Menu Enter a recipe name, ingredient, keyword...

Blackberry Jam With Liquid Pectin


Google Ads
Rate this recipe 4/5 (4 Votes)


  • 4 cups crushed blackberries
  • (abt 2 one-quart boxes blackberries)
  • 7 cups sugar
  • 1/2 bottle liquid pectin


Servings 4


Step 1

To prepare fruit. Sort and wash fully ripe berries; remove any stems or caps. Crush berries. If they are very seedy, put part or all of them through a sieve or food mill.

To make preserves. Combine prepared fruit and sugar in alternate layers and let stand for 8 to 10 hours or overnight in the refrigerator or other cool place.

Heat the fruit mixture to boiling, stirring gently. Boil rapidly, stirring as needed to prevent sticking. Cook to 9 degrees above the boiling point of water, or until the sirup is somewhat thick (about 15 or 20 minutes).

Remove from heat and stir in pectin; skim. Pour immediately into hot, sterile canning jars to 1/4-inch from top. Seal, and process 5 minutes in boiling water bath.

This recipe yields about 4 half-pint jars.

You'll also love

Review this recipe

Blackberry Mustard 'Blackberry Bramble' Chocolate Cheesecake