Prairie Fox Survival

Blackberry Jam

Easy to can - Only 10 minutes
No need to pre-treat
Color is well maintained naturally!

Just add sugar and reap the rewards!


mashed_blackberries

Home
Canning

Leave questions and comments on the Forum

 

We leave the seeds in our jam, if you don't want the seeds run them through a foley mill or a sieve.

Remove any stems or leaves from blackberries, wash them, let drain.
Mash berries.

For 8 cups of mashed berries you will need:
1-2/3 cups of juice (apple, grape or white grape)
8 tbsp Pectin (We use the low or no sugar kind)
up to 2-1/2 cup sugar

Put berries in large pan add juice and part of sugar
Heat over low heat until berries begin to come a hard boil.
Mix 1/2 cup sugar with pectin and add to berries. Boil hard for 1 minute.

Check for your desired thickness by using a spoon placed in ice water as shown in video.

If jam mixture is too thick add a little water.
If it is too thin add some more pectin.

Skim off foam as shown in video.

Simmer lids 5-10 minutes until rubber seal is soft.

Fill hot, sterilized jars 1/4 inch from top of jar.

Wipe rims of jars. Place lid and rings on - Don't over tighten.

Put jars in pot of boiling water. Water must be 2 inches above jars.

Process in rapidly boiling water. 10 minutes for pints and 1/2 pints. 20 minutes for quarts. Start timing when water comes to a full boil.

Remove from water, place on towel and let sit 24 hours.

Great for a pick-me-up or just starting the morning.