Wild Blackberry Jam Canning Recipe

Making blackberry jam from wild blackberries sure feels and tastes like summer. Even if you don’t have wild blackberries you can still make this jam with store bought ones. Bring that summer taste into anytime of the year.

Wild Blackberry Jam

-11 cups of blackberries (5 cups crushed)
-4 cups of sugar
-1 package of low sugar pectin (I used Sure Jell low sugar pectin)
-Canning supplies

Pick or purchase 11 cups of blackberries. Wash berries and put in a large cooking pot. Mash berries well with a potato masher. Once mashed put about half of the berries through a shifter to sift out the seeds. Add the seedless mashed berries back to the seeded mashed berries. Make sure the new crushed blackberries add up to 5 cups. In a separate small bowl add your pectin and 1/4 cup of granulated sugar. Mix and then add the pectin mixture to the crushed berries. Stir that in and bring to a boil. Once it’s at a rolling boil add in the rest of the sugar, 3 3/4 cups. Bring back to the roiling boil and stir constantly for 1 minute.

Remove from heat and ladle into your clean and sterilized prepared jelly jars. Clean off rim of jars once jam is in them and add your lids and rings. Put jam jars in your waterbath canner and can them according to your canner’s directions. Mine had me process them for 10 minutes. Once finished, I removed the jars from the canner and put them on a cooling rack on my counter to sit undisturbed for 24 hours. Then they can be labeled and put on a shelf until you are ready to use one.

This recipe made 7.5 jelly jars of jam. I didn’t can my 1/2 jar. I just stored it in my fridge and we used it up right away.