Скачать или смотреть How To Can Blackberry Jam | Small Batch Canning: You'll Love The Gourmet Taste!

Small batch canning allows you to make jam in smaller batches. We use a jam/jelly maker to stir the jam and process.

When you are measuring the blackberries, please measure them when they are crushed, not whole. It's important for the berries to be crushed as they will not break down enough on their own while canning. It will also give you a jam versus a marmalade/chunky jam.

Printable recipe: https://eattravellife.com/canning-bla...

See the full recipe below.

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Ingredients
3 1/3 cups sugar
2 2/3 cups crushed blackberry (volume based on crushed not whole berries)
1/2 teaspoon butter
3 Tablespoons pectin

Instructions
With a blender/food processor, crush the blackberries. You will measure the blackberries based on crushed volume, not whole volume.
Place the pectin evenly around the inside of the automatic jam/jelly maker, confirming the stirrer is in the maker.
Add the crushed blackberries and butter.
Press the Jam and the Enter buttons on the maker, confirming the time is set to 21 minutes.
After 4 minutes the maker will beep, indicating it's time to add the sugar. Pour the sugar into the mix and place the cover on top.
The maker will do all the work and stir the mix.
Ensure the seals and jars are ready to go and that you have the funnel, ladle and bands.
You will also want to have a wet sterile paper towel to clean the rim of the jars after filling.
Once complete, the maker will beep again when it is complete.
Remove the stirrer with a pot holder and set aside.
Begin filling each jar with the ladle and jar funnel. Leave 1/4" inch headspace (that is top from the jar) when filling.
Clean off each jar rim to ensure there is no jam to keep the jar from sealing.
Place a sterile seal/lid on top of each jar and hand tighten the band over the jar to secure the lid.
Place the jars of jam into water bath and process for 10 minutes..
Remove from the water bath and allow to cool and seal.
Date and label the jars, so you know what it is

STOVE TOP:
If you don't have a small batch canner, place berries and pectin into a pan. Dutch oven would be good as this will boil up.
Bring to a hard rolling boil on high heat, Stir this constantly or it will burn on the bottm.
Add the sugar & pat of butter and continue to stir.
Bring to a full rolling boil for 1 minute.
Remove from the heat and skim off foam if any).
Place in jars leaving 1/4" headspace.
Wipe rims with clean wet towel and place lid on, hand tightening the band.
Place jar in hot water bath and process for 10 minutes once it reaches a boil.
Remove jars and place on towel and cover. Let sit 12-24 hours to cool.
Check jars to confirm they have sealed, then date and label.