Description
A smooth, seedless blackberry jam made without added pectin, preserving the rich flavor, vibrant color, and nutritional value of fresh summer blackberries.
Ingredients
Scale
- 16 cups fresh blackberries (about 4 lbs)
- 4 cups granulated white sugar
- 2 tablespoons fresh lemon juice (optional)
Substitutions:
- Sugar alternatives: reduce sugar to 3 cups, or use honey, coconut sugar, maple syrup, date paste, or stevia blend
- Lemon alternatives: 1 tablespoon apple cider vinegar
- Berry variations: mix in 1-2 cups high-pectin berries (cranberries, tart apples)
Instructions
- Sterilize 6-7 half-pint jars in boiling water for 10 minutes. Keep hot until filling.
- Mash blackberries with a little water in a saucepan. Simmer 5 minutes, mashing continuously.
- Press softened berries through a fine mesh strainer or food mill to remove seeds. Aim for 6 cups pulp.
- Return pulp to pot. Stir in sugar and optional lemon juice until dissolved.
- Bring to rolling boil over medium-high heat, stirring frequently.
- Boil 15-20 minutes, stirring constantly. Test gel stage with cold plate method.
- Remove from heat, skim foam. Ladle into jars leaving 1/4 inch headspace. Wipe rims, apply lids and bands.
- Process in boiling water bath 10 minutes (15 minutes above 6,000 ft). Cool 12-24 hrs before checking seals.
Notes
Test frequently to avoid overcooking. Maintain proper fruit-to-sugar ratio for safe gel. Always confirm with plate test. Don’t skip water bath processing for safe shelf storage.
- Prep Time: 30 minutes
- Cook Time: 60-75 minutes
- Category: Jam & Preserves
- Method: Canning
- Cuisine: Traditional
Nutrition
- Serving Size: 1 tablespoon
- Calories: 64
- Sugar: 14g
- Sodium: 0.5mg
- Fat: 0.2g
- Saturated Fat: 0.01g
- Unsaturated Fat: 0.19g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg