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Blackberry Jam {seedless} *a guest post

8/19/2015

1 Comment

 
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Blackberry Jam {Seedless}

..."I have been making blackberry jam every year since my blackberry bushes started producing enough fruit, about 5 years ago. This was my first try at "seedless", and I may never go back to using the whole berries again. I ran these through the juicer 5 times, to be sure and get as much of the juice and pulp as I could. The result was a very pulpy juice, and the texture of the jam is unlike any I've ever made. Not chunky enough to be jam, or clear and "glassy" enough to be jelly. It's a thick fruit butter like jam, with the amazing full flavor of blackberries, without seeds. BTW I dehydrated what was left of the seeds and pulp, as a tasty treat for the egg lady's chickens ..."  JD Provence

Blackberry Jam {seedless}

Ingredients: 
5 Pounds Blackberries (5 cups juice)
5 Cups Sugar
1 Package Pectin
1/2 tsp butter *optional

Directions: 
If seedless is desired, juice berries in juicer. Measure 5 cups prepared juice into large saucepan. Measure sugar into separate bowl. Remove 1/4 cup sugar and mix with pectin in separate small bowl and add to juice. Bring juice to full rolling boil, add remaining sugar, plus 1/2 Teaspoon butter, *if desired, to reduce foaming. Bring back to full rolling boil and boil exactly 1 minute. Remove from heat, scrape any foam from top, fill prepared, sanitized jars to within 1/4" of top, for proper head-space. Process in Water-Bath canner for 15 minutes, adjusting time for altitude/elevation. Remove from canner, place in draft free area, on cooling rack or towel, until completely cooled. Wash, label and store without rings.  Store any unsealed jars in fridge for immediate use. 

Yield: 7 half-pints

Recipe & Photos by: JDP for Canning and Cooking at Home 
blackberry juice
Cooking down into jam
yummy final product
1 Comment
Hadia link
8/20/2015 11:21:27 am

JD and Diane! I loved the texture of your blueberry jam! This will be on my to do list! Looks so delicious! Thank you for sharing!

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© Copyright 2021, Canning and Cooking at Home.
All images & content are copyright protected. While I love it when you share, please do not use my images on your own site/page without prior permission.  If you want to publish any of my images, please email me and ask first. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to this website and the recipe. If you want to republish this recipe as your own, please re-write the recipe in your own words and link back to this website and the recipe.

  • Home
  • Diane's Blog
  • Canning 101
  • Recipe Index
    • Canning Recipes >
      • Jams/Jellies/Fillings/Butters/Juices
      • Meats/Other
      • Pickling
      • Pressure Canned Soups
      • Tomatoes
    • Cooking Recipes >
      • Breads
      • Breakfast
      • Instant Pot Recipes
      • Main Dishes
      • Soups
      • Sweets
      • Drinks
      • Sauces/Apps/Sides
    • Recipe Collections >
      • Asian Inspired Recipes
      • Cherry Recipes (preserving)
      • Easter Menu Ideas
      • The Apple Cart
      • Irish Fare
      • Jelly & Jam Recipes
      • Mexican Inspired Recipes
      • Pickle Recipes
      • Freezer to SlowCooker
      • Soups
      • Summer Grillin' Guide
  • Work with Me
  • Recipes Via Email
  • Give Aways
  • Privacy Policy