Making and Canning Blackberry Jam without Pectin
- Details
- Published on March 02 2011
- Written by David Blackburn (All Rights Reserved)
Blackberry Jam is easy to make using the recipe below without adding pectin. We make most jams using the same procedure, regardless of the fruit. If you don't like sees in your jam, you may wish to put the fruit through a food mill or sieve first.
Using the ingredients below, follow our technique for Making Jam without Pectin, with a 15 minute cook time, and then Canning Jam or watch the free ten minute video listed below.
| Ingredients |
Per 1/2 Pint (8 oz.) Jar |
6 Jars |
8 Jars | 10 Jars | 12 Jars |
| Blackberries | 1/2 lb. | 3 lbs. | 4 lbs. | 5 lbs. | 6 lbs. |
| Sugar | 1 cup | 6 cups | 8 cups | 10 cups | 12 cups |
| Water | 2 Tbsps. | 3/4 cup | 1 cup | 1-1/4 cups | 1-1/2 cups |
Yield may vary slightly.
This recipe is adapted from the U.S. Department of Agriculture's Complete Guide to Home Canning and Preserving
If using pectin, follow manufacturer's instructions.
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Video 1: Making and Home Canning Jam and Infused Fruit If you are new to home canning, we recommend you begin with this video. You will learn how to can jam, infuse fruit and then process them in a hot waterbath canner. |
