Name: Easy Homemade Blackberry Jam Recipe!
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 5 cups Crushed Fresh Blackberries {you'll need approx. 8 - 9 cups Fresh Blackberries or approx. 6 - 7 six oz. containers}; 7 cups Granulated {White} Sugar; 1 packet Original Sure-Jell Premium Fruit Pectin {1.75 oz.}; 1/2 tsp. Butter

This easy Homemade Blackberry Jam Recipe is a sweet temptation that’s easier to make than you might think!

Make, enjoy, share, and repeat! Now you can enjoy blackberries year round with this Easy Homemade Blackberry Jam Recipe!

Let’s face it… when you know how to make blackberry jam, you’re officially a kitchen superstar! Seriously… there’s just something so perfect about waking up to homemade jam! This blackberry jam is the perfect blend of sweet and tangy, and one of the tastiest ways to start your day!

Whether you want to make it over and over to stock your Homestead pantry, want to make some small batch blackberry jam, or just want to give some as sweet Gifts in a Jar, these easy step-by-step instructions for how to make homemade blackberry jam will have you covered!

Canning just got real, and making homemade jam has never been easier!

Here’s everything you need to know to make some delicious blackberry jam this week…

Related: How to save even more money with Free Grocery Gift Cards!

Easy Homemade Blackberry Jam Recipe

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Easy Homemade Blackberry Jam Recipe!

This easy Homemade Blackberry Jam Recipe is a sweet temptation that is easier to make than you might think!

Prep Time15 mins

Cook Time10 mins

Total Time25 mins

Course: Breakfast

Cuisine: American

Servings: 84 ounces {Seven 12 oz. jars}

Author: The Frugal Girls

Ingredients

5 cups Crushed Fresh Blackberries {you'll need approx. 8 - 9 cups Fresh Blackberries or approx. 6 - 7 six oz. containers}
7 cups Granulated {White} Sugar
1 packet Original Sure-Jell Premium Fruit Pectin {1.75 oz.}
1/2 tsp. Butter

Instructions

Wash jars, lids, and bands in hot soapy water to make sure they're clean. Dry completely.
Set bands aside.
Simmer lids in hot water in saucepan over medium heat, until ready to place them on jars.
Sterilize jars in 20 quart stock pot or canning pot by simmering in boiling water over medium heat 10+ minutes. Keep them hot until you use them.
Crush blackberries in large mixing bowl or shallow pan using hand masher until nice, smooth consistency.
Transfer blackberry mixture to 8 quart stock pot, add pectin and butter, and stir constantly with wooden spoon over high heat, while bringing to a rolling boil.
Once boiling, add sugar, return to rolling boil, then boil for 1 minute while stirring constantly.
After 1 minute, remove foam from top of jam by skimming it off with a metal spoon.
Then... one by one, remove a jar from hot water, transfer to a cookie sheet {this will catch any spills}, place funnel on jar, and ladle in blackberry jam mixture leaving 1/4 inch empty space at top of the jar, and wipe off rim of lid and threads.
Continue until all jars have been filled.
Remove hot lids from saucepan using magnetic lid lifter, and place one lid on each jar.
Then screw one band on each jar just until snug {not overly tight}.
Return filled jars to rack in 20 quart stock pot, then lower down into hot water. Make sure there is enough water in pot that there is at least 1 inch of water above the jars. If necessary, add more HOT water.
Place lid on your pot, and bring to a gentle boil.
Boiling time will vary depending on where you live... for altitude 0 - 1,000 feet boil 10 minutes, for 1,001 - 3,000 boil 15 minutes, for 3,001 - 6,000 boil 20 minutes, for 6,001 - 8,000 boil 25 minutes, and for 8,001+ boil 30 minutes.
Once jars have finished boiling, lift up rack to elevated resting position, then carefully remove one by one using jar lifter, and transfer to a towel to cool.
The lids on the jars will begin to 'pop' into the sealed position, signifying the jam has been preserved.* {see notes} If any lids do not pop, transfer those to the refrigerator and use those up first.
Homemade Blackberry Jam Shelf Life: Jars can be stored in your pantry, or a cool, dry cupboard for up to 1 year. Label the top of each lid with the type of jam and the date it was made. When ready to use, transfer a jar to your refrigerator, and use within 3 weeks. ENJOY!

Notes

*After lids have popped and sealed and the jam is still warm {approx. 1 hour after removing them from the water bath}, if you notice any fruit float {a very common issue where the denser fruit will rise and the liquid will be more at the bottom of the jar}, carefully flip your jars over upside down for 1 hour, then gently flip them right side up for 1 hour, flip them upside down for another hour, then right side up until jars have cooled to room temperature. This will help reduce 'fruit float' and ensure the jam is more evenly distributed within the jar. This step can also be skipped, as it is unnecessary, and more of a cosmetic procedure. It's perfectly fine to eat with fruit float, after opening the jar for the first time, simply stir to combine and you're good to go.

Recipe adapted from Sure-Jell.

Supplies Needed to Make Jam:

Seven 12 oz. Mason Jars or Ten 8 oz. Mason Jars + Bands and New Lids

Hand Masher

8 quart Stock Pot

Wooden Spoon

20 quart Stock Pot

Canning Rack

Jar Lifter, Magnetic Lid Lifter, and Funnel

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