I wash all my canning jars, lids and rims by hand in hot soapy water and rinse very well before I start canning. Even if the jars have come out of the dishwasher and especially if they are new. Then place desired number of jars into a large canning pot or just a very large pot with boiling water.
Wash blackberries very well removing all debris. I use a large bowl and swish them around in the water, drain and repeat until clean. Measure 7 cups of berries. I use ripe berries not under ripe or over and they seemed to set well. I would avoid berries that are over ripe as they lose natural occurring pectin when they are over ripe.
Set a side 3 cups of berries. At this time I place a plate into the freezer to become cold. Also place a small saucepan on a burner with water and bring to a boil.
This step is optional other wise just mash the 3 cups berries with a potato masher and add to sugar. I like to run my 3 cups of berries I set aside through a sieve to remove half of the seeds.
I am able to tell when I have removed most of the juice when the the pulp sticks to the pestle.
I place the juice from the berries and all of the sugar into a big stock pot and bring to a boil.
Mix until it looks smooth and sugar start to dissolve. Cook over medium heat until mixture starts to boil.
Add remaining 4 cups of berries. I like to keep the berries still intact and not over cooked, so I add them once the sugar mixture boils.
Mash half of the berries or more dependent on how smooth you like you jam. The more mashing the smoother the jam.
Bring mixture back up to a boil and cook around another 13 minutes. Once jam has been cooked long enough almost all foam will subside and the jam will become a nice rich glossy color.
Place a little bit of jam on the cold plate from the freezer and place back into the freezer for 1 minute.
Run a finger through the middle of the jam. At this point you should be able to tell if it needs to be cooked longer, if the jam runs continue to cook. If the jam stays apart like the picture it will continue to thicken once canned and it has sat for a day.
Remove saucepan from the burner and place lids into hot water.
Remove 1 jar from the canner or large pot and set next to an area set up to fill the jars.
I use a canning funnel with a plate underneath and leave 1/4 inch head space from the top of the jar.
Wipe the rim clean with a damp clean cloth.
Remove lid from hot water and place on top.
Seal with rim until finger tight. Do not over tighten. I use a cloth to hold the hot jar and the lid to tighten. Place back into canner or large pot. Boiling water needs to cover the top of the jars by 2 inches. Repeat with remaining jars working quickly. When all jars have been done,process in boiling water for 10 minutes. Remove jars from canner and place in an area undisturbed for 24hours. Jam thickens as it sets. The cans will "pop" as the jars seal with in the first few hours of being removed from the canner. Do not be alarmed.
Preparation Time: 20 minutes
Cook time: approx 35 minutes
Makes approx 60 ounces of jam per batch
- 7 cups Blackberries, ripe but not overly ripe
- 5 1/2 cups Sugar ( I use Organic to make Organic jam)
- Jelly Jars to hold 60 ounces of Jelly and lids with bands
Never double this recipe or jam might not set correctly. Only make 1 batch at a time.
Wash and rinse all canning jars, lids and bands in hot soapy water. Rinse well.
Wash berries well and remove any debris.
In a large canner or a very large pot fill with water and bring to a boil. Water will need to be able to cover glass jars by 2 inches when sealed. Add clean jars to the pot.
In a small pot bring water to a boil.
Place a small plate in the freezer to check consistency of jam.
Remove 3 cups of the berries and place in a sieve with pestle to remove the seeds. Smash until juice has been removed. Alternately you could smash the 3 cups berries with a potato masher and run through a fine strainer to remove seeds or if you like the seeds smash the fruit well with the potato masher and use like the 3 cups berries seeds removed. Do not blend your berries, it will destroy the natural pectin.
Place the juice from the berries into a large stock pot and add all of the sugar. Mix together and bring to a boil over medium heat. Once the mixture boils add remaining 4 cups of berries and smash half or more with a potato masher, dependent on how chunky you like your jam. The more berries you smash the smoother the jam. Return berries to a boil and cook for about 13 minutes. Jam is about done when foaming has subsided and jam becomes a rich glossy red color. Take the plate from the freezer and place a large dollop of jam on the plate and place back into the freezer for 1 minute. After a minute run a finger through the jam. Jam is ready to be canned when juices from the berries stay separated and don't run. Jam will still be a bit thin but not runny. If jam is still runny continue to cook checking every minute for set with plate from the freezer.
In the small pot with boiling water, remove from heat and add lids.
Remove a jar from the canner and place on a clean work surface. Fill jar using a canning funnel. Leave 1/4 inch head space from the top of the jar. Clean the edge of the jar to remove any jam with a clean damp cloth. Cover with a lid from the small pot and seal with a rim, until finger tight. Place back into the canning pot and repeat with all the remaining jars. Make sure the water in the canning pot is boiling and there is enough water to cover jars by at least 2 inches.
When all the jars are back into the canning pot process for 10 minutes covered.
Removed jars to an area they can rest for 24 hours undisturbed.
Tip: If I don't have enough jam to fill a jar all the way I place that jar in the fridge and it is the first jar to be eaten. Jar lids will make a popping noise as the jars seal do not be alarmed. Never double this recipe or it might not set correctly. Work in single batches.