Jamming with Blackberries

On Friday we all headed over to my Mom and Dad's house to do some berry picking. They have the most amazing bushes. Branches bending over with the weight of ripe juicy sweet berries.

I have a lot of memories of our farm growing up when I pick blackberries. We had bushes there too. Amazing bushes. Picking now sends me reeling back to the past. Yes there are some good garden memories up there bumping around in my head. These definitely overshadow the rotten tomato fights and weeding the enormous garden on the hottest day of the summer when my parents made us all go pick a row and start weeding.Where was I going with this? Oh yes the blackberries!

 

I have always wanted to make my own jam and on Saturday I did just that! It was so satisfying to make and can my own jam. I can not describe the feeling of complete cooking accomplishment. Growing up my Mom canned EVERYTHING I never thought I would do any myself, but I did and it was fun!

Here is what you need

• 5 cups Fresh Blackberries
• 7 cups Sugar
• 1 box(es) Fruit Pectin
• ½ teaspoons Butter
• 12 canning jars with two piece lids

Wash jars and screw bands in hot soapy water; rinse with warm water, or in the dishwasher. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use.

Crush blackberries thoroughly, one layer at a time.

STIR pectin into fruit mixture in saucepan. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.

 

LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids making sure your lids are dry. Screw bands tightly. Place jars on a cool dry surface. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
You will hear the tops popping when they start to cool. This means they are sealing. It was so exciting standing there listening to all the jars popping away. It was very satisfying, my life is so glamorous!

 

 

 Yup that is right you do not have to use a canning pot! It is so easy and doable. Try it you just might get addicted to canning jelly. I did!

*Printable recipe can be found on Tasty Kitchen

Comments

[Spruce Hill]

Testing testing 123!

[marybethvolpini]

Hi Sarah... Looks good!!

[Jennifer C.]

There is nothing better than homemade jelly. It is so gooood on a warm biscuit. MmMmmmm

[hayseed]

That jam looks fantastic, and you made it sound easy (and glamorous). I may get my courage up and do some canning. Er, someday!

[Amy]

Looks very delish and pretty easy to do:) this is my first time stopping by for a visit, will be back for more...

[Patricia Downey]

You have just brought me back to my childhood home in Ireland where we picked blackberries for my mother's jam. We would go out with tin pails that we called "gallons". Sometimes, by the time we got home, they were almost empty and we had "blackberry lips" for hours!

Thank you for the memories!

[chocolate and whine]

You make this look so easy! (Maybe it really is and I've been under the impression that making homemade jam is this all-day labor-intensive project that I'd never be able to accomplish?) Now I want to try. It looks so good! And I want to hear the lids pop!

[Jen]

Yummy! I love preserving food....but those fresh blackberries look divine:)