Yummy and sweet! Perfect on warm bread.
Fresh berry jam is the perfect first recipe to try out Boiling-Water Method canning. With two ingredients and simple instructions, it was the least intimidating for me. And I hope so for you too! It turned out delicious, and I had no problems with the canning. I followed the instructions in the Ball Blue Book, and I recommend you pick one up! Lehman's sent me their Beginner's Home Canning Kit and it had everything I needed to get started!
Make sure you check out my How to can article that goes into details about the tools I am using here.
Canned blackberry jam; can use blackberries, blueberries, boysenberries, dewberries, gooseberries, loganberries, raspberries, or youngberries
recipe courtesy Ball Blue Book
9 cups crushed berries
6 cups sugar
Inspect your Mason Jars for any cracks or chips. Sanitize them by running them through the dishwasher. The glass jars, and the lid bands need to be kept warm, so the hot berries don't crack the jar. I used my warming/drying cycle on my dishwasher. You could also put them in a large pot of water to keep them warm.
The caps need to be kept warm in water in a simmering pot, about 180 degrees (on low on my stovetop) and I used my candy thermometer to test the water temp.
Place a room temp plate into your freezer to test the jam later.
Fill your boiling water canner about half-full with water. Bring to a boil (and this takes an eternity because it is so much water, so plan on about 30-45 minutes for it to come to a boil). Set the rack so that it is on top of the water.
Wash and inspect your berries. It is good to have both ripe and under-ripe berries in your jam. Mash them in a large bowl. Pour into a large pot and add the sugar. Stir and bring to a boil.
The berry mixture has to cook to a certain temp so that it starts to thicken. Stir so that it does not stick to the sides of the pan. After about 40 minutes or so, it should start to thicken. To test if it is ready, drop a Tablespoon or so onto the chilled plate. Run your finger through it, and it should stay separated.
Take jam off the heat. Scoop out the yucky foam. Place the funnel on top of the jar, ladle the hot jam into the hot jars. This recipe should fill about 3 pints. Fill the jars and leave about 1/4-inch from the top of the jar, this is called headspace.
Wipe down the edges of the jar, making sure there is no jam on it. Place the cap on, then tighten the lid band on top. Place jars of jam in the boiling water can rack, then lower down under the water. The boiling water should cover the jars. Cover the boiling-water canner with the top. Boil, or "process" the jars, for 15 minutes.
After 15 minutes, turn off the heat, and remove the top. Let sit for about 5 minutes. Then using the Jar Lifter tongs, take out the jars and set aside. The jars need to sit, undisturbed for 12-24 hours.
After the time has elapsed, push down the cap. It should not pop down. Label and store your jam until you are ready to enjoy it!
What's cooking in your neck of the woods? Recipes you would like to share? Foods that are new and interesting? Email me.