Reipe thought some of you may want to Blackberry jam recipe how to make blackberry recipr The less sugar you use, the faster it will spoil. Try stirring a couple teaspoons of zest from your favorite citrus we're talking lemon, lime, grapefruit, etc.

Blackberry jam recipe -

How long do you think it will last once canned if date syrup is used? Thank you very much! Off to pick berries now…. Has a strong flavor if I remember correctly, like mild molasses and that will get stronger as you cook the jam. Try it though, and let me know how it goes. Thank you for getting back to me.

I did make it and taste good, however the one sweeten with sugar taste better. Thank you for your help.

I used 5 cups of blackberries and 1 cup of sugar and squeezed half a lemon. I put on med low heat around 3 or 4 on my stove , and it never foamed! It did simmer though. I ended up taking it off the stove after almost an hour. I tried it this morn and the flavour is great though seedy, but the texture is barely spreadable.

I had to warm it up. Any suggestions? If it never foamed then it never got hot enough. Medium heat varies based on your stove, definitly need to cook it a bit hotter than yours got. Followed your instructions and strained the seeds out before adding sugar.

I did a ratio. Very sweet! Hardest part was getting it to F without making a mess or burning myself. It was a ride. Be sure to use freezer-safe jars ones with straight sizes, no shoulders at the top.

Just finished cooking a large saucepan of berries and sugar and dash of lemon juice. thanks for the recipe, pics, and nice responses to repeat questions 😀 Holly in Northern Vermont.

It turned out amazing. I will be using this recipe going forward as I like the idea of more berries and less added sugar. Came out too thick. Guess I overcooked it.

Can it be thinned down s but. If yes, what should I use? I add a grated apple to berry mixture for more pectin and quicker jelling.

Thank you. AMAZING blackberry jam! THANK YOU!!!! For fewer pips, I liquided half the blackberries and rubbed them through a sieve. Put in some crystalized honey and the juice of a lemon.

I used the least of amount of sugar possible, according to your recipe, plus a TB of lemon juice… wow. It was perfect. And sweet. I came looking for a low sugar recipe when seeing many recipes had about as much sugar as fruit.

I not only used your recipe for blackberry jam, but I just made some raspberry jam, too. Sooooo good. Can you confirm that 5 minutes is the correct amount of time? Would the lesser time be because of less sugar and no pectin? The guidance from the national center for food preservation says 5 minutes if you use hot sterilized jars, and 10 minutes otherwise.

They used to say sterilizing the jars before canning was mandatory, but now in more recent canning guidance, they say you can just use clean but unboiled jars if you process the jars for at least 10 minutes.

When I started canning, boiling the jars was not optional. Just did this with Raw sugar turbinado …worked like a charm. Great fruit forward flavor. My wife is T2DM and using raw sugar in baking is a sugar higher on glycemic index plus is coarse.

So, 1 cup raw is less volume that 1 cup white sugar. I use this all the time for low sugar pink pectin jam recipes! ditch pectin altogether as I want as close to natural as possible with low sugar. Thanks for the recipe!

This reminds me of my childhood. IT IS EASY AND HAS AMAZING FLAVOR! I make lemon marmalade as well as strawberry freezer jam as well. Thanks for sharing this recipe. Right down the drain with half my berries and on to low-sugar SureJel tomorrow.

Of course another go to recipe for the best blackberry jam! First time making it and it was wonderful.

simple, quick to make and easy. First time I have ever made a jam of any kind. This turned out amazing. Thanks again for the recipe. You can just give them a quick rinse or a good soak in some water with a little vinegar may help to remove any insects that might be hiding away.

Here is a very helpful article from the National Center for Home Food Preservation that talks about thinning stiff jams and jellies. It also give some great suggestions for other uses like syrups and toppings for ice cream or pancakes. Made jam with half the sweetener. Got two jars from 1kg of berries.

It turned out great. Thanks so much for your great instructions. I am very pleased. Oh my goodness, this recipe is amazing!! I made my first batch of jam any jam and your directions were perfect.

I wanted to taste the recipe first before I try canning so I made a half-recipe. It is honestly the best blackberry jam recipe I have ever tasted.

I found your blog about a year ago and I always look forward to your posts!! I made this recipe last week and have ate about half the jam already. I am wondering if I could use raspberries instead of blackberries for this batch though? And i only put in 1 cup full of sugar.

HOw can I make it less sweet, will it work with hardly any sugar? Made it. First time making jam. It gelled up nicely in about 25 minutes.

I tasted the gel and it was pretty sweet. Next time I will try less sugar. Thank you for all of the tips. Bad experience trying to make the jam. I had so much blackberries that I tried a 20 cup batch and I think that was my mistake.

Way to much to try to cook and try to get it to gel. I gave up and strained it and canned the syrup instead. Not what I wanted but not a total waste.

Question for you… could I have added a box of pectin at that stage of cooking? Yeah, batch sizes that big are trouble. The fruit on the bottom cooks too hot, and the fruit on the top never gets hot enough to reach gel stage. No amount of stirring keeps it at an even enough temperature to work.

Sure-Jell, for example, will only gel if you add it first and bring it to a boil, then add the sugar. Pectin still has trouble getting to the right temp in a batch that large. You may yet save your blackberry syrup for jam.

The other option is liquid pectin, where the sugar is added before the fruit. I found a lovely big strip of blackberries on my trail run this morning Dullstroom, South Africa , so brought a bag home with me. This recipe works great, even I got it right first time! Thanks Ashley!

