Blackberry Jam

Canning Jam is one of my favorite things to do in the kitchen.  In this video I walk you through step by step in how simple this process really is. Below is the exact measurements I use for a small batch.

Typically I freeze our blackberries until I have several gallons to make large enough batches for it to be worth my time and effort.  

Feel free to use alternative sweeteners that measure like sugar or honey in this jam recipe.  You may use stevia products or monk fruit.  Also, you can use liquid sweeteners like maple syrup or honey.  Pomona’s Universal Pectin contains zero preservatives and jells consistently with low amounts of the sweetener of your choice.

This is why I love this product so much.  Whatever you have on hand, whatever the health issue is that you are dealing with, or if you just want to play around with the recipes, there is something for everyone using Pomona’s.

I hope you enjoy this as much as we do!

 

Ingredients

  • 8 cups whole blackberries, fresh or frozen
  • 1/4 cup lemon juice, optional
  • 2 teaspoons calcium water see step #1
  • 1/2 cup, no more than 1 cup honey *
  • OR 3/4 cup, no more than 2 cups sugar *
  • 2 teaspoons Pomona’s Pectin powder mixed well with sweetener

Instructions

  • Before you begin, prepare calcium water in a small glass jar with lid.
    To do this, combine 1/2 teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with 1/2 cup water in your jar.  Stir very well well.  Extra calcium water should be stored in the refrigerator for future use.

  • Wash jars, lids, and rings in hot soapy water.  Place rinsed jars and tops upside down on a drying rack to air dry as you prepare the berries. 
  • Wash and remove any stems from the fruit.  Measure out the berries and place them in your stock pot.  Mash blackberries.
  • Add calcium water and optional lemon juice.  Mix well.
  • Measure sugar OR room temperature honey into a bowl.  Thoroughly mix pectin into sweetener.  (See my tutorial on how I do this.)  Set aside. *
  • Bring fruit mixture to a full boil.  Slowly add pectin-sweetener mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil.  I go slow pouring the sweetener in because I don’t want lumpy jam.  Once the jam returns to a full boil, under a minute or so, remove it from the heat.
  • Fill warm jars with hot jam to 1/4″ to 1/2″ from the top.  (I sometimes keep jars in the hot sink water to temper them.)  
  • Wipe rims clean with vinegar/water mixture and a clean rag.  Screw on lid and rings.  
  • This process is called hot packing.  If you want to continue this process, place your hot jars on a tea towel on the counter undisturbed overnight, at least 12-18 hours.
  • If you want to water bath the jam instead, put filled jars in your water bath canner.  Make sure your water is nearly the same temperature as your jammed jars before you put them in the canner.  Turn on the heat and place your lid on.  Look up your recommendations for boiling time.  My time is 20 minutes where we live.  
  • Remember to turn on your timer at the point of a rolling boil, not before.  After the timer rings, turn off the heat.  Allow to sit about 5 minutes undisturbed.  Remove jars from the water with a jar lifter and place jars on tea towel to be undisturbed.  Allow jars to cool overnight, at least 12-18 hours.  The next day, check the seals.  All lids should be sucked down.  If they are not, it is perfectly safe to water bath the ones that did not seal.  Be sure to look at the lid and ring to see if any jam was around the rim or a possible chip on the jar was overlooked.  If so, clean and reseal jar to water bath.
  • Once opened, it lasts 3-4 weeks in the refrigerator.  Eat unsealed jars within 12-18 months of jarring.

Natalie