Makes about 6 half-pints.
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.
Spanky1275 1y ago
TammyGale 1y agoOh my goodness! This is a WONDERFUL recipe!!!! I will defiantly make it again next year! Very easy too! Thanks to who shared it! Tammy 2014
Good2bme 2y agoMy second batch I used 8 cups of blackberries crushed and deseeded. Came out to about 4 1/2cups before the sugar was added. Used Approx 5cups of sugar as I like a little tartness to my jam. Cooked and canned it and it all turned out wonderful. Thanks for the recipe!!
Good2bme 2y agoThis is a keeper!! I made mine seedless:)
catgurrl 6y agoPsyche 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.
psyche_1571 6y agoWay too sweet!
mmwnewman 8y agoI love blackberries and can hardly wait to make it!
catgurrl 10y ago[I posted this recipe.]