September 27, 2022
Blackberry Jam

Blackberry Jam

Blackberry Jam from the package insert of Sure Jell pectin with some minor edits.


  • 5 cups crushed berries
  • 7 cups sugar
  • 1 box of Sure Jell pectin or 5 tbsp of bulk pectin
  • 1/2 tsp butter (optional)


  • Dry Measuring Cup
  • large Saucepan
  • Ladle
  • 2 Large Bowls
  • Stirring Spoon
  • Water Bath Canner
  • Canning Utensils
  • 9 to 11 half-pint Mason Jars with Lids and Rings


  • Crush berries.
  • (Optional) press some of the crushed berries through a sieve to strain out some of the seeds).
  • Place 5 cups of crushed berries into a large saucepan.
  • Measure out 7 cups of sugar into a separate bowl.
  • Add pectin and butter (to reduce foaming) into crushed berries.
  • Bring berry mixture to a full rolling boil. Keep stirring!
  • Add sugar to mixture. Return to a full boil for 1 minute.
  • Remove from heat and label into jars. Leave about 1/4 inch of headspace.
  • Place in sterilized half-pint jars and process in a hot water bath for 10 minutes (adjust for altitude).


  • I have made jam with and without the butter and see no significant difference in foaming.

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