Making Jams and Jellies
with powdered pectin
- 6 cups crushed blackberries (about 3 quart boxes berries)
- 1 package powdered pectin
- 8½ cups sugar
Yield: About 11 or 12 half-pint jars
Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
Procedure: Sterilize canning jars and prepare two-piece
canning lids according to manufacturer's directions.
To prepare fruit. Sort and wash fully ripe berries; remove any stems or caps.
Crush berries. If they are very seedy, put part or all of them through a sieve or food mill.
To make jam. Measure crushed berries into a kettle. Add pectin and stir well. Place on high
heat and, stirring constantly, bring quickly to a full boil with bubbles over the entire surface. Add
sugar, continue stirring, and heat again to a full bubbling boil. Boil hard for 1 minute, stirring constantly.
Remove from heat; skim.
Fill hot jam immediately into hot, sterile jars, leaving ¼ inch headspace. Wipe rims of jars with a
dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner.
|Table 1. Recommended
process time for Blackberry Jam in a boiling water
||Process Time at Altitudes of
|Style of Pack
||0 - 1,000 ft
||1,001 - 6,000 ft
||Above 6,000 ft
This document was adapted from "How to Make Jellies, Jams and Preserves at Home." Home and Garden Bulletin No. 56.
Extension Service, United States Department of Agriculture. 1982 reprint. National Center for Home Food Preservation,
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