Blackberry Jam (and Jelly)

    35 minutes

    I haven't done much preserving before but I found these plastic preserving tops that were super easy to use, and worked great with this simple yet delicious recipe.


    New South Wales, Australia
    9 people made this

    Makes: 7 jars

    • 5 cups lightly crushed blackberries
    • 50g dry pectin
    • 7 cups sugar

    Preparation:10min  ›  Cook:15min  ›  Extra time:10min preserving  ›  Ready in:35min 

    1. Place the blackberries in a large saucepan then add the pectin a little at a time while stirring constantly.
    2. Heat the blackberries on high while stirring constantly until they come to a full boil. Add the sugar all at once.
    3. Bring back to a full hard boil then and allow to boil like this for 1 minute.
    4. Remove from heat and ladle into clean, hot 125ml jars, leaving 1/2cm space at the top.
    5. Wipe the rim of the jar and put plastic preserving covers on as per manufacture's instructions.
    6. Remove and set them upright on a tea towel for 12 hours before storing in a cool dark place.
    7. Jelly: To make jelly basically means to remove all the seeds and similar to create a smooth, clear like jam. To do this simply strain the hot jam through a sieve before placing in the jars.

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