Blackberry Jam

We love this blackberry jam on warm toast on frosty mornings.

By Yankee Magazine

Jul 27 2017


Blackberry Jam

Photo Credit : Heath Robbins

We love this blackberry jam on warm toast (or warmed, sliced Anadama bread) on frosty mornings.


4 pints


10 cups blackberries
6 cups sugar


In a large soup pot over low heat, crush berries until soft.

Pass through a food mill to remove seeds. Return to pot and stir in sugar. Bring to a slow boil, stirring often, until sugar dissolves.

Raise heat to high and cook, stirring often, until mixture reaches 220° on a candy thermometer.
Pour into hot sterilized canning jars (leaving headspace), seal, and process for 20 minutes.