Blackberry Jam With Liquid Pectin Recipe 355

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.

BLACKBERRY JAM RECIPE FOR CANNING

Steps:

• 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!

BLACKBERRY JAM WITH LIQUID PECTIN RECIPE - (3.5/5)

Steps:

• To prepare fruit. Sort and wash fully ripe berries; remove any stems or caps. Crush berries. If they are very seedy, put part or all of them through a sieve or food mill. To make preserves. Combine prepared fruit and sugar in alternate layers and let stand for 8 to 10 hours or overnight in the refrigerator or other cool place. Heat the fruit mixture to boiling, stirring gently. Boil rapidly, stirring as needed to prevent sticking. Cook to 9 degrees above the boiling point of water, or until the sirup is somewhat thick (about 15 or 20 minutes). Remove from heat and stir in pectin; skim. Pour immediately into hot, sterile canning jars to 1/4-inch from top. Seal, and process 5 minutes in boiling water bath. This recipe yields about 4 half-pint jars.