Canning Blackberry Jam

Recipe for canning homemade blackberry jam with either liquid pectin or powdered pectin.

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Blackberry jam is very easy to make. You can make it with either liquid or powdered pectin. Instructions for each are listed below.

Blackberry Jam
with liquid pectin

4 c. crushed blackberries
7 c. sugar
1 pouch liquid pectin

Measure crushed blackberries into a large sauce pan. Add sugar, stirring well. Stirring constantly, place on high heat and bring quickly to a full boil with bubbles over the entire surface. Boil hard for 1 minute, stirring constantly. Remove from heat and stir in pectin. Skim.

Immediately pour hot jam into hot, sterile jars, leaving 1/4 inch headspace. Wipe rims of jars with a dampened clean paper towel. Screw on lids. Process in a boiling water canner.

Yield: About 8 or 9 half-pint jars

Blackberry Jam
with powdered pectin

1 pkg. powdered pectin
8 1/2 c. sugar

Measure crushed berries into a large sauce pan. Add pectin and stir well. Stirring constantly, place on high heat and bring quickly to a full boil with bubbles over the entire surface. Add sugar, continue stirring, and heat again to a full bubbling boil. Boil hard for 1 minute, stirring constantly. Remove from heat; skim.

Immediately pour jam into hot, sterile jars, leaving 1/4 inch headspace. Wipe rims of jars with a dampened clean paper towel. Screw on lids. Process in a boiling water canner for 10 minutes.

Yield: About 11 or 12 half-pint jars

This document incorporates information from “How to Make Jellies, Jams and Preserves at Home.” Home and Garden Bulletin No. 56. Extension Service, United States Department of Agriculture. 1982 reprint. National Center for Home Food Preservation, June 2005.

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Canning blackberry jam

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