BLACKBERRY JAM
Blackberries
Mason jars
Cookie sheet
Vinegar
Sugar
Butter
You’re gonna start by putting your mason jars up upside down on a cookie sheet without the rings and lids
then you’re gonna preheat your oven to 255°
While your oven is still cold, you’re gonna put your cookie sheet with your mason jars inside and let them warm up with the preheat
With the rings and the lids you’re gonna put him in a pot of water with a little bit of vinegar and then bring it to a boil then cut the heat.
You’re gonna get a bowl, clean your blackberries, dry them off, and then mash them up then dump them in a pot
now what I was taught, for as many cups of berries you have that’s as many cups of sugar you put in the pot
(So example say I scoop up 3 cups of berries into the pot. I’m gonna add 3 cups of sugar. 1 cup - 1 cup)
Once you get that down, you’re gonna mix it all of it in the pot and then bring it to a boil on medium-high heat
once you get a nice boil, you’re gonna put it down to medium-low but you don’t wanna stop the boil you want to have a really nice low boil
Around this time I add about 1 or 2 tbsp of butter
The trick of the butter is to kind of make the foam disappear
Once you’re at the little to no foam stage, you’re going to set your timer for 15 minutes and just keep stirring
After the 15 minutes you grab a butter knife or a spoon and you dip it in the jam you let it cool if you slide your finger down and take some of the jam off and the jam doesn’t run off the butter knife or spoon then it’s ready you almost want it to be kind of a thick texture..
Get your mason jars out of the oven flip them over and start filling up your jars with as much as you want in each
Get a paper towel with a little bit of vinegar and clean all around the rim of the jars
Put on your lids, then the rings but only finger tight
Finger tight means you’re only twisting the lids on with your fingers tips. You’re not trying to screw it on as tight as you can. It can cause them not to seal correctly
Once you screw them on, you’re going to flip them over lid side down be careful cause the jars will be extremely hot
Leave them up upside down for 5 to 10 minutes and then flipped them back and then you’ll start to hear him make like a ding noise .. and that’s it 🖤
Making your own blackberry jam at home is such a rewarding experience, especially when you get to control the sweetness and texture. I’ve found that using fresh, ripe blackberries really makes a difference in the flavor. When preparing the jars, sterilizing them by heating in the oven as described ensures your jam stays fresh longer and avoids spoilage. One tip I've learned over time is to mash the blackberries gently so you maintain some small chunks, which adds a nice texture to the jam. The equal ratio of sugar to berries is important because sugar not only sweetens but also helps preserve the jam by inhibiting bacterial growth. Adding butter to the pot is a clever trick to reduce the foam, making the jam clearer and easier to ladle into jars without mess. Watching for the jam's consistency by testing if it stays on a butter knife without running is very helpful to avoid overcooking or undercooking. I like to also stir constantly once the jam starts boiling to prevent sticking or burning at the bottom. After filling the jars, wiping the rims with vinegar ensures a good seal. It's important not to tighten the lids too much to allow air to escape during the cooling process but ensure they seal properly afterward. Waiting for the lids to 'ping' is always exciting—it's a sign your jam is safely sealed and ready for storage. Homemade blackberry jam is perfect for spreading on toast, dolloping on yogurt, or using in desserts. Plus, making your own preserves means no preservatives or additives, just delicious fruity goodness. Give this recipe a try, and you’ll see why homemade jam is such a favorite in many households!
