Homestead Collective Recipe Archive
http://www.homesteadcollective.org/hcra/
Blackberry Jam
3 1/2 c blackberries
1/4 c lemon juice
7 c sugar
1 package Certo
Boil clean jelly jars, bands and lids for 10 minutes; remove from heat. Remove jars, bands and lids from water
bath using tongs.
Liquify blackberries in a blender; this will reduce them to 2 c of blackberry pulp. (Note: at this point you can freeze the blackberry
pulp and make the jelly as much as a year later- just thaw the pulp and let it come to room temperature before
proceeding with the recipe.)
Place blackberry pulp in a heavy-walled stockpot (8 quart capacity). Over medium heat,
add lemon juice with stirring. Add sugar in half cup portions, gradually increasing the heat and stirring
constantly, allowing each portion of sugar to dissolve completely before adding the next. Heat should be at
medium-high by the time the last portion is added.
Continuing to stir constantly, bring the jelly to a rolling boil (i.e. boiling action does not stop when stirred), being careful not to let it boil over (stir
like mad and pull it off of the stove eye for a few seconds if necessary). Boil for one minute exactly, and
remove from heat.
Stir the jelly for five minutes, adding the package of Certo slowly with stirring at the beginning of the five minute period.
Speed is important in the next step, because if the jelly cools too much, your jars will not seal properly. If a jar doesn't seal, it's not the end of the
world; just use that jar first, placing it in the refrigerator after it cools to room temperature.
Working one jar at a time, carefully but quickly ladle the jelly into each jar, leaving 1/8" headspace and wiping jar rim clean
before placing lid on jar. Place band on jar and tighten. Allow jars to air-cool to room temperature (this will take hours).
Makes 56 ounces of jelly (7 cups).
This recipe was added: 16 December 2003