How to Make Blackberry Jam with Powdered Pectin

Blackberry Jam with Pectin Recipe

Note: This recipe follows the ingredient list and processing time recommended by the commercial pectin manufacturer.

Ingredients:

• 5 cups crushed blackberries
• 1 package powdered pectin
• 7 cups sugar
• 1/2 teaspoon butter

Equipment:

• Large pot                           
• Large stirring spoon
• Ladle
• Spatula                              
• Measuring spoons         
• Measuring cups
• Potato masher or meat crumbler
• Cutting board
• Knives
• Kitchen shears
• Dish towels                      
• Potholders                                                        
• Variety of mixing bowls
• Ruler
• Jars                                       
• Lids and rings                                                  
• Jar lifter
• Lid wand                            
• Bubble releaser/headspace tool                                           
• Funnel
• Water bath canner
• Canner rack or trivet

Please read Using Boiling Water Canners before beginning.

New to canning?

If so, we recommend starting with the Principles of Home Canning to ensure safe and successful results.

Step 1: Prepare the jars: Sterilize canning jars and prepare two-piece canning lids according to manufacturer's directions. (Jars that will be filled with food and processed for less than 10 minutes in a boiling water bath canner need to be sterilized.)

Step 2: Prepare the fruit: Sort and wash fully ripe berries; remove any stems or caps. Crush berries. If they are very seedy, put part or all of them through a sieve or food mill.

Step 3: Get sugar ready: Measure exact amount of sugar into a separate bowl.

Step 3: Make the jam: Measure crushed berries into a kettle. Add pectin and stir well. Place on high heat and, stirring constantly, bring quickly to a full boil with bubbles over the entire surface. Add sugar, continue stirring, and heat again to a full bubbling boil. Boil hard for 1 minute, stirring constantly. Remove from heat; skim.

Note: Don't forget to skim off the foam. Foam left in jars is less aesthetically pleasing. For items to be entered in fair competitions, items will be scored lower if the foam is not removed.

Fill hot jam immediately into hot, sterile jars, leaving ¼ inch headspace. Wipe rims of jars with a dampened, clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner.

Table 1. Recommended process time for Blackberry Jam in a boiling water canner.

This information was adapted from "How to Make Jellies, Jams and Preserves at Home." The recipe came from University of Georgia's National Center for Home Food Preservation.