I love fresh blackberries. Every time I see them in the store I can’t resist grabbing up the biggest container they have available. This habit I have formed has left me with plenty of blackberries in my freezer. That’s not a problem they make great freezer jam. That gives me another reason to have blackberries on toast, biscuits, peanut butter and jelly blackberry of course and let’s not forget about frozen vanilla custard or Ice cream.
Jam is so easy to make and you only need freezer safe containers to store it. It keeps for months in the freezer and is great to give as a little homemade treat for someone special.
- 8 cups (about 12 ounces) blackberries
- 4 tablespoons lemon juice
- 1/3 cups sugar
- 8 tablespoons ball instant fruit pectin powder (available in the canning section of your grocery)
Place the berries in a large stainless steel or enamel saucepan. Bring to a full boil over medium/high heat, mashing the berries with a potato masher as they cook. Add the lemon juice and boil hard for 1 minute, stirring constantly.
Add the sugar and return the mixture to a boil. Cook, stirring constantly until it begins to look syrupy and thickens slightly about 5 minutes or more to thicken. Remove from the heat let cool slightly then add 8 tablespoons of Ball instant pectin powder (this can be found at most grocery stores in the canning section and some Lowes stores as well). Stir in the pectin until well blended you shouldn’t see any powder on chalky pectin grains after mixing. Let the jam cool then place in freezer safe contains (you can also find these in the canning section of your store or us plastic storage containers).
The jam will keep for up to 2 weeks in the refrigerator or 6 months in the freezer. Just remember to remove the jam the night before to serve with breakfast.
This will be the best jam you’ve ever tried so don’t miss out on the goodness!
Enjoy the berry goodness,
The key here is not to overcook the jam. It cooks very quickly and chances are that if you think it is thick enough, it probably is. Always remove it from the heat to test for doneness, since the time you take to test it could cause overcooking. Better to err on the side of undercooking, as once it is overcooked–dark, thick, and smells like caramelized sugar–it cannot be saved.