Blackberry Jam Canning Food

BLACKBERRY JAM

Steps:

• (If you are planning to can the jam, prepare waterbath and sterilize jars).
• Clean berries just before using. Add the blackberries and lemon juice to an extra-large saucepan. Mash with a potato masher and simmer for a few minutes, to break down the fruit.
• (Optional, but recommended:) Use a food mill, or press mixture through a fine mesh strainer, into a bowl, to remove seeds.
• Measure out 4 cups of berry juice and add to an extra-large heavy bottomed stock pot. Add 2-3 spoonfuls of the leftover seeds for blackberry "jam". (Jelly uses the juice only).
• Add sugar and stir to combine. Turn burner to medium low, stirring occasionally, cooking for several minutes until sugar has dissolved.
• Increase the heat to medium high, and cook, stirring constantly, until the mixture comes to a full boil (a rolling boil that can't be stirred down).
• Add the pouch of pectin, stirring continuously, and allow to return to a full boil. Set a timer for 1 minute, stirring continuously, and remove from the heat after 1 minute.
• Pour jam into prepared jars and seal with lids.
• For Freezer Blackberry Jam: Allow the jam to cool at room temperature for 24 hours, then store in the fridge for up to 1 month, or the freezer for up to 1 year.
• To Can: Process in a boiling water bath for 10 minutes (or longer if at high altitude*). Allow to rest on your counter for 24 hours, to ensure the jars settle and seal properly. Check seals, and store jam in a cool, dry place for up to one year.

HOW TO CAN BLACKBERRY JAM

Steps:

• Start by preparing your canning jars. Gather all your Ball canning jars and wash them in hot water. Fill your clean jars with hot water to keep them warm as you make the jam.
• Fill your water bath canner with hot water. Cover and bring to a simmer on the stove.
• Boil your lids and bands, allowing them to sit in hot water as you make the jam.
• Gather and gently wash your blackberries. To make one batch of blackberry jam, you will need 5 cups of crushed berries. That is approximately 3 pounds of berries or 8 cups of blackberries.
• Smash your blackberries with a potato masher or a sturdy metal spoon. It won't take long and it doesn't have to be a perfect puree. Some blackberry chunks are actually good!
• Carefully dump your smushed berries and juice into a large pan on the stove.
• Stir in 1 package (1.75 ounce) package of fruit pectin. Bring jam mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.
• Stir in seven cups of sugar. Return jam to a full roiling boil. Boil hard for 1 minute, stirring constantly. Remove jam from heat. Skim foam if necessary or desired.
• Pour the hot water out of your clean canning jars and put an empty jar on the counter. Place the canning funnel in the jar and fill it with hot blackberry jam.
• Fill your jam carefully leaving 1/4 inch headway. Hint: This is marked by the top line where your lid screws on. I tend to leave closer to one inch, right where the curves begin.
• Once the jar is filled, remove the funnel. Using a damp paper towel, wipe the inside and outside lip of your jar.
• Remove a lid and ring from the hot water. Place the lid on top of your jar and screw the canning ring.
• Carefully place your jar into your hot water bath canner on the wire rack. Repeat the process until all your jars and / or your canner is filled.
• Lower your jars into the warm water. After you lower the wire rack to the bottom, add boiling water to your canner until there is 1 to 2 inches of water above the lids of the jars.
• Cover the canner and return water to a boil. Boil for 10 minutes. Do not start counting your 10 minutes until the water is at a full and steady boil.
• Turn off the heat. Remove water bath lid and allow jars to cool in the canner. After 5 minutes, carefully remove the jars and place on a towel to cool.
• Leave your jars to cool for 12 to 24 hours. Do not disturb them. At the end of 24 hours, press down lightly in the center of each lid. If if does not give, your jar has sealed properly. At this point, tighten the bands on your jar and label your jam.
• Enjoy your delicious homemade blackberry jam!

SEEDLESS BLACKBERRY JAM

Steps:

• Prepare your jars, start your lids to simmering and bring your canning pot to a boil.
• In a large, non-reactive pot (stainless steel or enameled cast iron), combine the sugar and fruit pulp and bring to a simmer. Add cinnamon, nutmeg and lemon zest/juice and stir to combine.
• Let the mixture reach a boil, stirring frequently to prevent it from boiling over. When the mixture appears to be thickening a bit, add the pectin and bring it back to a roiling boil.
• Let it boil vigorously for at least five minutes to activate the pectin. Before removing from the heat, check the set using the plate or spoon test to ensure that the jam will firm up when cool.
• Fill your jars with the hot jam, wipe rims, apply lids and rings and process in a boiling water canner for ten minutes.
• Remove from canner and allow the jars to completely cool on a dishtowel-lined counter top.
• Once the jars are cool, check the seals, label them and eat jam on toast in January.

