Simple Blackberry Jam Without Pectin Adventures Of Mel Use a food mill, or press mixture through a fine mesh strainer, reserving the juice you’re left with. measure 4 cups of berry juice and add to an extra large stock pot. add 2 3 spoonfuls of seeds for blackberry “jam” (jelly uses the juice only). for seedless blackberry jam, don’t add any seeds back in. stir in sugar and cook on medium. Sprinkle the pectin mixture over the jam and stir to combine. cook for exactly 1 more minute, then remove from the heat. divide the jam between 2 sterilized 8 ounce glass jars, leaving ¼ inch of headspace at the top of each jar. wipe the rims clean with a damp cloth, then secure the lids and bands.
Homemade Blackberry Jam Recipe Marionberry Jam Three Olives Branch Mash blackberries in a saucepan with a potato masher; stir in sugar until juices are released. remove 1 tablespoon blackberry juice from the saucepan; mix with cornstarch in a small bowl. stir cornstarch mixture back into the saucepan. bring blackberries to a boil; cook, stirring often, until jam has thickened, about 15 minutes. Directions. step 1 combine blackberries, sugar, and lemon juice in a large bowl. use a large spoon or potato masher to crush the berries, then transfer mixture to a medium sauce pan. step 2 heat. Mix well with a wooden spoon. turn the heat on low, stir until the sugar dissolves and then increase the heat to a rolling boil. boil for 10 minutes stirring frequently. turn off the heat and spoon a little of the jam onto a chilled saucer. let it stand for 30 seconds to cool, then run your finger through it. Place the blackberry puree in a large pot and add the sugar and lemon juice. bring the mixture to a boil, stirring regularly, until the jam reaches 220 degrees f. i use an instant read thermometer. ladle the jam into sterilized jars leaving 1 4 inch headspace and wipe the rims clean before sealing.
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