Blackberry Jam Recipe

I know it seems kind of weird to be talking about blackberry jam when it isn’t even blackberry season.  Evidently Kroger didn’t get the memo, because they had blackberries on special last week for a ridiculously low price.  Since I was about to empty my last jar of peach jam, I bought enough blackberries and made seven one-half pint jars of it.  And I’m so glad I did.  I also bought a box of pectin to help in the jelling process and used their blackberry jam recipe.  If you are craving the tastes of summer, this might satisfy the yen.  Also, it works great as an ice cream sauce.  Add a dollop of whipped cream, and you have a blackberry sundae.  Now, that’s a summertime treat that you can enjoy right now.

BLACKBERRY JAM

(source – Sure Jell)

 

 – 8 cups blackberries

 – Crush the berries, and you will end up with around 5 cups of crushed blackberries.  Pour into a heavy saucepan.

 – Add 1 box of pectin (I used Sure-Jell).  Add 1/2 teaspoon butter to reduce foaming.

 – Bring mixture to a full rolling boil on high heat, stirring constantly.

 – Add 6 1/2 cups sugar to the boiling fruit.  Return to a full  rolling boil and boil exactly 1 minutes, stirring constantly.

 

 – Remove from heat and skim off any foam that forms on the top.

 – Ladle immediately into sterilized jars, filling each withing 1/4 inch of the top.  Wipe jar rims and threads.  Cover with two-piece lids.

 – Place jars on an elevated rack in a large pan and cover completely with water.  Simmer for 10 minutes.

 – Remove jars and place upright on a towel to cool completely.  When each jar seals, it will make a popping sound.  If a jar is not sealed, the lid will be flexible.  Refrigerate any jars that did not seal and eat that jam within two weeks.

 

Even though there are several steps, this recipe is really easy to follow, and the final product is delicious.  You and your family and/or friends will appreciate the effort you put out to make this special treat.

 

Have a great week-end.

 

Take care.

 

 

 

S