Recipe by mary winecoff
I had picked a small bowl full of blackberries and wanted to make jam with them. This only makes 1 pint and uses 3 cups of berries. Remember jam is softer than jelly. From Linda Ziedrich's The Joy of Jams, Jellies and other Sweet Preserves.
Top Review by newtocookingm&m
Thank you for a simple small batch recipe. I made a large batch w/ pectin last year. This year we didn't get as many blackberries when we picked. I had maybe 4.5 cups blackberries w/ less than a handful of tart blueberries thrown in there. I used 2 cups sugar and cooked maybe 12min when the directions said approx 10min. It came out wonderful! So glad this is our 3rd year making blackberry jam since these berries are to tart to do anything else w/ them I get to enjoy them on toast and scones all year! Thank you! I made almost 3- 8oz jars, but I still have some from last year! Thank you for a simple and small recipe! Made again a week later I had 3 cups blackberries and 2 cups blueberries, I used a food mill on the blackberries which left a half cup of waste/seeds. So it was probably again 4.5 cups berries and I did 1 & 3/4 cups of sugar and ended up w/ exactly 3-8oz jars. Thanks we love this recipe!
Directions See How It's Made
- In a non-reactive pan, mash the blackberries with a potato masher. Add the sugar and heat the contents over medium heat, stirring gently, until the sugar is dissolved. Raise the heat to medium-high and boil the mixture until a drop mounds in a chilled dish (this took around 10 minutes for me).
- Pour the jam into a jar and cap the jar tightly. Store in refrigerator. This jam should keep for several weeks.