Spiced Blackberry Jam (Cooked)
All those fabulous blackberries just waiting for some jammin'! This recipe kicks it up a notch with the addition of some warm spices. Make a batch or two to enjoy all winter long!
Servings 8 jars
- 7 c blackberries fresh, or if frozen then thawed
- 1 pkg Certo pectin crystals (do not use liquid pectin)
- 7 c sugar
- 2 tsp cinnamon
- 1 tsp allspice
- ½ tsp nutmeg
- ½ tsp cloves
- Combine the sugar with the spices and set aside.
- Crush the blackberries one layer at a time using a potato masher.
- Because blackberries have a lot of seeds, I like to strain the mashed berries through a sieve with the back of a spoon. The remaining seeds get put aside in a separate bowl. You need to end up with exactly 5 cups of prepared fruit/juice, so add back however much of the seed pulp as necessary.
- Pour the 5c of berries into a large stew pot over high heat, stirring constantly so as not to scorch the berries.
- Add the pectin a little at a time while stirring constantly, until the berries reach a full boil.
- Add the sugar/spice mixture, stirring constantly, and bring back to a full rolling boil; boil for one minute.
- Remove from the heat and pour into hot sterilized jars, leaving 1/4" space from the rim. Seal with the canning lids and rings, tightening just finger tight.
- Leave jars to stand at room temperature for 24 hours or until set.
Unopened cooked jam may be stored at room temperature for up to a year. Once opened, keep the jam in the fridge and use within 3 weeks.