Homemade Blackberry Jam
Mild-flavored honey may be used to replace as much as half of the white sugar called for in your canning syrup recipe. Honey will also add flavor and color to the fruit, depending on the type of honey you use. Honey also may darken during storage. It's best to use fresh mild, light colored honey in canning. The make up of honey is different than sugar. A honey sweetened jam or jelly will effect the gelling and should also be used with a no sugar pectin. Using honey adds liquid to the recipe. You will want to reduce the other liquid in your recipe by 1/4 cup for each cup of honey added.
- 1
Ingredients
- 5 cups crushed blackberries (do not puree, crush with a potato masher)
- 7 cups sugar
- 1 (1 3/4 ounce) package dry pectin (I use Ball but Sure Jell will work too)
Preparation
Step 1
Directions
Carefully measure out the berries, put them into a very large pot (8qt).
Carefully measure sugar in a lg bowl.
Add the pectin to the berries a little at a time, stirring constantly.
Heat on hi, stirring constantly until mixture comes to a FULL boil.
Add sugar ALL at once, stirring.
Bring mixture back to a full hard boil, stirring constantly.
Boil for 1 minute.
Remove from heat and ladle into clean, hot 8oz jars, leaving 1/4 inch space at the top.
Wipe the rim of the jar and put canning lids and rings on fingertip tight.
Place in canner with very hot water, make sure water is 1 inch above jars.
Process in boiling water bath for 10 minutes.
Remove and set them upright on a towel to set for 12 hours.