Blackberry Jam

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By Cooking with Paula Deen Magazine July/August 2010

Paula says the secret to the tastiest canning boils down to one simple rule her Grandmother Paul taught her…use only produce just picked from the field.

Support your local farmers and your pocketbook this summer by buying your produce when it’s at the peak of freshness and coincidentally most affordable. Following Paula’s simple recipes and canning techniques will guarantee you some of your own “Summer in a Jar” come December.

Blackberry Jam
Yields: 6 (½ pint) jars

Ingredients:
5 cups blackberries, washed and drained
1 tablespoon lemon juice
7 cups sugar
1 (1.75 ounce) package dry pectin
6 (1/2 pint) Canning Jars with lids

Directions:

In a large saucepan over high heat add blackberries, sugar, and lemon juice. Stir frequently while bringing to a rolling boil. Stir in pectin and continue boiling for 1 minute. Remove from heat and skim any foam from the top if necessary. 

Sterilize jars and lids directly before using for 10 minutes in simmering water or in the dishwasher. Remove one at a time when ready to fill. While blackberry mixture is still hot, ladle into the hot sterilized jars, filling to within 1/4 inch of the top. Wipe rims with a clean damp cloth and seal jars with lids and rings. Process in a boiling water bath (making sure water level is 1 inch over the top of the jars) for 10 minutes. Remove from water bath and allow to cool on the counter.

Serving Suggestion: For an added berry punch, add 1 tablespoon of blackberry preserves and mix with 1 tablespoon of room temperature butter. Place on your favorite, just off the grill, steak!

Courtesy of Cooking With Paula Deen Magazine July/August 2010

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Leave a Comment

Reader Comments:

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As always, I turn to my favorite cook for a good recipe. I sure do miss watching you on t.v. Haven't watched the foodnetwork since you left. Love you always.

By Judy on July 08, 2014

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Paula, thanks for the awesome Blackberry Jam recipe. I made a batch using the recipe from your website,PaulaDeen.com. The Blackberry Jam tastes great and has a good consistency. I used a sieve to remove the seeds and measured 5 1/2 to 6 cups of pureed blackberries and I used 11 tsp of “Ball Real Fruit Classic Pectin” powder form. This is the best jam I have ever tasted. My children were fascinated with the results and said it tastes yummy. I have also tried you "Pumpkin Gooey Butter Cake" recipe and it was delicious. Thanks for all of your recipes and I love your show. Keep your head up because you are an awesome and wonderful person! Thanks again and Love Ya, :0) Richard Clark Link to Blackberry Jam Recipe: http://www.pauladeen.com/food_section_articles/view2/blackberry_jam

By Richard Clark on July 02, 2014

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Thanks for the great recipes and tips, BUT ... You show a picture of seedless jam associated with your recipe of blackberry jam. Do you think people will be dissatisfied with their own when it does not look like your photo? No mention of seeds in your directions

By Anne on August 20, 2013

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You are a real Southern Bell and a blessing to many

By Donna Steadman on August 19, 2013

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Just picked wild blackberries today. Looking forward to having a pantry full of jam by the end of the day. Thank you for the recipe and this wonderful website.

By Kate on August 15, 2013

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Hang in there Miss Paula, we love you. I just turned 70 and understand completely about why those words were spoken. I was raised in a different time as you were. I don't know about you, but I was raised in a prejudiced home. We were taught those words. One of my earliest memories is asking my mother why the teacher said black people, latino people, Italian people and all the various religions were good people. She stumbled to answer. That is the first time I knew to question my parents and that they were not always right. The point of this is that I do not believe you have a prejudiced bone in your body, neither do I. Good people come in all colors and religions. I quit taping Food Network, quit watching Food Network, unsubscribed to ALL their emails and told them why. I will subscribe to your magazine and do you have a regular daily email? Hugs to you. You have provided me with many wonderful TV hours and wonderful recipes. Nancy Dement

By Nancy Dement on July 29, 2013

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Sorry about your recent loss on tv, etc. You r a blessing. Karen Chitwood

By Anonymous on July 13, 2013

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Just finished making this blackberry jam. It was simple and easy can't wait to have it on a hot biscuit for breakfast in the morning. Thank You Paula

By Carol Gray on June 25, 2013

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I have a comment and 2 questions I hope you or your staff can help me with.. First of all, I LOVE your site and I just love the watching your shows and the especially the expressions you make if something yummy! I adore the smell of tomatos just picked from the garden and you can't beat the fresh taste of them in a bowl of chili in the middle of winter. I can quite alot and I went to check my "stock" for this winter to see if I needed to can some more this year and I found that some of my tomatos (I puree them w/the seeds), have darkened in color just at the top??? The seals are intact and I put them up the same way I do all the time, what did I do wrong? And, are they still good? A neighbor told me yes, just shake them up...but...please help! Also, I want to can blackberry jam - how can you remove the seeds before you can? (I would think it would be quite a SLOW process to use a strainer..... Thank you for any help you can provide!

By Julie on September 21, 2012

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love every thing you do just bought new book love it

By selma carpenter on January 14, 2012

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I am looking for a recipe for pickled greenbeans. My grandma use to make them and they where so good. But the recipe is long gone.

By Linda Derr on July 07, 2011

I also cut the sugar in half and left out the pectin…DELICIOUS!! My 10 year old daughter and I picked fresh blackberries from our backyard and went straight to the kitchen. We had great quality time together and enjoyed the scruptious jam for days. We will definately make this every year for sure. Thanks Paula!

By Susan Dayson on July 19, 2010

I love blackberries, I made my Dad a blackberry dump cake for fathers day, it was so good.

By Sharon Caldwell on June 22, 2010

hi Paula…I love you and your sons…love it when they help you out in the kitchen…in this recipe…I would cut the sugar in half and leave out the pectin…it can be made in smaller quantities and kept in frig….I reduce the sugar because we do not need so much in our diets..I hope you come to San Diego sometime…I would love to meet you…d

By DORATTA F FROST on June 22, 2010

This is so delicious and easy to make! I used to have wild blackberries in my backyard growing up in TN…my mother would love to have a whole batch of this jam & it would be the perfect Mother’s Day Gift in a few months!

Here’s my recipe for homemade strawberry jam:
http://www.honeysucklechic.com/2010/06/01/homemade-strawberry-jam/

Ashley
http://www.honeysucklechic.com/

By Ashley on June 22, 2010

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Paula, I love watching you and your family. I miss seeing your show, I watched you everyday. My son lives in Charleston S.C. He took me to the Lady & Sons to eat. Oh my goodness! People are always telling me that I look just like the cooking lady Paula Deen. I always tell them that you are my hero. May God Bless You Mary Ann
Mary Ann Tharp in A Summer of Burgers on August 15, 2014 at 10:48 pm

Add a few spoonfuls of parmesan cheese to the flour and cornmeal breading and it kicks the tomatoes up another notch. Bev
in Crispy Fried Green Tomatoes on August 15, 2014 at 10:33 am

I just bought Paula's Peach Salad Dressing and wondered if anyone has a good recipe that they use it in?
Melissa in Taste Testing 101 on August 13, 2014 at 8:36 am

Congrats Bobby. Loved the family picture miss you Paula on TV will be watching online. Jack is getting big. Looks like his mom but Matt aka moose has your face. Your eyes cheeks hair even falls to his face like yours except to the left. Good luck on your next venture. You give us other 60+ yr women strength to move on. Keep up the good work.
Carol Bryant in Love at Last on August 11, 2014 at 6:12 pm