Homemade Blackberry Jam
Processing method: Water Bathing
Processing time: Process for 5 minutes (adjust for altitude)
- 1,001- 3,000 ft. - add 5 minutes
- 3,001- 6,000 ft. - add 10 minutes
- 6,001- 8,000 ft. - add 15 minutes
- 8,001-10,000 ft. - add 20 minutes
- 4 Cups Blackberries
- 4 Cups Water
- 3 ¾ Cups Juice
- 4 ½ Cups Sugar
- 1 ¾ Box Dry Pectin
- ½ Teaspoon Butter
When using any kind of wild black berries, it's best to clean them thoroughly. Soak your berries in salt water to remove any bugs and get them clean. When choosing your black berries it’s best to choose ripe and slightly under ripe berries.
After getting your berries first you want to make your juice. Lightly mash berries and cook in water on medium-high heat in a pot.
Next you want to make your jelly. Use a wire mesh strainer or sieve to strain your berries. Save the juice and disregard the berries and seeds.
Measure out your sugar and set aside.
Measure out juice, pectin, and mix them in a saucepot. Finally add butter (if using) to reduce foaming. Bring mixture to a full rolling boil, stirring constantly. Then put in the sugar and keep stirring for exactly one minute to completely dissolve the sugar. Remove the heat and skim off any foam.
Remove from heat and let it cool down for 10-15 minutes. (This will let the berries settle so they don't sink to the bottom. Get your jars and place your jam in them. Clean off any spillage on the rim then tighten your Denali lids and rings. Then finally process for 5 minutes in a hot water bath.
Remove the jars from the water and let them cool on a heat proof surface. Make sure the lids have sealed properly and store away. Happy canning!
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