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!
- 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.