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Small Batch Blackberry Jam with Water Bath Canning

Close-up of a glass jar filled with rich, dark purple blackberry jam, glistening in the sunlight.
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Make this simple blackberry jam recipe using water bath canning for long-term storage. This guide includes pectin options and clear steps for achieving the gel stage.

Ingredients

Scale
  • 4 cups fresh or frozen blackberries
  • 3 cups granulated sugar
  • 1 box (1.75 oz) powdered fruit pectin
  • 1/2 cup water
  • 1 tablespoon lemon juice

Instructions

  1. Prepare your water bath canner by filling it with water and bringing it to a simmer (180°F). Sterilize your canning jars and keep them hot.
  2. In a large, heavy-bottomed pot, combine the blackberries and water. Cook over medium heat, stirring often, until the berries soften and release their juices, about 10 minutes. Mash the berries lightly with a potato masher for a smoother texture.
  3. In a separate small bowl, mix the powdered fruit pectin with 1/4 cup of the sugar until no lumps remain.
  4. Bring the berry mixture to a rolling boil that cannot be stirred down. Quickly stir in the pectin-sugar mixture. Stir constantly for one minute.
  5. Add the remaining sugar and the lemon juice. Stir until the sugar is completely dissolved. Return the mixture to a full, rolling boil. Boil hard, stirring constantly, for exactly 1 minute. This is the setting point.
  6. Remove the pot from the heat. Skim off any foam from the surface using a metal spoon.
  7. Ladle the hot jam into the hot, sterilized jars, leaving 1/4 inch headspace. Wipe the rims clean with a damp cloth. Center the lids and screw on the bands until fingertip tight.
  8. Place the filled jars into the simmering water bath canner, ensuring they are covered by at least 1 inch of water. Bring the water to a full, rolling boil.
  9. Process the jars for 10 minutes, adjusting for altitude if necessary (add 1 minute for every 1,000 feet above sea level).
  10. Turn off the heat, remove the canner lid, and let the jars stand in the hot water for 5 minutes before removing them. Place the jars on a towel-lined counter to cool completely, undisturbed, for 12 to 24 hours. Check seals.

Notes

  • To test for gel stage without a thermometer, place a small plate in the freezer before starting. When you think the jam is done, drop a teaspoon of jam onto the cold plate. Return it to the freezer for one minute. Push the jam with your finger; if it wrinkles, it has reached the gel stage.
  • If you prefer a lower-sugar jam, you may need to use a specialized low-sugar pectin, which requires different measurements and processing times. Follow the pectin package directions exactly if substituting.
  • For the best flavor and color, use fresh, ripe blackberries for this small batch jam.

Nutrition

Find it online: https://cookingbyfelix.com/blackberry-jam-canning-guide/