Best Wild Blackberry Jam Recipes

OLD-FASHIONED WILD BLACKBERRY JAM

Steps:

• Rinse the blackberries, then add them to a large pan together with the sugar and the lemon juice.
• Leave to simmer on a low to medium heat until the liquid released is nearly absorbed, and the jam is thick enough to be poured into jars, depending on the heat that could take up to 2 hours.
• The jam will thicken further when it cools down.
• Rinse the jars, and place them in the oven at 180 degrees Celsius (350 Fahrenheit) for 10 minutes to sterilise.
• Pour the hot jam into the hot jars, making sure you do not fill the jars to the brim, but there is about half an inch of headspace.
• Tighten the lids well, then place the jars upside down and leave to cool completely.
• If the fourth jar is not quite full, it can be stored in the fridge and consumed within 3-4 weeks.
• Otherwise, the jars can be stored in a cool place, and the jam should last for 1-2 years.

WILD BLACKBERRY JAM

Steps:

• 1. Place well drained blackberries in a large stock pot. Add grated apple and the sugar, soft stir to combine. (the apple adds pectin to act as setting agent.) AT THIS POINT HAVE JARS STERLIZED, LIDS AND RINGS WASHED, SET JARS IN A WARM OVEN UNTIL READY TO FILL.)
• 2. Place a large plate in freezer to get real cold and serve as a jam testing agent.
• 3. With all ingredients in large stock pot all to sit at room temperature for several minutes until berries produce juice which helps prevent sticking.
• 4. Place on high heat on top of stove, bring to boil while gently stirring with a wooden spoon to prevent sticking. When rolling boil is reached turn down to medium/ high and continue to watch, stirring frequently but not continously to cause lost heat.
• 5. Get jam up to 220 degrees on cooking thermometer. Scum/ foam will form on the surface, skim it off and discard.
• 6. Continue cooking until jam begins to look jammy around edges of pot instead of watery. DO A JAM TEST: Remove the cold plate from freezer, drop a teaspoon full onto place, wait a moment then press your finger into the center. If the jam holds the print of your finger, it's done.
• 7. Be careful with jam at this point and don't let it burn on bottom. Continue to stir. Take off heat and stir, continue to stir a couple of minutes to distribute berry pieces evenly.
• 8. Use 1/2 and 1 pint size jars. with a canning funnell and a dipper, dip jam into warm jars, place flat and ring on top, tighten and set in draft free area. They should seal in a short time.
• 9. May eat warm jam with a biscuit and fresh butter. When jars have sealed store in cool, dry area. If one doesn't seal place in refrigerator. After opening any jar later, store unused jam in refrigerator.

BLACKBERRY JAM

Steps:

• Mash blackberries in a saucepan with a potato masher. Stir in sugar until juices form; place about 1 tablespoon blackberry juice in a small bowl and stir in cornstarch. Pour cornstarch mixture into saucepan.
• Bring berries to a boil, stirring often, until jam is thickened, about 15 minutes. Stir in cinnamon and allspice. Remove from heat and allow to cool. Transfer jam to a bowl, cover, and refrigerate until chilled. Stir in lemon juice.

BLACKBERRY JAM

Steps:

• Place the berries in a large stainless steel or enamel saucepan. Bring to a full boil over high heat, mashing the berries with a potato masher as they cook. Add the lemon juice and boil hard for 1 minute, stirring and mashing constantly.
• Add the sugar and return the mixture to a boil. Cook, stirring constantly, until it begins to look syrupy and thickens slightly, about 5 minutes. Remove from the heat and test for doneness: a candy thermometer should register 220 degrees F and the mixture should coat the back of a spoon. Run a finger--or a clean object about the width of a finger--through the coat of jam. If the jam does not run and fill the gap, it is done. Otherwise, return the pan to the heat for another 1 to 2 minutes and test again. Be careful not to let the mixture get too thick--it will thicken as it cools.
• When the jam is done, transfer it to a heatproof jar and cool to room temperature, about 2 hours. Cover with a tight-fitting lid and refrigerate. The jam will keep for up to 2 weeks.

HOMEMADE BLACKBERRY JAM

Steps:

• 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.