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Blackberry Jam Recipe (Low Sugar)

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Ingredients

Units Scale
  • 4 cups of blackberry puree or mashed blackberries(will need 3-4 quarts of fresh blackberries or 2 1/2 10oz packages of frozen to start, depending on how many seeds you let through)
  • 2 teaspoons calcium water (included with Pomona’s Pectin)
  • 2 cups sugar or 1 cup honey
  • 2 teaspoons Pomona’s Pectin powder
  • 1/4 cup lemon juice*

Instructions

  1. Prepare blackberries by cleaning (if needed) and gently cooking in a heavy bottom pot. I use my 8 quart stock pot.
  2. Once softened, run through a food mill or strainer to remove some of the seeds if you like (once for fewer seeds, twice for more seeds) or simply mash berries.
  3. Measure out 4 cups of berry puree and return puree to pot. Add lemon juice, if using.
  4. Clean and check edges on five 8-ounce canning jars, keep hot. Prepare lids and rings.
  5. Fill water bath canner and bring to boil.
  6. In a small bowl, mix together sugar (or honey) and pectin powder. (Don’t skip this step, or your pectin will clump.) Set aside.
  7. Add calcium water to blackberry puree. Bring to a full boil, stirring constantly.
  8. Add sugar-pectin (or honey-pectin) mixture to berry puree, stir vigorously 1-2 minutes while cooking to dissolve pectin.
  9. Return to boil, then remove from heat.
  10. Ladle hot jam into warm jars, leaving 1/4″ headspace.
  11. Wipe rims clean and screw on the lids. Process for 10 minutes in water bath canner (add 1 minute for every 1,000 feet above sea level).
  12. Refrigerate open jars. Jam will last about three weeks once opened. Makes around 4-5 cups.

Notes

*Lemon juice is not required for most blackberry varieties. Add lemon juice if you are using sweet blackberries without a lot of acidity.

For best quality, use within 18 months. Store in a cool, dark location, out of direct sunlight.

Blackberry Peach Jam

Substitute two cups of peeled and chopped peaches for half of the blackberry puree.

If you end up with excess puree, you can either eat it, refrigerate and use within a few days, or scale up the recipe.

Nutrition information is based on using two cup granulated sugar.

Find it online: https://commonsensehome.com/blackberry-jam/