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Small Batch Blackberry Jam Recipe with Water Bath Canning

Close-up of a small glass jar filled with rich, dark purple homemade blackberry jam.
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Make homemade preserves using this reliable small batch blackberry jam recipe, complete with water bath canning steps and pectin guidance.

Ingredients

Scale
  • 4 cups crushed blackberries (about 3 pints fresh)
  • 1/2 cup water
  • 1 box (1.75 oz) regular powdered pectin
  • 7 cups granulated sugar

Instructions

  1. Prepare your water bath canner: Fill the canner halfway with water and bring it to a simmer (180 degrees F). Have your jars, lids, and bands ready.
  2. In a large, heavy-bottomed pot, combine the crushed blackberries and water. Heat over medium-high heat until the mixture reaches a full rolling boil that cannot be stirred down.
  3. Quickly stir in the powdered pectin. Return the mixture to a full rolling boil.
  4. Add the sugar all at once, stirring constantly. Return the mixture to a full rolling boil. Boil hard for exactly 1 minute, stirring constantly.
  5. Remove the pot from the heat. Skim off any foam from the surface using a metal spoon.
  6. Ladle the hot jam into hot, sterilized canning jars, leaving 1/4 inch headspace. Wipe the rims clean with a damp cloth. Center the lids and screw on the bands until fingertip tight.
  7. Place the filled jars into the simmering water bath canner, ensuring they are covered by at least 1 inch of water.
  8. Bring the water to a full, rolling boil. Once boiling, start the timer. Process jars for 10 minutes (adjust time for altitude if necessary).
  9. Turn off the heat, remove the canner lid, and let the jars stand in the hot water for 5 minutes.
  10. Carefully remove the jars and place them on a folded towel or wire rack, away from drafts. Let them cool undisturbed for 12 to 24 hours. Check seals; sealed jars are ready for storage.

Notes

  • To test for gel stage without pectin, place a small plate in the freezer before starting. When you think the jam is done, drop a teaspoon of jam onto the cold plate. Return it to the freezer for 1 minute. Push the jam; if the surface wrinkles, it has reached the gel stage.
  • If you prefer a lower sugar jam, you must use a low-sugar pectin product and follow the specific instructions on that package, as the boiling time will change.
  • For best results when canning, use fresh, firm blackberries.

Nutrition

Find it online: https://cookincorner.com/blackberry-jam-canning-guide/