How to Make Wild Blackberry Jam

Make sweet-tasting jam from wild blackberries.

Wild blackberries, a common sight in many areas, produce an abundance of deep purple to black berries. Preserve these sweet-tasting berries in homemade jam. Unlike jelly, which is made from the fruit juice, jam is made from the crushed berries so it has more substance than jelly. Use the jam on bread, add it to your favorite baked goods or use it as a topping on pancakes or ice cream. Pick wild blackberries only from areas that you know aren't sprayed with pesticides or herbicides, otherwise these chemicals can taint your jam and pose a health risk.

Things You'll Need

• 8 cups whole blackberries
• Colander
• Pot
• Potato masher
• 4 cups sugar
• Pectin
• Pint canning jars
• Canning jar lids and rings
• Cloth
• Water bath canner
• Jar lifter
• Towel

Instructions

1. Place the blackberries in a colander and rinse under cool running water. Remove any stems, leaves or damaged berries.

2. Place the cleaned blackberries into a pot. Crush the berries with a fork or a potato masher to extract the juice.

3. Add 4 cups of sugar and ½ bottle liquid low-sugar pectin to the pot. Alternately, use a low-sugar powdered pectin at the rate recommended on the label, as this differs between brands.

4. Heat the blackberries over medium heat, stirring constantly. Bring to a boil and then cover the pot. Simmer for five minutes. Remove the pot from the heat.

5. Pour the jam into sterile, 1-pint canning jars, filling to within 1/2 inch of the jar rim. Wipe any fruit juice from the rim of the jar with a clean cloth. Set the canning jar lid on top the jar. Screw on the canning lid ring to secure the lid.

6. Fill a water bath canner with hot water and bring it to a boil. Lower the jars into the water, placing them so they don't touch the sides of the canner or each other. Add water if necessary so that the water depth is 2 inches above the top of the jars.

7. Boil the jars in the canner for 10 minutes, or for 15 minutes if you live at an altitude above 6,000 feet. Lift the jars out of the canner with the jar lifter and set them on a towel or drying rack to cool for 24 hours.

Tips & Warnings

• Canning jar lids have an indentation that pops down when the jar is properly sealed. If a jar isn't properly sealed, place it in the fridge and use within the next four weeks.

• Store blackberry jam in a cool, dark place for up to 12 months.

• Instead of canning the blackberry jam, pour the cooked jam into freezer-safe containers and store it in the freezer. When you are ready to use it, move it to the fridge to thaw.

References

• Ohio State University Extension: Preserving Uncooked Jams and Jellies
• University of Minnesota Extension: Using Minnesota's Wild Fruits