This easy Homemade Blackberry Jam Recipe for Canning 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 for Canning!
Let’s face it… when you know how to make this best blackberry jam recipe, 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…
Blackberry Jam Recipe for Canning
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- How To Cut Your Grocery Bill In Half {35+ Money Saving Tips}
How Do I Can Blackberry Jam?
It’s actually so easy! You’ll just need the following equipment to can your own homemade old fashioned blackberry jam:
- 8 quart Stock Pot for Cooking
- Wooden Spoon
- Water Bath Canner, or 20 quart Stock Pot with Lid + Canning Rack Insert
- 4 oz, 8 oz, or 12 oz Mason Jars + Lids and Bands
- Can Lifter
- Canning Funnel
- Hand Masher
- Magnetic Lid Lifter {optional}
How Do You Thicken Blackberry Jam?
The secret to thick and delicious blackberry jam is the Premium Fruit Pectin. The pectin is what stabilizes and thickens your jam when cooking to ensure it gels together properly.
What Your Frugal Friends Are Saying About this Canning Blackberry Jam Recipe:
Viki writes: “Good recipe!”
Dottie writes: “It was delicious”
Blackberry Jam Recipe for Canning
Ingredients
- 5 cups Crushed Fresh Blackberries {you'll need approx. 8 cups Fresh Blackberries or approx. 7 six oz. containers}
- 7 cups Granulated {White} Sugar
- 1 packet Original Sure-Jell Premium Fruit Pectin {1.75 oz.}
- 2 tbsp. Lemon Juice
- 1/2 tsp. Butter
Instructions
- Wash jars, lids, and bands in hot soapy water, dry completely, then set bands aside.
- Simmer lids in warm water in saucepan until ready to place them on jars.
- Keep jars warm by simmering in hot water until ready to use. Do not boil.
- Fill 20 quart stock pot or your water bath canner with hot water, and place on stove over medium-high heat. {you'll need enough water to later cover your jars with at least 1 inch of water}
- Crush blackberries in large mixing bowl or shallow glass baking dish using hand masher until nice, smooth consistency.
- Transfer crushed blackberries to 8 quart stock pot. Add pectin, lemon juice and butter to pot, 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 regular mouth canning funnel on jar, and ladle in blackberry jam mixture leaving 1/4 inch empty head space at top of the jar. After filling, wipe off rim of lid and threads of jar with damp cloth.
- Continue until all jars have been filled.
- Remove warm lids from saucepan {magnetic lid lifters work like a charm}, and place one lid on each jar.
- Then screw one band on each jar just until snug {not overly tight}.
- Place filled jars on rack in 20 quart stock pot {or water bath canner}, 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.
- Once water is boiling, set your timer for processing. 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, turn off heat, remove the lid from the pot and let jars sit for 5 minutes before removing. After 5 minutes, lift up rack to elevated resting position, then carefully remove jars, one by one using a jar lifter, and transfer to folded towels on the counter 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. Remove bands when storing, and be sure to never stack jars on top of each other. Always inspect lids to ensure the seals are good before using. When ready to use, transfer a jar to your refrigerator, and use within 1 month. ENJOY!
Notes
Recipe adapted from Sure-Jell.
Supplies Needed to Make Jam:
Nine 8 oz. Mason Jars {or Six 12 oz. 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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So have you tried making this easy Homemade Blackberry Jam Recipe?
Share with us in the comments below!
Amanda says
This jam is fantastic!! I doubled the recipe right away…and for that you will need a larger stockpot! Trust me!
Heidi says
I’m so glad to hear you loved the blackberry jam, Amanda! It’s definitely a favorite in my home, too! 🙂
Christie Kung says
I love how delicious and flavourful this easy jam is! I never know what to do with leftover blackberries so this is perfect.
Heidi says
Yes… it really would be the perfect way to use up your extra blackberries, Christie!