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Blackberry Jam

The blackberries are still plentiful here in the Fraser Valley. Several weeks ago I posted a recipe for blackberry syrup. Go check it out! It's really delicious!
I thought some of you may want to know how to make blackberry jam....that is almost like jelly.
Once the jars were filled I quickly made up a recipe of our favourite biscuits, and topped them with butter and jam.
  • 5 cups prepared blackberries (you will need approximately 7-8 cups of whole berries)
  • 1 box Certo pectin drystals
  • 7 cups white sugar
  • 1 tablespoon lemon juice
  1. Wash berries and drain in colindar.
  2. Place berries in a sieve and smash until only the pulp and seeds remain in the sieve and juice is caught in a bowl beneath. Discard the pulp.
  3. In a large pot stir together the 5 cups of juice from the berries and Certo.
  4. Bring to a boil over high heat.
  5. Immediately add all the sugar. Stay with jam at all times and stir constantly.
  6. Continue to stir and bring mixture back up to a full boil. Be careful as hot jam will boil up and over very quickly if you are not careful. Boil for 1 full minute.
  7. Remove from heat and let sit for 3 minutes. Skim off any foam that gathers at the top, and stir well. 
  8. Add lemon juice and stir well.
  9. Fill hot sterilized jars and seal tightly with new sealer lids.
Note: To sterilize jars- pour boiling water into clean jars and over new lids. Allow to stand for 5 minutes. Pour out water and have jars hot and ready for when jam is cooked. Place lids in a bowl and pour boiling water over them. Dry off lids and have them hot to insure that the jars will seal. 
Smashing the berries.

Separating the juice from the seeds and pulp.

Bring it to a hard boil stirring constantly.

Skim off any foam that collects.

Enjoy the fruits of your labour!


  1. It's blackberry season here too and there's a glut of berries still. I'm puzzled by the above recipe, is it a jelly or a jam? I guess if you can get all the seeds out, you'd make it a jelly, which I'd prefer. Thanks for sharing.

  2. For an easier process, try

    This handy set up allows you to make juice from a variety of fruits, as well as New England boiled dinners, along with tomato paste and V8 juice. It really simplifies canning in so many ways. Everything stays much cleaner too. You can make the juice in the summer when fruit is abundant and then make jelly when the weather is not so hot.

    Thanks for sharing all of your great recipes!

  3. I think homemade jam always has much more taste than store bought. Thank you for the recipe


  4. I've been looking for a "masher" thing like the one you picture in your recipe. My mom has one that has been around for years, but I am wondering if there are new ones available. Do you have any hints?

    1. It is called a Chinois and is usually available in larger grocery stores such as Fred Meyer(in Washington state. I purchased one last year about this time.

    2. Lehman's has the Chinios available in their catalog.

  5. We have so many wild blackberries growing around here, I love the idea of making such a delicious jelly from something I got for free! I usually pour some boiling water on the blackberries, then mash them and let them sit for 10 minutes, then strain them. There is plenty of flavour in the berries to dilute it a bit. It makes the straining a bit easier and the jelly tastes great!

  6. A way to my heart! Beautiful jam, Kathy :)

    Blessings to All,
    Anna (Toronto)

  7. Fantastic photo tutorial, thank you. Blackberries are outrageously expensive here (and not always available). I think the last time I saw them, they were about $3 a pint!! But we have tons of raspberries, so I'm thinking that would work as well. Beautiful photos, thank you for sharing.

  8. I can't find blackberries either, but I made raspberry jelly and its yummy.

  9. Looks delicious Kathy! The Tea Biscuits look yummy too.

  10. Looks wonderful so I am printing it out!

  11. In Ireland for sure that would be a jelly and if you left in the seeds and berries it"s jam. Simple! In Ireland we make tons of blackberry jam seeds and all and I never use pectin or jam sugar only normal sugar. The lemon juice gives it set-ability.

  12. Hi

    I've been to your blog once or twice before but never felt compelled to comment before. You've used a device with a wooden cylindrical item, what is that thing called?
    Please reply to smartfan86 at gmail dot com

    Mary in thailand

  13. I couldn't bear throwing away all that good pulp. I found a recipe for juice pulp muffins and they are as good as you imagine they could be. So deep a purple they are almost black. The above recipe was enough for 18 muffins.


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