How to Make Blackberry Jam

Source: wikiHow

With its sweet, rich flavor and appealing purple color, blackberry jam is a favorite to make and eat. Use wild, fresh, or thawed blackberries to make a classic jam that you cook on the stove with sugar, spice, and pectin. Or skip the cooking process to make a fresh-tasting jam that sets up in the freezer with the help of a little instant pectin.

Новости СМИ2

4 cups (800 g) of granulated sugar
1 teaspoon (2 g) of freshly grated nutmeg
1 3-ounce (88.5 ml) packet of liquid pectin

Makes 6 8-ounce (226 g) jars

1 Sterilize the storage jars. Since this recipe makes 6 8-ounce (226 g) jars, you’ll need to boil or run 6 half-pint jars through the dishwasher. If you prefer, sterilize 3 pint jars instead. Sterilize the jars no more than 1 hour before filling them, so they stay warm.^[1]
- If you plan on canning the jam, you’ll also need to sterilize the bands and warm the lids.
2 Mash 9 cups (1.3 kg) of blackberries. Put the blackberries into a large bowl and use a potato masher or the back of a wooden spoon to crush them. Keep mashing until the berries release their juice. You should get about 6 cups (1.3 kg) of blackberry pulp.^[2]
- If you’re using wild or fresh blackberries, rinse them well before mashing them.
- You can leave the seeds in the mashed berries or push the pulp through a fine mesh strainer if you want seedless jam.
3 Heat the blackberry pulp and sugar over medium heat. Scoop the blackberry pulp into a large, non-reactive pot, such as a nonstick, stainless steel, or enameled cast iron pot, and pour in 4 cups (800 g) of granulated sugar. Turn the burner to medium and stir to combine the mixture.^[3]

Did You Know? Reactive materials, such as aluminum or plain cast iron, will react to the acid in the blackberries. This can give your jam an unpleasant metallic taste.
4 Stir in the cinnamon, nutmeg, and lemon. Add 2 teaspoons (4 g) of cinnamon and 1 teaspoon (2 g) of freshly grated nutmeg. Then zest 1 lemon and juice it. Stir the zest and juice into the pot with the spices and berry mixture.^[4]
- Use an organic lemon since these aren’t coated in wax and they aren’t sprayed with pesticides.
5 Bring the mixture to a boil and stir in the pectin. Turn the burner up to medium-high and heat the mixture until it begins to bubble. You’ll need to stir it so it doesn’t boil over the side of the pot. Then stir in a 3-ounce (88.5 ml) packet of liquid pectin until it’s incorporated.
- The pectin will thicken the jam so it sets.
6 Boil the jam for 5…