We be Jammin’!


Have you noticed your  beautiful fresh Blackberries have been sitting in the fridge for a week now and are starting to look not so beautiful? Well instead of putting them in the freezer for your local berry smoothies you’ll be making all winter, or throwing them in the compost (because we don’t like to waste.) Why not make some delicious Blackberry Jam! Here is a simple recipe for you to follow!


 4 cups crushed blackberries 
 2 tablespoons Lemon juice 
 1 box Powdered pectin 
 6 cups Sugar 
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 head-space. 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 head-space); 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.

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