Blackberry Preserves

Nancy Allen


I used blackberries from my garden for my jam and it turned out very good.

★★★★★ 1 vote
9 cups
10 Min
25 Min
Stove Top


5 c
crushed berries
7 c
1 box
sure jell fruit pectin


1Bring large canning pot half full with water to simmer. Wash jars and screw bands in hot soapy water and rinse in warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in boiling water until ready to use. Drain well before using.
2Using a potato masher I crushed the fruit a little and removed most of the seeds. I like my jam with bits of fruit in it.
3In a dutch oven put measured out fruit and 1 box of pectin on high heat and bring to a full boil, stirring constantly. Stir in measured sugar and bring back to a full rolling boil, boil exactly 1 minute stirring constantly. Remove from heat.
4Ladle preserves quickly into jars, filling 1/8th inch from the tops. Wipe jar rims and cover with 2 piece lids. Screw bands on and place in water bath of boiling water carefully. Water must cover jars by 1 to 2 inches. Process jams 10 minutes and remove to towel to cool completely. After jars cool check seals by pressing down in center of lid with finger. (it should not bring back,it means it's not sealed and needs to be refrigerated) Let the jars stand 24 hours. Can be stored in cool dark place for up to 1 year.

About this Recipe

Course/Dish: Jams & Jellies
Main Ingredient: Fruit
Regional Style: American
Other Tag: Quick & Easy