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Canning 101 – How to Make Blackberry Jam

  • Author: Mavis Butterfield



6 cups blackberries
1/4 cup lemon juice {I used bottled}
8 cups sugar
1 (1.75 ounce) box of pectin (I used Sure Jell)


Bring a boiling-water canner, 3/4 full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

Using a use a sieve, crush the blackberries, remove about half of the seeds, and measure 4 cups prepared fruit into 6- or 8-qt. sauce pot. Add pectin and stir.

Combined the blackberries, pectin, and lemon juice and bring to a full rolling boil, reduce heat, and stir in sugar. Return to a full rolling boil and boil for 4 minutes, stirring constantly to avoid boiling over. Remove from heat and skim off any foam with metal spoon.

Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. {Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.} Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. If lids spring back, lids are not sealed and refrigeration is necessary.} Yields 10 1/2 pints.