Blackberry Jam

blackberry jam

I made this batch of jam the “real” way meaning that I actually cooked it in the pot.  It was much easier than I thought it would be and I love how it turned out!


56 oz. fresh blackberries
1 cup apple juice
1 pkg. no sugar needed pectin


Wash blackberries.  In bowl, crush fruit with potato masher (I don’t actually have one, so I crushed them with a whisk).  Pour into pot with apple juice.  Begin heating over medium heat and gradually stir in pectin.  Bring to a roiling boil.  Add honey.  I used probably about 1/4 cup (I forgot to measure!).  Test the jam by taking a spoon and dipping it in.  As it cools, it should gel up a bit.  When it’s to your liking, turn the heat off and spoon into jars.  It will thicken as it cools in the jars, too.  This batch made about 8 1/2 jars, and it was delicious!

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