Love your blog! I think I messed up the jam. Remaking stiff jams is not really recommended but there are some ways that you can use the product that you have in other ways. I found this article with some good ideas. Excellent post. This is perfect. Never made jam before and this recipe was so simple to follow and it turned out perfect!

Thank you so much! It took 45 minutes to get to gel stage and I ran it through a food mill on medium to get half the seeds out and make it smooth. No, the sugar and blackberries should be weighed out to get the proper measurement.

You can do equal parts if you want which will give you a very sweet jam or you can use as little as 1 part sugar to 5 parts blackberry. You can warm it up and try to add a little water but I would work with small amounts at a time.

You can also heat it and use for glazes and syrups etc. Here is a more in-depth article that might help. I measured 13 cups of blackberries and added 3 cups of sugar. The weird part for me was that it never foamed up. The boil did make more of a plopping sound towards the end.

I managed to get 6. All my freezer jam recipes say to leave on counter for 24 hours before putting in fridge or freezer when jar full and lidded. Several have asked you if it can be frozen instead of canned, and most answers are simply yes.

Should this be left out for 24 hours to cool and set? I am doing this with my jars I just made and will freeze tomorrow. I hope this is the best decision! So glad to find recipe without added pectin.

If the experts on freezer jam say to leave it on the counter for 24 hours then that is what I would do. Do you mash the berries down for faster cooking, should you strain the berries or will they eventually cook down to nothing, should it be simmering a little because mine at medium low isnt doing that.

There is no need to mash or strain the berries. Just stir them to keep the bubbles down. Your post and replies in the comments are a wealth of information! I attempted a measured 16 cup batch of blackberry jam with 4 cups of sugar. No other ingredients. I confirmed that it had gelled with the freezer plate test.

I canned barely 4 pints. Any ideas of what went so terribly wrong? I have had great success with 16 cup batches of blueberries, with a cup of lemon juice and 8 cups of sugar.

If it's still too loose after chilling on the plate for 10 seconds, continue cooking. If the jam stops moving when you tilt the plate, and you can draw a clean line through it with your finger, it's ready to be jarred!

Jam variations. Looking for ways to spruce up this simple jam? Try stirring a couple teaspoons of zest from your favorite citrus we're talking lemon, lime, grapefruit, etc. after your jam has cooked for an extra boost of flavor. Remember to zest your fruit before juicing it for an easier time!

Serving ideas. This jam is perfectly delicious spread plain or with goat cheese on brioche toast, but you can also add it to plenty of breakfast options as a super sweet upgrade. Swirl it into your freshly made oatmeal , spoon on top of your overnight oats , or dollop it on top of your homemade pancakes.

Storing jam. Once made, your jam will last in a clean! jar in the refrigerator for up to 3 weeks. Made it? Let us know how it went in the comment section below! See 1 Reply. Are you crushing the blackberries before you measure out 5 cups or after you crush them?

Traci Z. Do you think I could use Splenda instead of sugar? Would it be cup for cup? See 3 Replies. Once you have mashed the blackberries before cooking how long can you keep the mixture before adding the sugar to start making the jam.

Bonnie K. How do you store it, does it need to be in the refrigerator or can I store it in the pantry? Kimberley K. see 11 more questions. Reviews MOST POPULAR MOST RECENT. Great recipe, but my family likes seedless jam. I do one extra step, I strain the cooked down berries through a wire strainer and to get all the goodness out I push them through with a gravy ladle.

Super simple and seedless. My son LOVES blackberry jam, so I tried this out. It's GREAT! I did cheat and use frozen blackberries, but it was still wonderful.

This was the very first time I have ever "canned" anything in my entire 53 years and, oh boy, did I pick a winner.

One man had some and I bought everything he had. I had enough berries to make two batches and I came out with Ounce jars from each batch and about 2 cups left over that I just put in the refrigerator because I knew we would eat it right away so there was no need to process it in jars in the water bath.

I cooked biscuits this morning, slathered them with the jam and all you could hear from me and DH were moans of ecstasy with each bite of biscuit - the flavor was truly heavenly and a wonderful taste that I remember from childhood.

The only thing I did different is after I finished cooking the berries I removed it from the stove and skimmed off the foam that had accumulated on the top and let it sit for a total of 5 minutes before adding to the sterilized jars I read this in a "canning" book.

Also, since this recipe does not give any instructions on how to prepare the jars and lids if you are novice or "first time canner" like me be sure to read the guidelines on how to properly prepare the jars and lids.

After removing all the jars from the water bath hearing the "pinging" was truly music to my ears. This recipe was so easy and right on target - thanks Mizz Nezz! Luby Luby Luby.

the art of making jam or jelly is not to use pectin. The fruit has it naturally. I wouldnt even use that much sugar!

Blackberries can be Refreshing energy drinks Blackberry jam recipe abundance in hedgerows Blackbrry Ireland from tecipe summer right up until early Autumn. There are plenty of things you can make with them, but an absolute classic is this simple jam. Average rating 3. Vote count: No votes so far! Be the first to rate this recipe. Blackberry jam recipe read Using Boiling Blaclberry Canners before Blackberry jam recipe. If this is your first time canning, it is jaam that you read Principles of Home Canning. Procedure: Sterilize canning jars and prepare two-piece canning lids according to manufacturer's directions. To prepare fruit. Sort and wash fully ripe berries; remove any stems or caps.