Blackberry Jam

I found blackberries at a great price recently and decided to turn some of them into blackberry jam. I am so happy that I did. The jam gave me a taste of summer in the middle of winter. It also filled the house with wonderful aromas and warmed up the kitchen.

I will definitely be making more again when local berries are in season.

Blackberry Jam

6 cups crushed blackberries- from about 3 quarts of fresh berries

1 box powdered pectin- or 6 tablespoons if you buy in bulk

8½ cups sugar

¼ c. lemon juice

Wash jars and prepare lids according to manufacturer’s instructions. Place canner on stove, add water and bring to a simmer while you make the jam. Wash berries and crush. Place the prepared berries and pectin in a pot and bring to a full boil, stirring often. Once the mixture comes to a full boil, stir and boil it a full minute. Add the sugar and lemon juice and return to the boil. Boil a full minute, stirring continuously. Ladle hot jam into jars, leaving ¼ inch headspace. Wipe rims of the jars and place on the lid. Screw the lid on fingertip tight. Place jars of jam in the canner and bring the water to a boil. Process 10 minutes, then turn off the heat and let jars stand in the canner another 5-10 minutes before removing to a towel or cooling rack. Alllow to completely cool before checking if all the jars have sealed.    

Makes 10-11 half pint jars.    

Note: You can add flavors to the jam, if you like. I didn’t this time, but vanilla or cinnamon might be nice or perhaps some mint flavoring.