Black Berry Jam

Since the last post Tiger and I have been busy with two more pies. Also a Fruit Salad an a Black Berry Cobbler. (This is fun!)   

But the most fun was canning and preserving the Blackberry Jam. Tiger even helped as usual.

You might notice he really doesn't give a Damn….LOL   But don't know what I'd do without him.  So what I did was to wash the berries and then mash them in a pot and cook them.  While I'm cooking the berries I sterilize the jars and then can the jams in a water bath.

                                       Let them cool and refrigerate for 24 hours to make sure we canned them properly. Here's the recipe we used.

Blackberry Jam

    * 6 cups crushed blackberries (about 3 quart boxes berries)
    * 1 package powdered pectin
    * 8½ cups sugar

Yield: About 11 or 12 half-pint jars

Procedure:

Sterilize canning jars and prepare two-piece canning lids according to manufacturer's directions.

To prepare fruit. Sort and wash fully ripe berries; remove any stems or caps. Crush berries. If they are very seedy, put part or all of them through a sieve or food mill.

To make jam:

Measure crushed berries into a kettle. Add pectin and stir well. Place on high heat and, stirring constantly, bring quickly to a full boil with bubbles over the entire surface. Add sugar, continue stirring, and heat again to a full bubbling boil. Boil hard for 1 minute, stirring constantly. Remove from heat; skim.

Fill hot jam immediately into hot, sterile jars, leaving ¼ inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner.

I know this is old to most of you, But its my first and the jam is great. Came out just like you would buy in the local store. Except much less money.  However that is a trade off for the amount of time involved.  And believe it or not Tiger still could care less…

So till next time stay healthy and safe. From Tiger and Stu