Best Homemade Blackberry Jam

There's something irresistibly charming about homemade jams that takes us back to simpler times. They evoke memories of warm summer days, fresh fruit picking, and the comforting aroma of sweet fruit bubbling away on the stove. Making jam at home isn't just about preserving fruit; it’s a way to capture the essence of seasonal flavors, transforming them into luscious spreads that can brighten up your morning toast or elevate desserts. With a jar of homemade jam in your pantry, you can savor the flavors of summer all year round.

Indulge in the sweet nostalgia of summer with homemade Sweet & Tangy Blackberry Bliss Jam! This delightful recipe captures the essence of ripe blackberries, balancing sweetness and tang for the perfect spread. Ideal for toast, desserts, or as a savory glaze, this jam is not only delicious but also packed with nutrition. Discover the joy of jam-making and savor summer flavors year-round! #BlackberryJam #HomemadeJam #Preserving #JamMaking #HealthyRecipes #Foodie #SweetTreats

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Ingredients

4 cups ripe blackberries, washed and stemmed

1 cup granulated sugar

1 tablespoon lemon juice

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon (optional)

1/2 package (1.75 oz) fruit pectin (like Sure-Jell)

Instructions

Prepare the Fruit: In a large mixing bowl, mash the blackberries with a potato masher or fork until you achieve a chunky puree. Set aside.

Cook the Jam Base: In a large pot over medium heat, combine the mashed blackberries, sugar, lemon juice, vanilla extract, and cinnamon if using. Stir to mix well.

Add Pectin: Gradually stir in the fruit pectin, and bring the mixture to a full rolling boil, stirring continuously. A rolling boil means the mixture is bubbling vigorously and will not stop bubbling even when stirred.

Boil and Thicken: Boil for about 10–15 minutes, or until the jam thickens. You can test the consistency by placing a spoonful of jam on a cold plate and checking if it holds its shape after cooling for a minute.

Jar the Jam: Once thickened, remove the pot from heat. Pour the hot jam into sterilized jars, leaving about 1/4 inch headspace at the top. Wipe the rims of the jars with a clean cloth to remove any jam residue.

Seal and Process: Place lids on the jars and screw on the metal bands until they are fingertip-tight. For long-term storage, process the jars in a boiling water bath for 5–10 minutes to seal them properly.

Cool and Store: Remove the jars from the water bath and let them cool completely on a clean kitchen towel or cooling rack. Once cooled, check the seals (the lid should not pop back when pressed). Store in a cool, dark place or refrigerate for up to 3 weeks once opened.

Prep Time, Total Time, Servings: 15 mins | 30 mins | Makes about 4 half-pint jars