Blackberry Jam {seedless} *a guest post

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