Homemade Blackberry Jam Recipe | No Pectin

You can make blackberry jam without pectin and it's so delicious. Serve it for breakfast, lunch an dinner. Enjoy it in pastries, on ice cream and any where you would use fruit.

Get the printable instructions here:
https://eattravellife.com/blackberry-...

Here is what we needed to make this recipe #aff:
Water Bath Canner: https://amzn.to/3oGztJL
Dutch Oven Pot: https://amzn.to/3P8RwTF
Spatula: https://amzn.to/3AY2J42
Large measuring pitcher (4-6 cup size): https://amzn.to/3S5ZYWf
Canning utensils: https://amzn.to/3JUS7pm
Ladle: https://amzn.to/3w1OwSL
Mixing Bowls: https://amzn.to/3yiIfTW
half pint jars, seals & lids: https://amzn.to/3Drpako
Ball Blue Book Guide To Preserving: https://amzn.to/3DLIIQG
Thermometer: https://amzn.to/3WUwYmP

Ingredients
9 cups chopped blackberries
6 cups sugar
1/2 teaspoon butter (optional)

Instructions
Fill the water bath canner with water (to give the jars water 1 inch above the jars. Start heating the water while you process the cherries.
Wash the blackberries.
Place the blackberries and sugar into the Dutch oven.
Stir on low heat to get the sugar melted.
Add the butter (it keeps the jam from foaming)
Once the sugar is melted, turn up to medium-high heat.
Bring the mix to a boil over medium heat.
Stir to keep the mix from burning.
Bring to a rolling boil, stirring to keep from boiling.
Use your thermometer and monitor, we want to the temp to reach 220F.
Once it does, remove from heat.
Place the funnel on the jar and with the ladle, fill the jars, leaving 1/4" head space from the top.
Clean the top of the jar with a clean wet towel.
Place a seal on the jar and finger tighten.
Place the jars in hot water in the water bath canner.
Repeat filling each jar and placing into the water bath canner, water 1" over top of jars.
Bring the water to a boil and water bath jars for 15 minutes.
After the time is up, turn off the heat, remove the top of the water bath canner and allow the jars to sit for 5 minutes.
Remove the jars and place on a towel.
Cover the jars and allow them to cool for 12 hours.
Check to ensure they have sealed. Label and date the jars.

Notes
You do not need to use the butter, but it does help the jam from having a foaming top that needs to be removed when done boiling.
We recommend putting a towel on the bottom and tops of the jars to allow to cool slowly and keep any changes in temperature away from the jars (that could cause them to break).
To smash the berries, you can use a food processor, potato masher or blender. We blend in a food processor to get them broken up but not completely liquid.