Blackberry Jam Recipe for Canning
Blackberry jam is a delicious and versatile treat that can be enjoyed on toast, biscuits, or even as a topping for ice cream. Making your own blackberry jam is a rewarding experience, allowing you to control the ingredients and sweetness to your liking. This recipe outlines the steps for making blackberry jam and canning it for long-term storage.
Ingredients:
- 4 cups ripe blackberries
- 4 cups sugar
- 1/2 cup lemon juice
- 1/4 cup water
Equipment:
- Large saucepan
- Measuring cups and spoons
- Canning jars (pint or half-pint size)
- Canning lids and rings
- Jar lifter
- Large pot for water bath canning
- Canning funnel
- Ladle
- Thermometer
Instructions:
Preparing the Blackberries
- Wash and prepare: Wash blackberries thoroughly under cold water, removing any stems or debris. Gently pat them dry with paper towels.
- Crush the berries: In a large saucepan, combine the blackberries, sugar, lemon juice, and water. Bring the mixture to a boil over medium heat, stirring occasionally to dissolve the sugar.
- Simmer and cook: Reduce heat to low and simmer for 30-45 minutes, stirring frequently. The jam should thicken and reach a setting point, which can be tested using a chilled spoon.
- Test for setting: Place a small amount of jam on a chilled plate. After a few minutes, gently push the jam with your finger. If it wrinkles and sets, the jam is ready.
Canning the Jam
- Sterilize jars and lids: Wash jars and lids in hot, soapy water. Place the jars in a boiling water bath for 10 minutes. Lids should be boiled for 5 minutes.
- Fill the jars: Using a canning funnel, fill the sterilized jars with hot jam, leaving 1/4 inch headspace at the top. Wipe the jar rims with a clean, damp cloth to remove any spills or residue.
- Process in water bath: Place the filled jars in a boiling water bath, ensuring the water covers the jars by at least 1 inch. Process the jars for 10 minutes for pint jars or 5 minutes for half-pint jars.
- Remove and cool: Carefully remove the jars from the water bath using a jar lifter and place them on a clean towel to cool completely.
- Check the seals: As the jars cool, you should hear a popping sound as the lids seal. This indicates a proper seal. If any lids haven't sealed, refrigerate the jam immediately and consume within a few weeks.
Tips:
- Use ripe berries: Ripe blackberries will yield a sweeter and more flavorful jam.
- Adjust the sweetness: If you prefer a less sweet jam, use less sugar or add a small amount of honey.
- Add spices: Experiment with different spices like cinnamon, ginger, or cloves for unique flavor combinations.
- Store properly: Once cooled, store your canned blackberry jam in a cool, dark place for up to a year.
Enjoy your homemade blackberry jam! This recipe is a great way to preserve the deliciousness of the season and enjoy fresh-tasting blackberry jam all year round.
