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seedless blackberry jam recipe

Seedless Blackberry Jam

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Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 12 hours
Total Time 12 hours 40 minutes
Course Condiment
Cuisine American
Servings 3 cups

Equipment

  • 1 Medium saucepan
  • 1 Fine mesh strainer
  • 1 large spoon
  • 1 canning funnel
  • 3 half-pint canning jars with lids
  • 1 Ladle
  • 1 Kitchen scale

Ingredients
  

  • 2 pound fresh blackberries
  • 4 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 packet fruit pectin

Instructions
 

  • Rinse the blackberries under cold water and drain them thoroughly.
  • Place the blackberries in a medium saucepan and crush them with a large spoon.
  • Add sugar and lemon juice to the saucepan and stir to combine.
  • Heat the mixture over medium heat, stirring frequently until the sugar dissolves.
  • Bring the mixture to a boil and cook for 15 minutes while stirring occasionally.
  • Remove the saucepan from heat and strain the mixture through a fine mesh strainer to remove seeds.
  • Return the seedless mixture to the saucepan and add the fruit pectin.
  • Bring the mixture back to a boil and cook for 5 more minutes.
  • Remove from heat and let the jam cool for 5 minutes.
  • Use a canning funnel and ladle to pour the jam into sterilized canning jars.
  • Seal the jars with lids and let them rest at room temperature for 12 hours to set.

Notes

For best results, ensure that the blackberries are ripe and sweet to enhance the flavor of the jam. Sterilize the jars and lids by boiling them in water for 10 minutes before filling to prevent any potential spoilage. If you prefer a thicker consistency, you can add an additional half packet of pectin.
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