Low Sugar Blackberry Jam Recipe Easy Canning How To Food

LOW SUGAR BLACKBERRY JAM

Steps:

• Juice blackberries, either with this attachment for your kitchen aid, using a food mill or other juicer, or by hand. The easiest way to juice them by hand is to let them cook down for about 15 minutes in a bit of water. Then run the juice through a sieve lined with cheesecloth. Juice can be frozen for later use.
• Prepare jars. Wash in hot soapy water and rinse thoroughly. It is no longer recommended to sterilize jars. Just start your canning pot heating. It can take up to 45 minutes to heat the water. Let the jars sit in hot water until ready to fill.
• Place washed lids in a small saucepan and cover with boiling water. Let sit until ready to use. I also add my ladle and funnel to this pot to sterilize them.
• Add juice and water to a large, heavy bottom pot. Heat over high heat.
• Meanwhile, mix low sugar pectin with 1/4 cup of sugar to keep the pectin from clumping, Add the mixture to the pot. Stir constantly, after pectin is added.
• Bring blackberries to a boil and add pectin/ sugar mixture. Bring to a full boil (one that can't be stirred down).
• Add the rest of sugar all at once. Again, bring to a full boil and boil for 1 full minute
• Fill jars, leaving 1/2" headspace. Wipe rim of jars with clean, damp paper towel and place lid on. Add band and tighten to fingertip tight.
• Place filled jars into canning pot and bring to boil. Low boil for 10 minutes.
• Turn off heat and allow to sit in water for 5 minutes. Remove them to counter and let them cool.
• After 24 hours, check lids by pushing down in center. If lids flex up and down, the jar is not sealed and should be refrigerated.
• Jars that have sealed should be stored in a cool place for up to a year. (If it lasts that long!)
• This recipe makes 2 half pint jars jam.

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.

LOW SUGAR BLACKBERRY JAM RECIPE EASY CANNING HOW-TO

Steps:

• Begin by filling your large canning pot with water. You will want enough water that it will still cover the jars with 1 inch of water above them once they are placed in there. It's a good idea to start this step early since it takes the longest to come to a gentle boil. This step takes the longest, so begin it right away.
• Once your water is close to a boil, place your glass jars in the water for 10 minutes. After that remove with tongs and place jars on a clean towel. You can also wash the canning jars with hot soapy water, but I prefer to clean them with boiling water to ensure there is no residue left on the glass, and then they are warm and ready to be used.
• Place your lids in a small bowl and cover with hot water for 1 minute, then remove and let the lids air dry at room temperature.
• In a large pot add the blackberries and mash with a potato masher over medium-high heat. In a small bowl mix together the pectin and ¼ cup sugar. Add the pectin-sugar mixture to the blackberries. Bring to a full rolling boil and stir in the remaining amount of sugar. Allow the mixture to thicken for 1 more minute while boiling, and then remove from heat. You can test if the jam will set well by doing the spoon test - dip a spoon into the hot jam and if it does not slide off the spoon right away and shows jam wrinkles when it dries, your jam is at the perfect gel stage.
• Ladle the jam into your prepared jars (use the jar funnel to make it less messy). Wipe the rims down (a clean jar rim is a necessity!), and place your lid on, then screw the ring on next. Don't overtighten the ring.
• Place the jars of jam into the boiling water canner and process for 10 minutes. After 10 minutes remove the jars and allow them to cool on a clean towel. Not too long after you take them out you'll begin to hear popping - that's the jars sealing! After they are completely cool, check to make sure they are all sealed. If you press down on the center of the lid it should not spring back. If it does, refrigerate the jar or use the troubleshooting tips down below.

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 PLUM JAM

Steps:

• Prepare the boiling water canner before starting to cook your jam. (Fill the canner/stockpot at least half full of enough clean, warm water so the level will be at least 1" over the top of the filled jars once they're added).
• Wash, pit and chop plums w/ skins.
• Wash and crush blackberries w/ potato masher.
• Place plums and crushed blackberries in large pot.
• Add pectin a little at a time to plums and berries, stirring constantly.
• Heat on high 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.
• Use potato masher to carefully further crush plums and berries in pot.
• Boil for 5 minutes.
• Skim off foam, if present.
• Place in sterilized, hot jars, leaving 1/4" headspace.
• Wipe edges of jars with clean cloth, place lids and screw on bands fingertip-tight.
• Process in a boiling water bath for ten minutes at sea level (over 1000 feet, add one minute of processing for each 1000 feet in altitude).
• Remove from water and place jars on a cloth-protected counter or cooling rack to cool undisturbed for 24 hours.
• Remove rings from sealed jars and store; put any unsealed jars in the refrigerator and use first.