Jammin' Time! Blackberry Jam!

This is the time of year when berries are at their fullest, so what better time to make some jam?  My two favorites are Blackberry and Strawberry, so that is what I made.  I was inspired by our grocery store believe it or not!  The blackberries were SO beautiful, I bought two packs of them to make the jam. We don't have any u-pick places or blackberry bushes, so that was the way to go!  These will make great gifts when Christmas comes around!

The recipe I used was from CDKitchens.  I didn't have a canner, so I used the biggest pot I had to boil and process the jars, which was my Pasta Pan...and it worked!  I boiled my jars in it for 10 minutes, and simmered the bands and lids in another pan for around 10 minutes.

I used these half-pint jelly jars with the pretty silver lids and bands.

I tried to strain out the seeds, but that didn't quite work.  Oh well, I will try a larger strainer next time!

Blackberry Jam

3 cups crushed blackberries
1/2 package powdered pectin
4 1/4 cups sugar

Put measured crushed berries in a pot. Add pectin and stir well. Place on high heat and stir constantly bringing quickly to a full boil with bubbles over the entire surface. Add sugar, continue stirring and heat again to a full bubbling boil. Boil hard for 1 minute, stirring constantly. Remove from heat and skim. Fill and seal containers. Process 5 minutes in boiling water bath.

Note: I have scaled this recipe to serve/make 6 half pints, so this is a half recipe and I ended up getting 5 half-pint jars of jam (originally serves/makes 12 half pints). Please adjust for pan sizes, cooking times, measurements in the directions, and divided ingredients accordingly.

This recipe from CDKitchen for Blackberry Jam serves/makes 6 half pints

Here are some fun links to visit, to see what others are doing!
Today's Creative Blog
New Nostalgia
Hope Studios
The Girl Creative