Perfect Seedless Blackberry Jam Recipe
We are fortunate to have tons of blackberry bushes located throughout our apartment complex. I'm sure it drives the gardeners crazy, but we love it! When life gives you lemons, take them, because free stuff is cool! And when life gives you blackberries, make jam.
We've had record-breaking heat in Norther California, so the blackberries that usually aren't ripe until late August are getting ripe early. So Sunday night Country Boy runs into the apartment yelling "the blackberries are ripe, the blackberries are ripe!" City Girl's response? Grab a bowl!!! Let's go!!! (Never thought I would get so excited about blackberry picking!) 2 hours and a few gallons of blood later... 6 pound of blackberries. NOW, time to make jam!
- 6 lbs blackberries, washed thoroughly.
- 6 cups of sugar
- 3 teaspoons cinnamon
- 1.5 teaspoons nutmeg
- 1/3 cup lemon juice
- 1/2 teaspoon vanilla
- 2 packets (1 box) liquid pectin
- 1/4 cup rum (optional)
- In batches, blend blackberries in blender or food processor, about thirty seconds per batch or until pureed.
- Run blackberries through a strainer to remove seeds, mashing with the bottom of a ladle to make sure all juice and pulp get through the strainer and only the seeds are left behind.
- Sterilize jars and lids and prepare canning pot with boiling water.
- In a large stainless steal pot or double boiler, mix blackberry puree and sugar and bring to a simmer, about 10 minutes.
- Add cinnamon, nutmeg, lemon juice and vanilla and bring to a rolling boil, stirring frequently to prevent sticking. Boil for 5 minutes, add the rum (if desired), and boil 1 additional minute.
- Add the liquid pectin and boil 3 more minutes, stirring constantly to prevent sticking. Remove from heat.
- Fill jars with hot jam, apply lids and tighten rings, submerge in a hot water bath for 12 minutes.
- CAREFULLY remove the jars and allow to cool completely.