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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