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There’s something incredibly satisfying about making your own jams and preserves at home. The process not only fills your kitchen with delightful aromas but also allows you to capture the essence of seasonal fruits. Among the myriad of berry options, blackberries stand out for their rich flavor and vibrant color, making them an ideal choice for crafting a homemade jam that bursts with summer sweetness. Our Blissful Blackberry Jam recipe is a simple yet rewarding way to savor the taste of fresh blackberries year-round.

Best Homemade Blackberry Jam

Dive into the delicious world of homemade bliss with this easy blackberry jam recipe! Made with fresh blackberries, sugar, lemon juice, and fruit pectin, it's the perfect spread for your morning toast or as a sweet gift. In just 40 minutes, you can enjoy the rich flavor and vibrant color of this delightful jam. Plus, learn tips for ensuring your jars seal perfectly. Preserve the taste of summer all year long!
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Ingredients
  

4 cups fresh blackberries

2 cups granulated sugar

1/4 cup fresh lemon juice

1 package (1.75 ounces) fruit pectin (such as Sure-Jell)

1/2 teaspoon unsalted butter (optional, to reduce foam)

Instructions
 

Prepare the Blackberries: Wash the blackberries under running water, gently removing any dirt or debris. Remove any stems or leaves. Using a potato masher or fork, mash the blackberries in a large bowl until you achieve a chunky consistency. You should have about 4 cups of mashed blackberries.

    Mix Ingredients: In a large pot, combine the mashed blackberries, granulated sugar, fresh lemon juice, and fruit pectin. Stir the mixture well until the sugar and pectin are evenly distributed.

      Cook the Jam: Place the pot over medium-high heat and bring the mixture to a rolling boil, stirring constantly. Once boiling, continue to cook for around 10 minutes, maintaining a strong boil while stirring frequently. If using, add the butter to reduce foam.

        Check Consistency: To check if your jam is ready, drop a small spoonful of the mixture onto a cold plate and let it sit for a minute. Run your finger through the jam; if it holds its shape and doesn't run together, it's ready for canning. If not, continue to boil for an additional 1-2 minutes and test again.

          Jar the Jam: Remove the jam from heat and skim off any foam with a spoon. Carefully pour the hot jam into sterilized mason jars, leaving about 1/4 inch of headspace at the top. Wipe the rims of the jars with a clean cloth to ensure a good seal.

            Seal and Store: Place lids on top of the jars and screw on the bands until they're fingertip-tight. If you’re canning for preservation, process the jars in a boiling water bath for 10 minutes (adjust time for altitude if necessary). Remove from the water bath and allow to cool completely on a clean kitchen towel or cooling rack.

              Enjoy Your Jam: Once cooled, check that the lids are sealed by pressing down in the center of each lid. If it pops back, it’s not sealed; refrigerate it and use it within a few weeks. Properly sealed jars can be stored in a cool, dark place for up to a year.

                Prep Time: 20 minutes | Total Time: 40 minutes | Servings: Approximately 6 half-pints