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Homemade jams have long held a special place in the hearts of many, evoking nostalgia for simpler times spent in the kitchen. The sweet, rich aroma of fruit simmering on the stove often conjures memories of family gatherings, summer afternoons, and the joy of preserving nature's bounty. Among the myriad of fruit preserves, blackberry jam stands out, not just for its delightful flavor but also for its vibrant color and versatility. Whether spread on warm toast, dolloped on pancakes, or used as a filling for pastries, blackberry jam is a true delight.

Best Homemade Blackberry Jam

Dive into the delightful world of homemade preserves with this Berry Bliss Blackberry Jam recipe! Using just fresh blackberries, lemon juice, sugar, and a hint of cinnamon, you can create a delicious spread perfect for toast, desserts, or gifting. Follow the step-by-step instructions to prepare, cook, and seal your jam in jars. It's a simple, rewarding way to capture the taste of summer and enjoy it all year round. Perfect for breakfast or a sweet snack!
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Ingredients
  

4 cups fresh blackberries (washed and stems removed)

1 tablespoon lemon juice (freshly squeezed)

1 cup granulated sugar

1/2 teaspoon cinnamon (optional)

1 packet (1.75 oz) fruit pectin (like Sure-Jell)

1/2 cup water

Instructions
 

Prepare the Jars: Begin by sterilizing your jars and lids. Boil them in a large pot of water for about 10 minutes. Keep them in the hot water until ready to fill.

    Mash the Blackberries: In a large mixing bowl, add the washed blackberries and use a potato masher or fork to crush the berries, leaving some chunks for texture. You should have around 3 cups of mashed blackberries.

      Combine Ingredients: In a large saucepan, combine the mashed blackberries, lemon juice, and sugar. Stir well until the sugar starts to dissolve.

        Cook the Mixture: Add the pectin and water to the fruit mixture. Bring it to a boil over medium heat, stirring constantly to ensure that the pectin and sugar completely dissolve. Once boiling, continue to cook for about 10-15 minutes, or until the jam thickens (you can test by placing a spoonful on a plate and letting it cool for a minute to see if it gels).

          Add Optional Cinnamon: If you’re using cinnamon, stir it in just before you remove the jam from the heat. This will add a warm spice note to your jam.

            Fill the Jars: Using a ladle, fill the sterilized jars with hot jam, leaving about 1/4 inch of headspace at the top. Wipe the edges of the jars with a clean cloth to remove any residue, then place the lids on securely.

              Process the Jars: Process the jars in a boiling water canner for about 10 minutes to seal them. Make sure the water covers the jars by at least an inch.

                Cool and Store: Remove the jars and let them cool completely at room temperature. You should hear a popping sound as the jars seal. Once cooled, check the seals by pressing the center of each lid; it shouldn't pop back. Store sealed jars in a cool, dark place. Unsealed jars can be refrigerated and used within a few weeks.

                  Prep Time: 15 minutes | Total Time: 1 hour | Servings: Makes about 4 cups