Blackberry Jam


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Blackberry Jam

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:

54321

love every thing you do just bought new book love it

By selma carpenter on January 14, 2012

54321

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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