- Prepare a boiling water bath canner and four half pint jars. Place four lids in a small pot of water and heat over a very low flame to soften sealing compound.
- Tumble blackberries into a colander and wash well. Shake to remove some of the water and pour blackberries into a large, wide non-reactive pot (such as an enameled Dutch oven or a deep stainless steel skillet).
- Using a potato masher, smash the berries until they are juicy and reduced to pulp. Add sugar, sage leaves, lemon zest, and lemon juice and stir to combine. Let berries sit for 10 to 15 minutes, until sugar is mostly dissolved.
- Place pot on stove and bring to a boil over high heat. Reduce heat to medium-high and cook at a gentle boil, stirring regularly, 15 to 20 minutes, until fruit has thickened and hangs heavy on a spoon.
- When jam is finished cooking, remove it from heat and ladle into prepared jars. Wipe rims, apply lids and rings and process in a boiling water canner for ten minutes.
- When time is up, remove jars from canner and let cool on a folded kitchen towel. When jars are cool enough to handle, check seals by removing the rings, grabbing hold of the lid at the edges and lifting the jar an inch or so off the counter. If the lid holds fast, the seal is good. Sealed jars can be stored in the pantry and are good for at least a year. Unsealed jars should be refrigerated and used promptly.
- This recipe was created by Marisa McClellan from Food in Jars. Click here to read her blog.
Blackberry Jam Recipe is rated out of 5 by 2.
Rated 4 out of 5 by GG44 from Good Flavor Combinations Blackberries are very prolific here, meaning most of the time seeds are removed. For jam I started with 3 gallons of berries in a pot left overnight on low heat. Juice is decanted off carefully so as not to disturb to the berries (no pulp to cloud the juice), and whatever remains of the berries are discarded. Apart from removing the seeds, the pulp has a lingering bitterness which is why it is not mixed into the juice. The nine cups of juice has enough sugar added to what will become 4 to 4-1/2 cups of cooked thickened syrup. Added lemon juice and grated peel, enough honey to correct sweetness, and cooked with sage leaves until final flavor is achieved. Used agar-agar for gel, testing from 1/8th teaspoon to 1/4 teaspoon with a cold plate from freezer. Used a copper pan, so cane sugar was the primary sweetener. All of the preceding distills to "nobody online follows a recipe completely". Major attraction of the recipe is the combination of flavors which was excellent.
Date published: 2016-10-25
Rated 4 out of 5 by Jamin'Chicago from Complex flavors, Delicious BUT....add HONEY First, finding Driscoll's Blackberries in Chicago this week is no easy task, not to mention a decent lemon. Three grocers later I came home ready to jam. A delicious, simple to make jam with complex flavors that combine well. I used ten very LARGE fresh sage leaves and it was a bit overpowering. I added about a tablespoon more or less of pure HONEY. And OMG... the entire thing came alive in a whole new, most marvelous way. Add the honey. I had also reserved one of the berry packages to add into the mix whole (after the others were mashed to bits) for a spot of character. Last, the recipe doesn't specify this but I fished out the sage leaves before canning. They had shrunken, and were softish but not easy to chew. I would rather the eater find a big chunk of berry. My personal preference. End product? YUMMY. PS: Don't replace the Driscoll's blackberries. I taste tested other berries at each market while trying to achieve the required quantity, and none other compared.
Date published: 2016-10-25