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There is something undeniably delightful about creating homemade jams that capture the essence of seasonal fruits. The process of transforming fresh produce into a sweet, spreadable concoction is not only satisfying but also a way to preserve the fleeting flavors of summer for enjoyment all year long. Whether spread on toast, slathered on pancakes, or used as a filling for desserts, homemade jams bring a burst of flavor that store-bought varieties often lack. One such recipe that stands out in the world of preserves is the Sweet & Tangy Blackberry Bliss Jam.

Best Homemade Blackberry Jam

Experience the delightful taste of homemade Sweet & Tangy Blackberry Bliss Jam! With just fresh blackberries, sugar, lemon juice, and a hint of vanilla, this simple recipe captures the essence of summer in a jar. Quick to prepare and perfect for spreading on toast or pairing with desserts, this jam is sure to impress. Just follow easy steps to mash, cook, and seal for a delicious treat you can enjoy year-round. Perfect for gifting too!
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Ingredients
  

4 cups fresh blackberries (washed and stems removed)

1 ½ cups granulated sugar

2 tablespoons lemon juice (freshly squeezed)

1 teaspoon vanilla extract (optional)

1 packet (1.75 oz) fruit pectin (like Certo or Sure-Jell)

½ teaspoon butter (to reduce foaming)

Instructions
 

Prepare the Jars: Sterilize your canning jars and lids by boiling them in water for 10 minutes. Keep them warm until ready to use.

    Mash the Blackberries: In a large mixing bowl, mash the washed blackberries with a potato masher or fork until they reach your desired consistency. You can leave some chunks for added texture.

      Cook the Jam Mixture: In a large pot over medium heat, combine the mashed blackberries, granulated sugar, lemon juice, and vanilla extract. Stir well to combine. Add the fruit pectin and butter.

        Bring to a Boil: Heat the mixture while stirring occasionally until it comes to a rolling boil. This is crucial, as it needs to boil for exactly 1 minute for the pectin to activate properly.

          Test the Consistency: To check if the jam is ready, place a spoonful on a cold plate and let it sit for a minute. Run your finger through it; if the jam holds its shape, it's done.

            Fill the Jars: Remove the pot from the heat. Carefully ladle the hot jam into your sterilized jars, leaving about ¼-inch headspace at the top. Wipe the rims with a clean cloth to remove any residue.

              Seal and Process: Place the sterilized lids on each jar and screw on the metal rings until they are fingertip-tight. Process the jars in a boiling water bath for 10 minutes to ensure proper sealing.

                Cool and Store: Remove the jars from the water bath and let them cool on a clean towel for 24 hours. Check the seals by pressing down on the center of each lid; if it doesn’t pop back, the jar is sealed. Store in a cool, dark place.

                  Prep Time: 15 minutes | Total Time: 30 minutes (plus cooling) | Servings: About 5 half-pints