How to Make Blackberry Jam – It’s Not as Hard as You Think!

by admin on March 22, 2010

Unripened Blackberries

Though everyone relishes thick, homemade fruit jam slathered on a buttermilk biscuit, the actual concept of jam-making conjures up images of grandma, red-faced and sweating as she stirs a giant boiling pot.  The truth?  Homemade jam does not have to be a full day of laboring over a stove.  While canning is a time-honored art (and can keep the pantry stocked for the better part of a year!), it is not necessary for producing a small batch of homemade jam.  For the jam, you’ll need six to eight cups of fruit, about half that amount of sugar, and some store-bought packets of pectin.  The secret of the jam is really the pectin – a thickening agent that is also a good source of dietary fiber.  Once you buy the packets or jars of pectin, basic instructions for the ratio of these ingredients will be included.  In the meantime, here is a straightforward recipe for how to make blackberry jam:

Using six cups of mashed blackberries (or equivalent amounts of another berry), three cups of sugar, and a packet of pectin, combine the sugar and pectin.  Stir the dry mixture into the mashed berries in a large pot until rapidly boiling for five to ten minutes.  Test the jam by dipping a small teaspoon of jam into a cold spoon and letting it cool to room temperature.  If you like the consistency, the jam is finished.  If it is too thin, add pectin and return to a boil for one minute.  Store in glass containers for up to a month.

{ 2 comments… read them below or add one }

1 dkzody May 19, 2013 at 3:10 pm

If you juice a couple of apples and add to your berries, then you get natural pectin which is really better for you than the store-bought stuff. I do this with strawberries for a really good refrigerator jam.

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