Jam

  1. Cloches & Lavender
    July 8, 2013

    Love blackberry preserves, these look great!

  2. Megan @ Pink O'Clock
    July 8, 2013

    Canning is something I’m intrigued by but have always been kind of afraid of–I think it’s the final sealing part that makes me nervous (what if I don’t do it right and end up with contaminated food, etc.). But blackberry jam sounds so good right now that maybe, just maybe, I’ll get over myself and make some! Thanks for sharing! xo

    • Green Door Hospitality
      July 9, 2013

      I spent quite a bit of time being really nervous about canning — same reason, I didn’t want to end up poisoning us. lol. This is pry a really good starter though since it is a fairly simple recipe and the boil time isn’t that long. The lids have a ‘button’ in the middle that will pop in when the can is done so you know that it is going to be ok.

  3. leaner by the lake
    July 8, 2013

    You and Sarah are totally kindred spirits! This looks YUM and perfect for a warm scone 🙂

    • I picture Kenley canning just a few miles away from me, both of us sweating in our overheated kitchens happily preserving the tastes of summer! Must try blackberry jam….never have tried that one!

      • Green Door Hospitality
        July 9, 2013

        I think you’ll like the jam. Really simple but very flavorful. 🙂
        And yes… I picture that same thing. Of which, we should do a canning day together sometime. And if summer is tight, we could do batches of fruit butters in the fall. 🙂

    • Green Door Hospitality
      July 9, 2013

      Haha, yes indeed. Thanks Eileen! 🙂 And yes, perfect on a scone… or in ebelskivers (the recipe of which I’ll be posting in a week or two).

  4. Home Seasons
    July 8, 2013

    We saw some beautiful blackberries at the market recently! This would’ve been perfect for them!

    • Green Door Hospitality
      July 9, 2013

      That’s exactly how this started! I saw these beautiful blackberries at the farmers market and just had to make preserves! 🙂

  5. A Taste of Wintergreen
    July 8, 2013

    Blackberry is my favourite jam and yours looks just beautiful.

  6. apuginthekitchen
    July 8, 2013

    My favorite jam!!

  7. Fae's Twist & Tango
    July 8, 2013

    Yum, yum yum!

  8. now at home mom
    July 9, 2013

    blackberry jam, yum! sounds delicious I wish I could prepare this but it’s something I am afraid of preparing; I’m sure it wouldn’t taste good if I do it! 🙂

    • Green Door Hospitality
      July 9, 2013

      Oh I’m sure it would, Ingrid! This is actually a great first jam to try your hand at if you’ve never made preserves before. I had a fear of canning for quite some time too.

  9. kalamitykelli
    July 9, 2013

    Blackberry jam – it’s a toss up between this and strawberry as to which is my favorite! 🙂

  10. Pingback: Week in Review | Green Door Hospitality

  11. Pingback: Week in Review: Food Photography, Farmers Markets, and a Crazy Bunny Lady | Green Door Hospitality

  12. Pingback: Brunch Basics: Ebelskivers | Green Door Hospitality

  13. Pingback: Pantry Preserving: Black Plum Jam | Green Door Hospitality

Let me know what you think!

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: