Vanilla Lavender Blackberry Jam Made for Water Bath Canning
If you haven’t canned blackberry jam before then you are missing out. Blackberry jam is one of our kids favorite biscuit toppings, right next to our favorite Carrot Cake Jam, of course. I have a basic Blackberry Jam recipe posted on our site and this post is that same recipe but I have researched the additions of extracts. It is completely safe to add different flavored extracts to canning recipes in small amounts. I find this wonderful because it jazzes up the basic old jams with something fantastic and new.
Every late Spring, I am always amazed by my blackberry crop. We have two areas in the yard where we grow our own blackberries. We used an old fence posts to make a trellis for proper growing and harvesting of our berries. I always find myself trying to out do my last years harvest amount. It’s like some sort of homesteaders game or something. The more the berries then the more different varieties of jams I can try and can.
The basic blackberry jam recipe has been adapted from Ball’s Blue Book: Guide to Preserving. The vanilla and lavender was added to this recipe and was researched to be safe to add for canning.
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.
- 1/3 cup dried lavender flowers or 2 tsp. lavender extract
- 2 cup water
- 9 cups blackberries
- 6 cups white sugar
- 2 tsp. vanilla extract
- Seep lavender in water and bring to a simmer. Reduce to 1/2 cup of liquid. Take off heat and set aside. If you use, lavender extract then add it when you add the vanilla extract.
- In a large pot, heat berries until they burst and mash.
- Add sugar and lavender water. Bring mixture to a boil to dissolve sugar. Cook rapidly to gelling point.
- Stir often and reduce heat when mixture thickens. Add vanilla extract.
- Prepare canning equipment, mason jars with lids and rings.
- Fill hot jam into hot mason jars leaving 1/4 inch headspace.
- Clean rims and place lids and rings on jars. Process jars for 15 minutes.
- Makes about 6-7 half pints.