Adventures in Everyday Entertaining
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 Jam — from ‘250 Home Preserving Favorites’
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.