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Small Batch Blackberry Jam with Pectin

Close-up of a spoonful of glistening, homemade blackberry jam being lifted from a glass jar.
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Learn how to make small batch blackberry jam using pectin. This recipe includes water bath canning steps for preserving summer flavor.

Ingredients

Scale
  • 4 cups fresh blackberries
  • 2 cups granulated sugar
  • 1 box (1.75 oz) powdered fruit pectin
  • 1/4 cup lemon juice

Instructions

  1. Wash and prepare your canning jars, lids, and bands.
  2. In a large pot, combine the blackberries and lemon juice. Mash the berries gently.
  3. Stir in the granulated sugar and powdered fruit pectin.
  4. Bring the mixture to a rolling boil over high heat, stirring constantly.
  5. Boil for exactly 1 minute, stirring constantly.
  6. Remove the pot from the heat. Skim off any foam with a spoon.
  7. Ladle the hot jam into prepared canning jars, leaving 1/4 inch headspace.
  8. Wipe the jar rims clean and place the lids and bands on the jars.
  9. Process the jars in a boiling water bath for 10 minutes.
  10. Remove jars from the canner and let them cool on a towel-lined counter for 12-24 hours. Check for seals.

Notes

  • For a firmer set, you can add more pectin according to package directions.
  • Ensure your jars are properly sterilized before filling.
  • Adjust boiling time slightly for higher altitudes if necessary.

Nutrition

Find it online: https://fooddexterity.com/blackberry-jam-water-bath-canning/