Blackberry Jam (and Jelly)

Blackberry Jam (and Jelly)


2 people made this

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.

MumAndMe New South Wales, Australia

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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