No Pectin Blackberry Jam
Ditch the store-bought pectin and massive amount of sugar and make blackberry jam the way it's supposed to be made!
Ingredients
- 200 g blackberries
- 100 g organic cane sugar
- 1 tablespoon lemon juice
- 1/2 tablespoon lemon zest
Instructions
Combine Ingredients
- Place all ingredients in a large saucepan. Ensure the pan is large enough, as blackberry jam tends to foam quite a bit while cooking.
Simmer
- Simmer the mixture over low heat, stirring frequently to avoid burning.
Boil
- Boil the jam for 20-30 minutes, or until a few drops on a frozen spoon indicate the desired consistency.
Prepare Jars
- Clean and sterilize canning jars, lids, and rings.
Fill Jars
- Pour the hot jam into the jars, wiping down the rims thoroughly to ensure a proper seal.
Seal and Process
- Place lids and rings on the jars, tightening them to fingertip tightness. Process the jars in a water bath canner for 10 minutes, suitable for both pints and quarts.
Cool and Store
- Allow the jars to sit for at least 12 hours before removing rings, labeling, and storing.
