I was blessed to have a pretty great childhood. We didn’t have much, but we had everything we needed. Growing up close to my cousins and my grandparents, we spent endless hours together. I love my Grandmother. She’s seriously the best! She always makes everyone feel so loved. My friends called her Grandmother. She taught me so much about loving others just by the example she set. She never lectured me. She set the example of a loving woman, faithfully devoted to God since she surrendered her heart to HIM when she was 19 years old.
Grandmother loves blackberries and she always took me with her to pick them. We would dress in jeans, long sleeve shirts, thick socks and tennis shoes. She would gather lumber laying in the field and make a “bridge” with the boards so we could walk out to the center of the blackberry patch. We would fill our buckets to the brim with berries.
When we discovered wild blackberries on the farm, I was beyond excited! It still brings me joy to go pick a bucket of berries! Since I’m sharing all my favorite blackberry recipes this week, I thought I would share Grandmother’s Blackberry Jam recipe. I couldn’t resist a taste when I finished making a batch this morning. I almost squealed with delight when the flavors flooded me with memories of biscuits with jam in Grandmother’s kitchen. If you are blessed with wild blackberries, you NEED to make some of this jam!
Grandmother’s Blackberry Jam
- Stock Pot with canning rack that fits in the bottom.
- Fine mesh strainer or cheesecloth to strain seeds from crushed berries.
- Large Pot to cook the jam in.
- measuring cups
- whisk and spoon
- 7 8oz canning jars with rims and lids- sterilized
- Canning Tongs to remove hot jars from boiling water.
- large bowl
- 5 Cups Crushed, strained blackberries
- 1 package Sure Jell premium fruit pectin
- 1/2 tsp butter
- 7 cups granulated sugar
- Crush and strain the blackberries to remove most of the seeds. Place a large bowl under the strainer to catch all the juice and pulp because that is what we use to make our jam!
- Pour the juice and pulp into a large pot. Add the Sure Jell pectin and butter, and whisk to combine. Bring to a full boil over high heat, stirring constantly. This means it will continue to boil when you are stirring it!
- Add sugar to fruit mixture in the pan. Return to a full rolling boil, stirring constantly. This may take a few minutes because the sugar has to melt. When it reaches a full rolling boil, boil for exactly 1 minute. Remove from heat.
- Ladle the jam immediately into sterilized 8 oz jars. Make sure you wipe any spilled jam from the rims with a damp cloth.
- Place a clean lid and ring on each jar and then place the jars on an elevated rack in a large stock pot. Cover with boiling water- at least 1-2 inches over the tops of the jars. Boil gently for 10 minutes. Remove and place upright on a towel to cool completely.
- Check the tops of the lids to see if they are sealed by pressing in the center. If it springs back, you must refrigerate. If it stays down, you have successfully canned the jam and they can be stored unopened, at room temperature in a cool dark place for up to 1 year! Refrigerate after opening. Should stay fresh for 3 weeks!
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