Blackberry Jam Recipe for Water Bath Canning
Every start of summer our blackberry crop comes in and I spend every day for a few weeks picking and washing and freezing them. And every year I gather the large berries until I have enough to make this delicious jam. I grow these berries on my homemade fence trellis. Growing these blackberries is almost an addiction. I seem to extend my berry trellis more and more every year. They are so easy to grow and harvest your own blackberries every year.
Homesteaders cost to make this yummy canned jam recipe comes to roughly $10.65 for about 8 half pints of jam or $1.33 per half pint. We have two blackberry trellis filled with flowering vines every spring.
This recipe is taken from the National Center for Home Food Preservation.
This is a water bath canning recipe. It is only the recipe and this post is not detailed in how to water bath can. Please familiarize yourself with instruction on the proper and safe methods for home preservation. If you do not can this recipe, please cover and store it in the refrigerator.
- 6 cups blackberries, crushed
- 7 1/2 tbsp. classic pectin
- 8 1/2 cups white granulated sugar
- Sterilize your canning jars and lids accordingly.
- Fill your water bath canner and start to heat while you prepare the jam.
- Clean ripe fruit and crush with a potato masher.
- Place crushed blackberries and pectin in large pot and heat to a boil for one minute.
- Stir constantly and remove from heat. Skim top if necessary.
- Fill hot jam into hot jars. Seal lid on finger tight and put into water bath canner.
- Process time accordingly for altitude.