I don’t think it’s a secret at this point that I love to cook. Or that I’ve started canning with a vengeance. I think I can hold my head up and declare this summer’s fruit bounty fully explored here at the Reeve house. There are still some fruits left to experiment with this summer, but it’s been a huge success. And yes, I still keep forgetting to take more photos! Hannah and I are just having too much fun.

So now I think I’ve officially posted everything I’ve done with strawberries and cherries this summer. Here’s the first thing I did with the blackberries Hannah and I picked. 

This jam was inspired by a fantastic recipe from Food in Jars. I did not mash the berries through a strainer, so it isn’t a seedless jam. I just mushed them into a delicious puddle of juicy goodness.

I also added the pectin at the beginning, and then added the sugar all at once. This was closer to the strawberry jam recipe I made, which I loved.

And, finally, I skipped the nutmeg and cinnamon from this recipe and instead added 2 Tbsp of pure vanilla extract to the mixture. That kind of took this jam into heavenly territory, and one day when I have the presence of mind I will photograph the finished jam. Because other than the seeds it’s pretty amazing.

Blackberry Jam (adapted from Food in Jars recipe)

6 cups blackberry pulp (8-9 cups of berries, mashed)
4 cups sugar
2 Tbsp vanilla extract
1 lemon, juiced and zested
1 packet liquid pectin (half the box)

Prepare your jars, start your lids to simmering and bring your canning pot to a boil.

In a large, non-reactive pot (stainless steel or enameled cast iron), combine the pectin and fruit pulp and bring to a simmer. Add the sugar all at once. Stir to combine.

Add the vanilla and stir. Let the mixture reach a boil, stirring frequently to prevent it from boiling over. Let it boil vigorously for at least five minutes to activate the pectin.

Fill your jars with the hot jam, wipe rims, apply lids and rings and process in a boiling water canner for ten minutes.