Bizz & BooBoo

A hippie mama doing her best!

My first blackberry jam! August 10, 2011

This is my summer of firsts for canning 🙂

Considering the only thing I had ever canned before is some grape jelly with my Mom last year (or was it the year before?) pretty much everything is a first for me!

I decided to go with the Pomona’s Pectin because I wanted something that I didn’t have to add an armload of sugar to. I looked at the little pamphlet of recipes that comes with it to figure out what to do. I decided I will start with basics and if it works then I will look for more exciting recipes 🙂

I had two possible recipes that I was thinking of following and they called for either 3 or 4 cups of mashed berries. I have no clue what that translates into for non-mashed berries. So while I was at the wednesday farmer’s market I asked the guys at the booth where I was buying the blackberries how many I needed for 4 cups of mashed berries to make jam. They asked me how many pints I was doing… ummm.. I don’t know – I didn’t look at how much the jam would make. So they didn’t know and I didn’t know.

I took my best guess and I purchased a beautiful tray of three looking forward to making some blackberry jam!

I decided to go with the “low sugar or honey” recipe in the pomona’s packet and proceeded to get the berries mashed to get my needed 4 cups.

But, I only ended up with 3 cups of mashed berries. Hmmmm, what should I do.

I scanned over the Pomona’s pamphlet again and found that the recipe for “Cooked All Fruit” Blackberry Jam only called for 3 cups of mashed fruit – guess I am going to make that one now!

*Note – I remembered this time how LONG it took my pots of water to boil to sterilize my jars and then to process my jars – so I turned my big pots of water on about 1/2 hour before I started “making” the jam.

I put the mashed berries, lemon juice and calcium water in the pan on the stove and started stirring.

In another smaller pot I started to bring the juice concentrate to a boil.

Once it boiled I poured it into my blender and added the pectin and blended for a little over a minute when it looked like all the pectin was dissolved!

I then brought the berries to a boil and added the pectin blend I had just prepared.

At this point I removed the berries from the heat and removed my jars from their hot water! I am so happy for the canning set my Mom got me last Christmas with the lid lifter and jar lifter and funnel – necessities for canning and not burning yourself!

I poured the jam into the jars and actually remembered to release air bubbles and wipe the rims this time (even though the recipe didn’t specifically direct me to do so – go figure….).

Then I processed the jars for 10 minutes in boiling water as directed!

Out came beautiful jars of blackberry jam – and once again the sweet *ping* of canning success made me do a little happy dance and giggle!

And I am never one to waste if I can help it, so I scooped out the remainder of the jam that didn’t go into the jars and enjoyed it on a piece of toast!



Here is the official recipe I used from the Pomona’s packet if you want to give it a go:

Blackberry “All Fruit” Jam


3 Cups mashed fruit

1/4 Cup lemon or lime juice

1 Cup juice concentrate (white grape, apple)

2 teaspoons pectin powder

2 teaspoons calcium water

Step 1: Sterilize Jars

Step 2: Prepare berries & measure fruit into pan with lemon or lime juice

Step 3: Add proper amount of calcium water (prepared per directions in pamphlet) from jar into pan and stir well

Step 4: Bring 1 cup juice concentrate to boil in separate pan. Once boiling put in blender and add pectin powder, vent lid and blend for 1-2 minutes until powder is dissolved.

Step 5: Bring Fruit in pan to a boil. Add pectin-concentrate mixture. Stir 1 minute while cooking. Return to boil and remove from heat.

Step 6: Fill jars to 1/4″ of top. Screw on lids. Place in boiling water and boil for 10 minutes. Remove from water and let jars cool. Check seals – lids should be sucked down. Lasts about 3 weeks once opened.


Now I have a canning question for anyone who might know. When it says to fill jar 1/4″ from the top I understand that is so if it expands, etc it will not explode. But if you only have enough let to fill say 1/2 of the jar, is it still fine to do that and process it, etc????


*This post was shared on Real Food Whole Health: Fresh Bites Friday on 8/26/2011!

*This post was also shared on The Nourishing Gourment Pennywise Platter Thursday 9/8/2011!

*Posted on my Gather Page 9/13/2011!

PS – I will be doing my first review and giveaway of a product SOON! Keep an eye out 🙂


2 Responses to “My first blackberry jam!”

  1. Hi, I enjoyed reading about your blackberry jam experience with Pomona’s Pectin. In answer to your question, if you have a half full jar you cannot properly seal that jar. The head space is too big and either the lid won’t seal at all or if it does seal, it will be a weak seal that you cannot trust. You can put the half full jar in the freezer for long term storage. Or you can put it in the fridge for immediate consumption. ~ Connie from Pomona’s Pectin.

    • Thank you so much for reading my blog and for your reply Connie. I had gone ahead and tried to seal two half full jars (one of blackberry and one of peach) and they both did seal (made the ping) and it has been about a week. Do you think they are still ok to move to fridge or freezer???

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