Blackberries are plentiful during early spring and summer in the United States. Juicy and sweet, the antioxidant-filled berries are commonly made into pies, cobblers and jams. Use this simple blackberry jam guide to make a fruit topping for ice cream, toast or even waffles.
Instructions
1. Wash the blackberries. Fill the sink or a large plastic tub with cold water. Add 1 cup of salt per gallon of cold water to draw out any grubs, larvae or beetles. Add 8 cups of fresh berries to make 6 cups of finished blackberry jam. Let the berries soak for one hour. Remove any overly ripe soft, mushy berries. Remove any leaves, stems, beetles or grubs that float to the surface. Rinse the berries with clear, cold water.
2. Prepare the jam jars and lids while the berries soak. Wash half-pint or full-pint jars and lids in hot, soapy water. Sterilize the jars and lids in the dishwasher, or boil them in water for 10 minutes. Keep them hot until they are filled with the jam.
3. Measure out the pectin and sugar. Pectin thickens the jam, while sugar adds sweetness. Read the package of pectin for specific measurements for the brand used. Add the pectin to 1/4 cup of sugar. Measure out 4 additional cups of sugar for blackberry jam. Set these aside.
4. Decide whether to keep or remove the blackberry seeds. Use a potato masher to mash the berries whole for seed-in blackberry jam. Remove the blackberry seeds by processing them in a food mill. Crank the tool by hand, or use a motorized version to separate the seeds from the blackberries. For tough-skinned berries, warm them first with 1 cup of apple juice to soften, making it easier to remove the seeds.
5. Place the berries in a 5-quart pot and bring to a boil over medium to high heat. Add the pectin-sugar moisture to the pot. Stir and allow the mixture to boil for a minute. Add the 4 cups of sugar to the boiling mixture. Boil the mixture for one minute at a rolling boil. Turn off the heat and skim any foam from the surface of the jam mixture.
6. Use a funnel to place the hot jam in the hot jars. Place the hot lids and rings on the jam jars. Wipe off any spilled jam and tighten the lids. Use a jar tong to lower the jam jars into a 5-quart pot of boiling water, allowing 2 inches of water to flow over the jars. Boil for 10 minutes. Remove the jars from the boiling water and allow them to cool overnight. Store blackberry jam for up to 12 months.
Tags: cold water, jars lids, berries soak, blackberry seeds, boiling water, cups sugar, pectin sugar
