Blackberry jam recipe.?

Question

Does anyone have a recipe for blackberry jam? Do I need to use pectin or can I get by without?

Answer 1

Blackberry Jam

4 cups crushed blackberries (about 1-1/2 quarts whole berries)

2 tablespoons lemon juice

1 box (1-3/4 or 2 ounces) powdered pectin

6 cups sugar

Wash 6 half-pint jars. Keep hot until needed. Prepare lids as manufacturer directs.

In large, non-aluminum pot, combine the crushed berries, lemon juice and pectin. Bring to a full rolling boil over high heat, stirring constantly. Quickly add sugar, still stirring. Return to a full rolling boil that cannot be stirred down; then boil, stirring, for 1 minute. (If using a 2-ounce box of pectin, boil for 2 minutes.) Remove from heat and skim off any foam.

If preparing jam for the pantry, ladle into one hot jar at a time, leaving 1/4-inch headspace. Wipe jar rims with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling water bath for 10 minutes (15 minutes at 1,000 to 6,000 feet; 20 minutes above 6,000 feet).

If preparing for freezer or refrigerator, ladle the jam into clean jars (or freezer containers, leaving 1/2-inch headspace); apply lids. Let stand for 12 to 24 hours at room temperature; freeze or refrigerate.

Makes about 6 half-pints.

Storage Time: Processed, up to 1 year; unprocessed, up to 1 month in the refrigerator or up to 1 year in the freezer.

Sweet-Hot Mulberry Jam

Spicy jams are all the rage today, with one of them winning the Grand Prize at the 2003 Scovie Awards. The recipe below is great on biscuits, toast and pancakes, and you can even use it as a glaze on grilled meats or as a topping for vanilla ice cream.

3 cups mulberries

2 cups water

1 package powdered fruit pectin

1 tablespoon red chile powder

1 cup sugar (or more to taste)

Crush the berries thoroughly in a bowl and then transfer to a saucepan.. Add the water and fruit pectin. Stir until the pectin is dissolved. Add the chile powder and stir. Heat to boiling. Boil 5 to 10 minutes. Add the sugar and stir until dissolved. Boil 3 to 5 minutes, stirring frequently, or until thick. Allow to cool, place in sterile jars, and refrigerate.

Answer 2

BLACKBERRY JAM

A good, basic jam recipe.

9 to 10 pints blackberries (should make 9 cups crushed)
6 cups sugar

Clean, de-stem and crush blackberries.

In a large stainless steal or enamel pot combine crushed berries and sugar, bring to a boil, stirring often until sugar is dissolved.
Cook to jell point, stirring often.

Remove from heat, skim off foam and ladle into clean hot jars. Leave 1/4 inch head space.

Process in a boiling water bath for 10 minutes at altitudes up to 1000 feet.

Makes 7 to 8 pints

Answer 3

hi

boil up the black berries, using half a pint of water wit every 2 pound of berries.

add the same ammount of jam making sugar as berries, continue to boil.

sive it out into extremely well cleaned jars, try and fill right to the top.

jars should be ovened for 10 mins, oln low to clean,

i currently have 4 kg of the stuff..

tesco do sugar, with pectin..

Answer 4

http://www.barrys-tea.com/recipes/jams/blackberry_jam.html

this looks quite simple