Easy Blackberry Jelly Canning Recipe Bryont Blog from bryont.net
Description
Blackberry jam is a classic spread that is delicious on toast, biscuits, and scones. Making blackberry jam is easier than you think, especially if you don't want to use pectin. This easy blackberry jam recipe without pectin is the perfect way to enjoy fresh blackberries all year round.
Prep Time
10 minutes
Cook Time
1 hour
Ingredient
- 6 cups fresh blackberries - 2 cups granulated sugar - 1/4 cup fresh lemon juice
Equipment
- Large pot - Wooden spoon - Measuring cups and spoons - Jam jars and lids
Method
1. Rinse the blackberries and remove any stems or leaves. 2. In a large pot, stir together the blackberries, sugar, and lemon juice. 3. Heat the mixture over medium heat, stirring occasionally until the sugar is completely dissolved. 4. Bring the mixture to a boil and reduce the heat to medium-low. Simmer the mixture for 45 minutes to 1 hour, stirring occasionally, until the jam has thickened. 5. Remove the pot from the heat and let the jam cool for a few minutes. 6. Use a ladle to transfer the jam to sterilized jam jars, leaving about 1/4 inch of headspace at the top. 7. Wipe the rims of the jars with a damp cloth and seal with the lids. 8. Process the jars in a boiling water bath for 10 minutes. 9. Remove the jars from the water bath and let them cool completely. 10. Store the jam in a cool, dark place for up to 1 year.
Notes
- You can adjust the amount of sugar to your liking. If you prefer your jam to be less sweet, reduce the amount of sugar. - You can also add other flavors to your jam, such as cinnamon or vanilla extract. - If you don't have a boiling water bath canner, you can simply store the jam in the refrigerator for up to 3 months.
Q: Can I use frozen blackberries for this recipe? A: Yes, you can use frozen blackberries instead of fresh. Just be sure to thaw them completely before using. Q: Do I need to sterilize the jam jars? A: Yes, it's important to sterilize the jars to prevent bacteria from growing in the jam. Q: Can I double this recipe? A: Yes, you can double or triple this recipe to make a larger batch of jam.
Recipe Tips
- Be sure to use a large pot for this recipe, as the blackberries will release a lot of juice as they cook. - Stir the jam occasionally while it's cooking to prevent it from sticking to the bottom of the pot. - Use a candy thermometer to check the temperature of the jam. It should reach 220°F for the jam to set properly. - If you want a smoother jam, you can use an immersion blender to blend the blackberries before cooking.
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