Blackberry Jam

blackberries in field

People in the Pacific Northwest take wild blackberries for granted. In fact, they’re something of a nuisance, lining highways and filling empty lots (my dad once had to rent a backhoe in order to clear the brambles from the lower half of our yard). In August, it’s easy to freely pick gallons of blackberries (you may sacrifice a bit of skin in the process – wild blackberries have very sharp thorns) at local parks, nature reserves and backyards. Just make sure to watch where you’re picking, last summer my parents got scolded after accidentally wandering onto someone’s property while picking berries at the very furthest most point of a dead end road.

blackberries in strainer

Out here in the Mid-Atlantic area of the country, blackberries are a little harder to come by. In fact, I’ve yet to find any wild fruit growing here in Philadelphia. However, I’m lucky to have a few good u-pick farms in the area. They’re not free, but they’re pretty cheap (two weekends ago, I paid $1.10 a pound) and when it comes to blackberries, the cultivated patches come with far fewer thorns than the wild ones.

mashing berries

Blackberry jam is one of my mom’s specialties, so this recipe is more hers than mine. She’s the one who taught me to mash the berries through a strainer to remove the seeds before turning them into jam (it’s a necessity with wild berries, as they tend to be seedier than cultivated berries. If you have more civilized berries, the deseeding process is optional). She’s also the one who showed me how wonderful a smear of blackberry jam can be on a slice of peanut butter toast mid-February.

blackberry pulp into pot

And, because I like to share my bounty, I do have a half pint of this luscious jam to give away. It’s a deep, deep purple color, is almost entirely seedless and is particularly amazing on pancakes (I had friends over for brunch the day after I made the batch and we couldn’t believe how perfect it was in place of maple syrup). Leave a comment by Monday, August 31st at 11:59 p.m. eastern time to enter.

So, on to the recipe we go.

Seedless Blackberry Jam

Yield: Approximately 3 Pints

Ingredients

  • 6 cups blackberry pulp (8-9 cups of berries, mashed through a strainer with the back of a wooden spoon)
  • 4 cups sugar
  • 2 teaspoons cinnamon
  • 1 teaspoon freshly grated nutmeg
  • 1 lemon, juiced and zested
  • 1 packet liquid pectin (half the box)

Instructions

  1. Prepare your jars, start your lids to simmering and bring your canning pot to a boil.
  2. In a large, non-reactive pot (stainless steel or enameled cast iron), combine the sugar and fruit pulp and bring to a simmer. Add cinnamon, nutmeg and lemon zest/juice and stir to combine.
  3. Let the mixture reach a boil, stirring frequently to prevent it from boiling over. When the mixture appears to be thickening a bit, add the pectin and bring it back to a roiling boil.
  4. Let it boil vigorously for at least five minutes to activate the pectin. Before removing from the heat, check the set using the plate or spoon test to ensure that the jam will firm up when cool.
  5. Fill your jars with the hot jam, wipe rims, apply lids and rings and process in a boiling water canner for ten minutes.
  6. Remove from canner and allow the jars to completely cool on a dishtowel-lined counter top.
  7. Once the jars are cool, check the seals, label them and eat jam on toast in January.
http://foodinjars.com/2009/08/blackberry-jam/

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190 Responses to Blackberry Jam

  1. 151
    Kay says:

    I just finished making three batches of this delicious blackberry jam. It turned out perfect. So yummy with the added lemon juice and zest. Perfect. My husband and I had to immediately have a piece of toast and jam. Thanks for this excellent recipe.

  2. 152
    anne says:

    Is the lemon for flavor or for acidity. Because if it’s for acidity, I thought bottled juice is required because you can’t standardize the acidity. Lemons are all different sizes.

    • 152.1
      Marisa says:

      The lemon is for flavor. Any time you see a recipe call for fresh lemon juice, it is for flavor rather than safety. Just use an average size lemon.

  3. 153
    Gina says:

    Do wild blackberries set better than tame blackberries? My husband planted blackberries a couple of years ago so we wouldn’t have to go through so many thorns. I canned jelly last year and the blackberry was really thin. I want to try the preserves this year but someone told me I may do better with wild berries. Is this true?

    • 153.1
      Marisa says:

      I’ve not had the experience of wild berries setting up better than cultivated berries. It could be that cultivated berries are watered more often and so contain more water and so need more time to cook down.

  4. 154
    Peggy says:

    Oh how I miss picking wild blackberries in Washington! I’m going on a fruit buying road trip this weekend for berries and peaches. I would love to taste your jam with the added spices!

  5. 155
    Nicole says:

    Is there a way to make this without added white sugar? Would I be able to use honey instead? Thank you!!

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