Marionberry Jam

You can only eat so many blackberries in two weeks. We have been eating them fresh. We have been making galettes. So now we are making jam.


Note this receipe makes about 8 jars

  • Marionberries and/or blackberries (about two and one-half pounds)
  • 6 1/2 cups sugar
  • Ball Liquid Fruit Pectin pouch

You will need:

  • Boiling water canning pot or spaghetti pot with a lid, and a rack (to keep the jars off the bottom of the pot)
  • Clean glass preserving jars and lids and rings (aka bands)
  • Large, deep 6-to-8 quart saucepan
  • Liquid and dry measuring cups
  • Common kitchen utensils, such as a long-handled wooden spoon, ladle, and funnel
  • Tested jam or jelly recipe
  • Quality ingredients at the peak of freshness

Before you begin:

  1. PREPARE boiling water canner by filling half-full with hot water. Keep water simmering while covered.
  2. HEAT jars and lids in hot water, not boiling, until ready to use. Keeping the jars hot helps prevent them from breaking when hot jam or jelly is added. To prevent seal failrre, do not boil lids. Leave rings at room temperature for easy handling.

Making the jam:

  1. Prepare the fruit (Crush one layer at a time using a potato masher).
  2. COMBINE prepared fruit with sugar in a 6-to-8 quart saucepan. Note: There is no need to add lemon juice because blackberries do not require any additional acidity. Add up to 1/2 tsp butter to reduce foaming. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring frequently.
  3. Add Ball brand Liquid Fruit Pectin, immediately squeezing entire contents from a pouch. Continue hard boil for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.

Filling and sealing your jars:

  1. LADLE hot jam into hot jars, one at a time, leaving 1/4 inch headspace. Clean rim and threads of jars using a clean, damp cloth to remove any residue.
  2. CENTER hot lids on jars, allowiing sealing compound to come in contact with the jar rim. Apply rings and adjust until fit is fingertip tight.
  3. PLACE filled jars onto rack in canner. Be sure water covers tops of jars by 1 to 2 inches. Add hot water if necessary. Place lid on canner. Bring water to a gentle, steady boil.
  4. PROCESS jars for 10 minutes, adjusting for altitude according to the Altitude Chart. After processing is complete, turn off heat and emove lid. Let jars stand for 5 minutes.
  5. REMOVE jars from canner and set upright on a towl to cool, undisturbed, for 12 to 24 hours. Bands should not be retightened as this may interfere with the sealing process. After cooling, test seals by pressing the center of each lid. If a lid does not flex up and down, then it is sealed! If a lid is not sealed with 24 hours, refrigerate immediately for up to 3 weeks or reprocess for the full length of time using a new lid.
  6. CLEAN sealed jars. Remove the rings (optional). Wipe jars and lids with a clean, damp cloth. Label and store in a cool, dry dark palce up to 1 year.

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