OMG, I just made the most delish blackberry jam from scratch, and I’m totally obsessed! It’s so satisfying to see those fresh blackberries transformed into a sweet, tangy spread that I can enjoy all year long.
There is something extraordinary about crafting my very own blackberry jam, particularly with newly harvested blackberries, just a dash of lemon for brightness, and the hocus-pocus of fruit pectin to make it set just so. I adore how the outrageously high antioxidants in blackberries combined with the very few ingredients I use make this a scrumptious, health-conscious spread.
Blackberry Jam Recipe Ingredients
- Fresh Blackberries: Packed with antioxidants and vitamin C, offering natural sweetness.
- Granulated Sugar: Provides sweetness and aids in preserving the jam’s texture.
- Lemon Juice: Enhances flavor and acts as a natural preservative, balancing sweetness.
- Fruit Pectin: Key for thickening the jam, ensuring a perfect set.
Blackberry Jam Recipe Ingredient Quantities
- 4 cups fresh blackberries
- 4 cups granulated sugar
- 1/4 cup lemon juice
- 1 package (1.75 oz) fruit pectin
How to Make this Blackberry Jam Recipe
1. Start by washing the fresh blackberries very well under cool, clear water. Then, allow them to drain completely.
2. Put the blackberries in a large saucepan, and mash them with a potato masher until most of the berries are in pieces.
3. Combine the crushed blackberries in the saucepan with the fruit pectin. Stir everything until combined.
4. Place the mixture over medium-high heat and stir it steadily until it reaches a vigorous boil with large bubbles that break the surface. This is called a full rolling boil.
5. When it reaches a boil, add the sugar and stir very well.
6. Reconstitute the mixture and boil it vigorously. Allow it to boil for 1 minute, isn’t that just a normal boil? They say a watched pot never boils, but I would argue that a pot without constant stirring also does not boil. And we must stir it
Constantly.
7. Take the saucepan off the stove and eliminate any foam that has formed at the top.
8. Incorporate the lemon juice well into the jam by stirring it in.
9. Ladle the hot jam into clean glass jars, leaving about 1/4 inch of space at the top.
10. To ensure proper preservation, tightly seal the jars with lids and process them in a boiling water bath for 10 minutes. After processing, the jars must be allowed to cool completely before being stored. This waiting period is crucial for the preservation of the contents.
Blackberry Jam Recipe Equipment Needed
1. Colander
2. Large saucepan
3. Potato masher
4. Wooden or heat-resistant spoon
5. Ladle
6. Glass jars with lids
7. Large pot for water bath
8. Jar lifter or tongs
FAQ
- Can I use frozen blackberries instead of fresh?You can definitely use frozen blackberries. Just make sure to thaw them and get rid of any excess liquid before using them in the recipe.
- How long does the blackberry jam last?The jam, if kept in a sealed jar and stored in the refrigerator, should maintain its quality for approximately 3-4 weeks.
- Can I reduce the amount of sugar in the recipe?Sugar is essential for both sweetness and preservation. Thus, changing it may alter not only the texture but also the jam’s shelf life. If you want to reduce sugar, consider using low-sugar pectin.
- Is lemon juice necessary?Lemon juice does indeed assist in balancing the sweetness of the sugar and blackberry. It does this in two ways. First, it balances the flavors. The jam has a pretty high flavor intensity. You’ve got the concentrated sweetness of the sugar, the concentrated sweetness of the blackberry, and then you’ve also got the flavor of the cooking process itself, which makes the fruit taste more intense. So, when you’re dealing with something that’s this concentrated, juice from a lemon, which has a very high flavor intensity itself, not to mention a high acidity level, works perfectly in terms of flavor and function.
- Can I skip the fruit pectin?The jam thickens thanks to pectin. If you leave it out, the jam might not set and be runny.
- How can I tell if the jam has reached the setting point?To know if it is ready, put a small amount of jam on a cold plate that has been in the freezer for a minute. If, when you push it, it holds its shape and is nice and wrinkly, the jam is ready!
- Do I need to sterilize the jars before storing the jam?Certainly! If jars are not sterilized, harmful bacteria could grow in the jars and spoil the food placed inside. Thus, sterilizing the jars not only makes them safe to use but also makes the food inside last much longer than it would otherwise.
Blackberry Jam Recipe Substitutions and Variations
An equal amount of frozen blackberries can substitute fresh blackberries (thaw and drain them first).
An equal amount of cane sugar or honey can take the place of granulated sugar, though the flavor and texture might change a bit.
An equal amount of lime juice or orange juice can be used in place of lemon juice for a different citrus twist.
Chia seeds (use 1 tablespoon for natural thickening) can replace any fruit pectin; or you can replace it with homemade apple pectin.
Pro Tips
1. Use a Candy Thermometer: To ensure your jam sets properly, use a candy thermometer to check that the mixture reaches around 220°F (104°C) after adding the sugar. This is the gelling point for jams and jellies.
2. Sterilize Jars Properly: Before filling, make sure your jars are thoroughly sterilized by boiling them in water for at least 10 minutes. This helps prevent any bacterial growth and ensures the jam’s longevity.
3. Finely Crush Blackberries: For a smoother consistency, mash the blackberries thoroughly with a potato masher or even pulse them in a food processor if you prefer less texture in your jam.
4. Use a Wide Stockpot: A wide saucepan or stockpot allows for quicker evaporation, helping the jam reach the gelling point faster and reducing the risk of it boiling over.
5. Skim Foam Carefully: Removing the foam as it forms will give your jam a clearer and more aesthetically pleasing appearance once jarred. A small pat of butter can also be added during cooking to reduce foam formation.
Blackberry Jam Recipe
My favorite Blackberry Jam Recipe
Equipment Needed:
1. Colander
2. Large saucepan
3. Potato masher
4. Wooden or heat-resistant spoon
5. Ladle
6. Glass jars with lids
7. Large pot for water bath
8. Jar lifter or tongs
Ingredients:
- 4 cups fresh blackberries
- 4 cups granulated sugar
- 1/4 cup lemon juice
- 1 package (1.75 oz) fruit pectin
Instructions:
1. Start by washing the fresh blackberries very well under cool, clear water. Then, allow them to drain completely.
2. Put the blackberries in a large saucepan, and mash them with a potato masher until most of the berries are in pieces.
3. Combine the crushed blackberries in the saucepan with the fruit pectin. Stir everything until combined.
4. Place the mixture over medium-high heat and stir it steadily until it reaches a vigorous boil with large bubbles that break the surface. This is called a full rolling boil.
5. When it reaches a boil, add the sugar and stir very well.
6. Reconstitute the mixture and boil it vigorously. Allow it to boil for 1 minute, isn’t that just a normal boil? They say a watched pot never boils, but I would argue that a pot without constant stirring also does not boil. And we must stir it
Constantly.
7. Take the saucepan off the stove and eliminate any foam that has formed at the top.
8. Incorporate the lemon juice well into the jam by stirring it in.
9. Ladle the hot jam into clean glass jars, leaving about 1/4 inch of space at the top.
10. To ensure proper preservation, tightly seal the jars with lids and process them in a boiling water bath for 10 minutes. After processing, the jars must be allowed to cool completely before being stored. This waiting period is crucial for the preservation of the contents.
