This is the time of year to pick blackberries! I’ve shared plenty of quilting “recipes” so I thought I’d change it up a bit and share an actual recipe. 🙂 Each year I love making blackberry jam. It’s simple and it tastes delicious! I’m already on to my second batch this year and I am saving some for Christmas gifts (points for me for actually thinking ahead!). Being a fabri-holic, I couldn’t go without incorporating fabric somehow to this recipe, so I decided to use charm squares (5″ squares) as cute little lid toppers to add some color. Use holiday-themed fabric if you decide to save some jam as Christmas gifts. Enjoy my recipe below – I give out my blackberry jam each year; it’s definitely a winning recipe!
- 6 cups crushed blackberries (9 cups whole)
- 7 cups sugar
- 1 Pectin packet (2 oz.)
- Canning pot (you can use an 8 qt. pot)
- Pot to cook berries in (7 qt.)
- Twelve 8 oz. Mason jars
- Wide-mouth funnel
- Jar lifter
- Potato masher (to crush berries)
Step 1 – Prepare the jam jars by rinsing with warm, soapy water. Do this right before making the jam to warm the jars (this will prevent the glass from cracking when you pour piping hot jam into the jars later on). Place the lids in a shallow dish with warm water.
Step 2 – Prepare the canning pot by filling with enough water to cover the jars 1-2 inches above the lid. Set on high heat so the water boils.
Step 3 – Rinse the berries in a strainer and then transfer into the 7 qt. pot. Crush the berries using a potato masher. I semi-crushed mine because I like the jam to be a little chunky. Next, measure out 7 cups of sugar into a separate bowl.
Step 4 – Pour the entire pectin packet into the crushed berries. Stir on high heat until it comes to a full boil. Add all the sugar. Keep stirring continuously. When it comes to a full boil again, keep stirring for 4 more minutes, then turn the heat off immediately.
Step 5 – Pour jam into the jam jars using the wide-mouth funnel and a ladle (you can scoop the jam into the jars using a ladle). Fill to within 1 inch of the top of the jar. Place the lid on top of the jars, then seal tightly with the jar ring.
Step 6 – Preserve the jam by canning it. Place jars (I did 4 at a time) into the canning pot you prepared in step 2. Use the jar lifter to carefully transfer the jars into the boiling water. Let boil for 10 minutes. After 10 minutes, use the jar lifter to remove from the boiling water. Let cool at room temperature overnight.
Step 7 – Use charm squares (pre-cut 5″ squares) as cute little lid accessories. If you’re giving these out during Christmas, use holiday-themed fabric. It’s a fun way to add charm to this homemade yumminess! Simply unscrew the lid ring to put the fabric topper on, place the fabric on top of the lid and then screw the ring back on (unscrewing the lid ring will not open the jam jar; the actual jar lid is sealed on very tightly).
If you don’t want to use charm squares, you can cut your own 5″ squares using a pinking rotary cutter, shown below, to achieve that decorative edge.
I love homemade jam:) It reminds me of the fall when my Mom would break out the bottling equipment and in would go beans, tomatoes, apple butter, pears, peaches and apricots. Oh to be out of my apartment and in a house with a garden!!!!!! someday………
Oh you are so lucky to have fresh blackberries. We spent a few years in VA and had a blackberry bush right outside our door. I made alot of jam. But blackberries are expensive here in FL. Love the sweet jar toppers.
YUM!! wow i'LL give this a try once i get some local berries.