Easy Blackberry Jam Recipe Low Sugar with Canning Instructions
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- 4 Cups Freshly picked and washed berries (or frozen and thawed)
- 1 box of No Sugar PectinNote from Melissa: (the only store bought pectin I use is Pomona’s Pectin, it’s a natural pectin without added sugar or GMO ingredients and allows you to make no sugar added jams and jellies. You won’t need to use the whole box when using Pomona’s, just follow the instructions that come with it)
- 1/4 cup lemon juice if using sweet blackberries
- 1 Cup Grape Juice (unsweetened concentrate in full form)
- To get started, get out your canning equipment. We will water bath process this jam; you’ll need your canning pot, lids, jars in your choice of size (I like smaller jars for jam), rings, etc. — you know the drill. Get yourself set up to can before starting to make your jam, because the jam doesn’t take long, at all, to make.
- Prepare your water bath canner by turning the heat to medium. Make sure the water level is deep enough to completely cover your filled jars of jam by at least 1 inch.
- You’ll want to use a large stainless or enamelware pot for cooking up your jam, and put it on low heat. Dump in your clean/washed berries, I slightly crush mine with a potato masher. Optional.
- Turn heat up to medium. Dump in grape juice and stir.
- Add pectin per instructions on the box.
- Ladle the jam into jars to 1/4 inch headspace, remove air bubbles and add more jam if needed to stay at the 1/4 inch headspace, make sure jar rims are wiped clean, put lid in place, fasten the ring down and set in the canner rack. Repeat.
- Bring water to a full boil in canner and then process for 15 minutes. When my timer goes off, I turn off the burner and remove the lid for 5 minutes or so. Then carefully (with a jar lifter) remove jars and set them on a towel to cool for 24 hours
- After 24 hours, check seals, remove bands, wipe down the jars, label lids and put them on the pantry shelf.