Seedless Blackberry Jam
Homemade blackberry jam without the seeds.
Servings: 6 Cups
- 12 cups blackberries
- 4 cups sugar
Mash and strain seeds from blackberries. Measure out 8 cups of strained fruit for jam.
Put 8 cups of fruit and sugar in a heavy stockpot over medium heat.
Stir until sugar is dissolved. Continue cooking over medium heat until mixture comes to a boil. Stir every few minutes to prevent scorching.
Boil until jam is set (220 degrees). Jam needs to reach temperature in order to thicken. Stir often to prevent scorching. Remove from heat. Ladle into clean, sterilized jars.
Wipe down rims and add canning lids and rings. Place in a hot water bath and boil jars for 10 minutes (adjust time according to elevation)
- Cooking time will vary depending on your elevation and your stove.
- Test with a candy thermometer and cook until jam reaches 220 degrees F.
- I used pint sized jars (2 cups.) You can also use 1/2 pint size jars.
- Be certain to adjust water bath times according to your elevation.
How do I know when my jam is done?
When cooking without pectin you need to rely on a spoon test, a plate test or check the temperature. Learn to Preserve offers some great tips on checking your jam. If your jam didn't set up, it wasn't cooked long enough.
Serving: 1Tablespoon | Calories: 39kcal | Carbohydrates: 10g | Potassium: 29mg | Sugar: 9g | Vitamin A: 40IU | Vitamin C: 3.8mg | Calcium: 5mg | Iron: 0.1mg