Only the ridiculous go blackberry or blueberry picking during 102ºF heat index weather. Right. So, what to do with buckets of plump, sweet berries? Share with family and friends, freeze for future recipes and . . . jam making! Here are two similar and easy recipes for blackberry and blueberry jam. Hope you enjoy!
BLACKBERRY JAM
8-10 washed and dried 8 ounce canning jars and lids
4 cups crushed blackberries
6 1/2 cups sugar
3 ounces pectin
Wash canning jars and lids by hand or in dishwasher, keep warm. Rinse and drain blackberries.
Measure sugar into a bowl and set aside.
Use a potato masher to crush the blackberries.
Place crushed blackberries into a stock pot on medium heat, bring to a rolling boil, stirring frequently. Slowly add pectin, while stirring and let boil for one minute.
Add the sugar, all at once to the pot, while stirring. Let simmer for ten minutes.
Fill canning jars, leaving 1/4″ space at top. Wipe excess off edges of jar. Seal tightly with plate and lid, return to water pot and boil jars ten more minutes. Place jars on a level surface and let cool 24 hours.
BLUEBERRY JAM
8-10 washed and dried 8 ounce canning jars and lids
4 cups crushed blueberries
2 tablespoons lemon juice
5 1/4 cups sugar
3 ounces pectin
Wash the canning jars and lids by hand or in the dishwasher, keep warm. Rinse and drain the blueberries.
Measure sugar into a bowl and set aside.
Use a potato masher to crush the blueberries. Place crushed blueberries into a stock pot on medium heat, add lemon juice and stir. Bring pot to a rolling boil while stirring frequently.
Slowly add the pectin, while stirring, and boil for one minute.
Add sugar, all at once to the pot, while stirring. Let simmer for ten minutes.
Fill canning jars, leaving 1/4″ space at top. Wipe excess off edges of jar. Seal tightly with plate and lid, return to water pot and boil jars for ten more minutes. Place jars on a level surface and cool 24 hours.
Bon appétit!
Have a good week! – – Joanne
Joanne Inspired 
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