I’m kicking things off with the first recipe of the Blackberry Trilogy. Since we had so many blackberries we picked (and I’m picking more this week!), one recipe just didn’t seem enough to showcase the beautiful blackberry.
So why pick a jam recipe for the trilogy, you ask? You can use this jam on anything (toast, handpies, cookies, salad dressing, top a nice chevre, or make a blackberry balsamic glaze for chicken or pork…shall I go on?). Seriously, though, with the bounty of berries, this recipe can be adapted to any berry you want to jam.
Let's do this!
What you will need:
8 cups blackberries
2-3 cups sugar
3 Tablespoons lemon juice
1, 1 3/4oz box of fruit pectin (optional)
Chinois strainer and pestle (optional, used if you want seedless jam)
Candy or instant-read thermometer
Clean, sterilized canning jars
Let’s get jamming:
Using a chinois strainer and pestle, mash and strain seeds from blackberries. Measure out 4 cups of strained fruit and juice for the jam. If you don’t mind the seeds, you can omit the chinois strainer step.
Place the fruit, sugar, and lemon juice in a heavy stockpot over medium heat. If you are using whole fruit, you will need to slightly mash the blackberries so berries cook evenly. If you want to have your jam set up more, add the box of pectin to the pot. You can adjust the amount of sugar based on the sweetness or tartness of the blackberries.
Stir until sugar is dissolved. Continue cooking over medium heat until mixture comes to a boil. Stir every few minutes to prevent scorching.
Boil for approximately 20 minutes until jam is set (it will reach 220 degrees). Stir often to prevent scorching. Remove from heat.
Ladle into clean, sterilized jars. Wipe down rims and add canning lids and rings. Place in a hot water bath and boil jars for 10 minutes. Remove from water bath and place on rack to cool (jar lids will “pop” in the middle letting you know a proper seal has been reached for your canned jam.
Recipe Notes
Cooking time will vary depending on your elevation and your stove.
Jam will thicken slightly as it cools.
You can test with a candy thermometer and cook until jam reaches 220 degrees F.
I used pint sized jars (2 cups.) You can also use 1/2 pint size jars.
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