Ingredients
Equipment
Instructions
- Wash jars and lids in hot, soapy water. Keep jars hot in a dishwasher or a 225°F oven until ready to use.
- Place rinsed blackberries in a large, heavy-bottomed pot. Mash the berries with a potato masher to your desired consistency.
- Stir the lemon juice and pectin into the mashed berries. Bring to a full rolling boil over high heat, stirring constantly. Add all the sugar at once and stir to dissolve. Return to a full rolling boil and boil for exactly 1 minute.
- Remove the pot from the heat. Skim off any foam from the surface. Carefully ladle the hot jam into the prepared hot jars, leaving 1/4 inch of headspace.
- Wipe the jar rims clean. Center the lids on the jars and screw on the bands until fingertip tight. Allow to cool completely on the counter (you should hear them 'ping' as they seal). Store in the refrigerator once opened.
Notes
Cold Plate Test: To ensure your jam is set, place a small plate in the freezer before you start. When you think the jam is ready, put a small drop on the cold plate. If it wrinkles when you push it with your finger, it's done.
Storage: For refrigerator jam, let the jars cool completely and then store in the fridge for up to 3 weeks. For long-term shelf storage, process the sealed jars in a water bath canner for 10 minutes.
Storage: For refrigerator jam, let the jars cool completely and then store in the fridge for up to 3 weeks. For long-term shelf storage, process the sealed jars in a water bath canner for 10 minutes.