BLACKBERRY JAM

Steps:

• Mash blackberries in a saucepan with a potato masher. Stir in sugar until juices form; place about 1 tablespoon blackberry juice in a small bowl and stir in cornstarch. Pour cornstarch mixture into saucepan.
• Bring berries to a boil, stirring often, until jam is thickened, about 15 minutes. Stir in cinnamon and allspice. Remove from heat and allow to cool. Transfer jam to a bowl, cover, and refrigerate until chilled. Stir in lemon juice.

BLACKBERRY JAM

Steps:

• Place the berries in a large stainless steel or enamel saucepan. Bring to a full boil over high heat, mashing the berries with a potato masher as they cook. Add the lemon juice and boil hard for 1 minute, stirring and mashing constantly.
• Add the sugar and return the mixture to a boil. Cook, stirring constantly, until it begins to look syrupy and thickens slightly, about 5 minutes. Remove from the heat and test for doneness: a candy thermometer should register 220 degrees F and the mixture should coat the back of a spoon. Run a finger--or a clean object about the width of a finger--through the coat of jam. If the jam does not run and fill the gap, it is done. Otherwise, return the pan to the heat for another 1 to 2 minutes and test again. Be careful not to let the mixture get too thick--it will thicken as it cools.
• When the jam is done, transfer it to a heatproof jar and cool to room temperature, about 2 hours. Cover with a tight-fitting lid and refrigerate. The jam will keep for up to 2 weeks.

BLACKBERRY JAM RECIPE

Steps:

• Prepare calcium water from Pomona pectin. Put 1/2 tsp calcium powder (the small package) and 1/2 cup water in a small jar with a lid. Shake well before using.
• Fill a canning pot with water, set the lid in place, and heat on high heat until just boiling while you're cooking the jam.
• Wash the berries and mash using a potato masher. Leave some larger chunks if you like your jam chunky or really pulverize the fruit for a less chunky blackberry jam.
• Measure mashed berries into a large pot along with 4 teaspoons of the prepared calcium water.
• In a separate bowl, combine the sugar with 4 teaspoons pectin powder (the large envelope) until thoroughly combined.
• Bring berries to a full boil. Add sugar mixture, stirring vigorously for a couple of minutes to dissolve the pectin. Once returned to a full boil, remove from heat.
• Ladle hot berry jam into half-pint jars to within a quarter inch of the rim. A canning funnel makes this easy.
• Wipe jar rims to remove any jam that may have spilled. A clean rim is essential to a good seal.
• Set jar lids in place. Screw bands on finger tight.
• Use a jar lifter to gently submerge jars into hot water in canning pot. Water should cover the top of the jars by an inch. The water will cool somewhat in reaction to the addition of the jars. Return the water to a low boil and then set the timer.
• Process in a boiling water bath for 10 minutes. Add a minute to the boiling time for every 1,000' above sea level.
• Check seals. Lids should be solid and pulled down tight. (if they flex and pop, the jar didn't seal; put unsealed jars in the refrigerator and use those first).
• Remove rings and wash outsides of jars. Store in a cool, dry place.

HOMEMADE BLACKBERRY JAM

Steps:

• Carefully measure out the berries, put them into a very large pot (8qt).
• Carefully measure sugar in a lg bowl.
• Add the pectin to the berries a little at a time, stirring constantly.
• Heat on hi, stirring constantly until mixture comes to a FULL boil.
• Add sugar ALL at once, stirring.
• Bring mixture back to a full hard boil, stirring constantly.
• Boil for 1 minute.
• Remove from heat and ladle into clean, hot 8oz jars, leaving 1/4 inch space at the top.
• Wipe the rim of the jar and put canning lids and rings on fingertip tight.
• Place in canner with very hot water, make sure water is 1 inch above jars.
• Process in boiling water bath for 10 minutes.
• Remove and set them upright on a towel to set for 12 hours.