More Blackberry Jam

While Ginger Boy was enjoying his first day of Pre-K, Ginger Baby and myself went blackberry picking.  With the help of my friend, we picked 8 pounds in about an hour.

After running all the berries through my Kitchen Aid to remove the seeds, I had 10 cups of juice and pulp.

I found a recipe on AllRecipe.com.

I altered it a bit since I had slightly different ingredients, but not by much…

  • 1 (1.75 ounce) box of powdered pectin
  • 1/2 cup sugar
  • 4 cups blackberry juice
  • 1 green jalapeño pepper, cleaned and minced
  • 3 1/2 cups sugar
  • 7 half pint canning jars with lids and rings

Directions

  1. Mix the pectin  with 1/2 cup sugar in a bowl. Stir the blackberry juice, pectin mixture, and minced green jalapeño together in a saucepan; bring the mixture to a boil for 1 full minute. Add the 3 1/2 cups sugar and return to a rolling boil until the sugar has fully dissolved, about 1 minute. Remove from heat; stir while off heat to remove bubbles and foam for about 5 minutes.
  2. Ladle into sterile jars leaving 1/4 inch headspace. Seal jars in a hot water bath. Refrigerate jelly after seal is broken.

I ended up with 7 half pints.

I really loved the Blackberry Lime that I made last year, so I had to make more! I just used the Blackberry Jalapeño jam recipe and swapped out the pepper for the lime juice.

  • 1 (1.75 ounce) box of powdered pectin
  • 1/2 cup sugar
  • 4 cups blackberry juice
  • 1/2 cup of Lime juice (I use bottled)
  • 3 1/2 cups sugar
  • 7 half pint canning jars with lids and rings

Directions

  1. Mix the pectin  with 1/2 cup sugar in a bowl. Stir the blackberry juice, pectin mixture, and lime juice together in a saucepan; bring the mixture to a boil for 1 full minute. Add the 3 1/2 cups sugar and return to a rolling boil until the sugar has fully dissolved, about 1 minute. Remove from heat; stir while off heat to remove bubbles and foam for about 5 minutes.
  2. Ladle into sterile jars leaving 1/4 inch headspace. Seal jars in a hot water bath. Refrigerate jelly after seal is broken.

I ended up with 8 half pints from a full batch and 7 4oz jars from a half batch.  I did have 2 more ounces which I put into another 4oz jar and put in the fridge for immediate use.

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2 Responses to More Blackberry Jam

  1. Ned Steele says:

    Plump blackberries make a wine-like tasty juice. For a quart of blackberry juice, it will take approximately three and a half pounds of berries. The juice can be used in jams and jellies, in pies along with the whole fruit, added to tea or lemonade or carbonated water for refreshing drinks, be an ingredient in smoothies, added to homemade ice cream, used in cooking and marinating, or to make cordials and wine.

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