Wild Blackberry Jam - Picking and Preserving

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🥗Healthier: agar-agar

💰Cheaper: cornstarch

Agar-agar is a plant-based gelling agent.

Pick wild blackberries from the blackberry patch.

Sanitize six half pint jars.

Rinse the blackberries thoroughly to remove leaves and bugs.

Measure out and crush nine cups of blackberries using a potato masher.

Combine the nine cups of mashed blackberries with six cups of sugar in a saucepan.

Bring the mixture to a boil and monitor the temperature until it reaches the gelling point of 220 degrees Fahrenheit using a candy thermometer.

Prepare a funnel to help fill the jars without spilling.

Fill the jars with the blackberry mixture, leaving a 1/4 inch headspace.

Clean the rim of each jar thoroughly to ensure a good seal.

Simmer the lids and place them centered on the jars, twisting them on fingertip tight.

Use a jar lifter to place the jars into a water bath canner.

Ensure the jars are covered by at least an inch of water and bring it to a boil.

Boil the jars for at least 15 minutes.

After boiling, let the jars cool for at least 12 hours before handling them, preferably 24 hours.

Listen for the pop sound indicating the jars have sealed properly.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary