blackberry jam
This is an updated version of my great-grandmother's blackberry jam. This is such a good jam with many uses. Our family always has this for Christmas cookies and as a ice cream (home made) topping. We use it on toast, on cakes, cookie filling, ham glaze, in salad dressing... the possibilities are endless! This makes a special gift for Christmas, we give it in a basket with other canned items and suggestions on how to serve each item. Simple, easy, old fashion recipe that reminds all of the generations of a simpler time... and great-grandma!
prep time
15 Min
cook time
30 Min
method
---
yield
Ingredients
- 2 pounds blackberries
- 2 pounds sugar
- 1 large lemon juice, fresh (and the zest)
- 1 small box blackberry or black cherry jell-o
- 1 box sure jell
How To Make blackberry jam
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Step 1Clean berries. Remove large hard center of berries by squeezing out. Put berries in large stainless steel pot.
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Step 2Cook over medium heat, stirring constantly, bring to a boil. Add the lemon zest and lemon juice. Boil for 3 minutes.
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Step 3Add sugar. Stirring constantly, bring back to a boil that can not be stirred down. Add the Jell-O. Boil for 10 minutes.
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Step 4Add the Sure Jell. Stirring constantly. Boil for 2 minutes. Remove from heat.
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Step 5Let sit for 3 minutes. Ladle into sterilized jars. Place lids and rings to fingertip tightness. Put jars in boiling water bath for 15 minutes. Remove jars to a towel lined counter to sit and cool for 24 hours before moving and storing.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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