Blackberry Jam Canning Recipe
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Blackberry jam is very easy to make. We are very fortunate to live close to the country, where there are lots of wild blackberries that are free for the taking every August. I look forward to canning blackberry jam and blackberry jelly at the end of every summer.
You can make blackberry jelly 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
- 4 c. crushed blackberries
- 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. You can easily measure the head space with this inexpensive canning funnel.
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
Ball Complete Book of Home Preserving
The Amish Canning Cookbook: Plain and Simple Living at Its Homemade BestDIY Pickling: Step-By-Step Recipes for Fermented, Fresh, and Quick Pickles
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.
Like this recipe? Try my recipe for canning plum blackberry jam or homemade blackberry syrup for pancakes.
Related Recipes
- Blackberry Jelly Recipe
- Blackberry Pie Bars
- Canning Blackberry Pie Filling
- Blackberry Lavender Kombucha
- Blackberry Muffins
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