6 cups crushed blackberries
1 package powdered pectin
8 1/2 cups sugar
Combine the berries and pectin in a large, heavy pot over high heat. Mix well and stir constantly until the mixture comes to a rolling boil.
Add the sugar and continue to stir until the mixture returns to a boil. Continue to stir for one minute at a hard boil.
Remove the pan from the heat and skim off any foam from the top of the jam.
Fill clean half-pint or pint jars with the jam, filling to within 1/4-inch of room. Seal containers and process in a hot water bath for 5 minutes. Remove the jars and let cool at room temperature. Store for up to 18 months.
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reviews & comments
May 26, 2014
Blueberry jam receipt easy but it's not thick yet just finished making it , maybe that's how it should be I don't know
July 26, 2013
I think it was a little sweet. Very easy to make. I think next time I will not add so much sugar.
July 3, 2013
I have started doing things like canning and making things from scratch. This was my first attempt at jam. It turned out perfect! The directions are very clear and it all went just as the recipe said.
January 16, 2012
how long is the shelf life on this recipe.it is awesome and simple and my family will keep and use it always thanks
Great and simple to follow. One question what is 'pectin' and where do I buy it.
July 29, 2010
This was a very easy and good recipe . I very highly recomend it!!
July 29, 2008
Great recipe! Easy to follow and super results. This is the first year I have been able to make blackberry jam successfully. I showed my 11 year old granddaughter the recipe and worked a set with her also. She will be keeping a copy.
July 20, 2008