Blackberry Jam recipe

Ingredients

Original recipe makes 6 Servings

	4 cupscrushed blackberries; (about 1 1/2 quarts whole berries)
	2 tablespoonsLemon juice
	1 boxPowdered pectin; (1-3/4 or 2 ounces)
	6 cupsSugar

Calories Per Serving: 845
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Blackberry Jam Preparation

Wash 6 half-pint jars. Keep hot until needed. Prepare lids as manufacturer directs.

In large, non-aluminum pot, combine the crushed berries, lemon juice and pectin. Bring to a full rolling boil over high heat, stirring constantly. Quickly add sugar, still stirring. Return to a full rolling boil that cannot be stirred down; then boil, stirring, for 1 minute. (If using a 2-ounce box of pectin, boil for 2 minutes.) Remove from heat and skim off any foam.

If preparing jam for the pantry, ladle into one hot jar at a time, leaving 1/4-inch headspace. Wipe jar rims with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling water bath for 10 minutes (15 minutes at 1,000 to 6,000 feet; 20 minutes above 6,000 feet).

If preparing for freezer or refrigerator, ladle the jam into clean jars (or freezer containers, leaving 1/2-inch headspace); apply lids. Let stand for 12 to 24 hours at room temperature; freeze or refrigerate.

Makes about 6 half-pints.

-- Storage Time --

Processed, up to 1 year; unprocessed, up to 1 month in the refrigerator or up to 1 year in the freezer.

Food Glossary

Learn more about the ingredients in this recipe: crushed blackberries Lemon juice Powdered pectin Sugar

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Blackberry Jam Reviews

	catgurrl Psyche 1571: The sugar in the recipe is a MUST, as it retards spoilage, and hence, prevents illness. Feel free to use less sugar in this recipe if you are dieting, but to do so would be to risk your health and the health of any one else who tries the jam. This recipe was from a highly reputable source, and calls for the precise amount of sugar to prevent spoilage of the final product. One thing a person should not experiment with in the kitchen is the proportion of sugar in jams, jellies and preserves unless they know what they are doing. If you are dieting and/or wish to make low-sugar jams or preserves, there are pectins made specifically for that purpose, and you can easily find them at any major supermarket chain. Good luck, and please do not reduce sugar in any jam recipe unless you have consulted the proper book (such as Ball), or unless you are using a low-sugar pectin. To do so is to jeopardize your own health and that of those around you. 2 years, 8 months, 2 weeks, 4 days, 19 hours, 36 minutes ago
	psyche_1571 Way too sweet! 2 years, 8 months, 2 weeks, 5 days, 2 hours, 2 minutes ago
	mmwnewman I love blackberries and can hardly wait to make it! 3 years, 11 months, 2 days, 11 hours, 17 minutes ago
	catgurrl [I posted this recipe.] 6 years, 3 weeks, 6 days, 5 hours, 52 minutes ago