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Old Fashioned Blackberry Jam (No Added Pectin)
Homemade blackberry jam is a great way to preserve blackberries and this old fashioned recipe comes together without added pectin.
👥 16 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 10 min🔥 Cook: 30 min👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
📝 Preparation Steps
1
Pick through your blackberries carefully, remove the stems, and rinse your berries with clean water.
blackberries (measured whole, unmashed)4 cups
2
Place the blackberries into a medium or large saucepan. Use a large spoon or potato masher to gently mash the blackberries. Add 2 tablespoons of lemon juice.
blackberries (measured whole, unmashed)4 cupslemon juice2 tbsp
3
Cook the berries over medium heat, stirring often to prevent scorching while the juices are released from the berries. (I generally don't mash my blackberries for jam, but if you prefer a smoother consistency, go ahead and mash a bit while they cook.)
blackberries (measured whole, unmashed)4 cups
4
Once the blackberries and lemon juice have created a significant amount of juice, add the sugar, stirring to dissolve.
blackberries (measured whole, unmashed)4 cupslemon juice2 tbspsugar2 cups
5
Turn the heat up to medium-high, and continue to stir and watch to prevent scorching.
6
Cook the jam until it has reached the gel stage, which should be approximately ⏱️ 20 minutes or a little longer.
7
Test the jam to see if it has reached the gel stage by using the cold plate test, or until the temperature reaches the gel stage at 220° F on a candy thermometer.
8
Ladle or pour the jam into prepared jars or containers.
9
Preserve the jam by using a hot water bath canning method, or, after the jam has cooled, keep the jam refrigerated or frozen until ready to eat.
Nutrition Facts
calories
112 kcal
fat Content
0.3 g
serving Size
1 serving
fiber Content
2 g
sugar Content
27 g
sodium Content
1 mg
protein Content
1 g
carbohydrate Content
28 g
saturated Fat Content
0.01 g
unsaturated Fat Content
0.12 g
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