HOMEMADE KENTUCKY BLACKBERRY** – Page 2

Ingredients for Homemade Kentucky Blackberry Jam

To make this delicious and tangy jam, you’ll need just a handful of simple ingredients:

4 cups fresh blackberries (if using frozen, thaw and drain them first)
5 cups granulated sugar
1/4 cup lemon juice (freshly squeezed is best)
1 box (1.75 oz) fruit pectin (like Sure-Jell or Ball Pectin)
1/4 cup water
Pinch of salt (optional)

How to Make Homemade Kentucky Blackberry Jam

Making Kentucky Blackberry Jam is a straightforward process, but like any jam-making, it does require a little time and attention. Follow these steps for a perfect batch of jam that’s sweet, tart, and oh-so-delicious.

Step 1: Prepare Your Jars and Lids

Sterilize your jars: Begin by sterilizing your canning jars. Wash them with hot, soapy water, then place them in a large pot of boiling water for about 10 minutes. Alternatively, you can place them in a 200°F (93°C) oven for about 10 minutes to sanitize them. Make sure to also sterilize the lids by simmering them in water just before you’re ready to can.
Dry the jars: Remove the jars from the water and allow them to dry completely.

Step 2: Prepare the Blackberries

Mash the blackberries: Place the blackberries in a large mixing bowl or pot and use a potato masher or fork to mash them. You want to break them up but still leave some chunks for texture. If you prefer a smoother jam, you can use a blender or food processor to puree the berries.
Strain (optional): If you prefer a smoother jam without seeds, you can strain the mashed blackberries through a fine mesh sieve or cheesecloth to remove the seeds. This step is optional, as many people enjoy the rustic texture of the seeds.

Step 3: Cook the Jam

Combine ingredients: In a large saucepan or Dutch oven, combine the mashed blackberries, lemon juice, and water. Stir everything together until well combined.
Add the pectin: Stir in the fruit pectin. Pectin helps the jam set and gives it that perfect spreadable consistency. Stir until the pectin is dissolved, and bring the mixture to a boil over medium-high heat.
Add the sugar: Once the berry mixture reaches a rolling boil, gradually stir in the sugar. Continue to cook at a rolling boil for about 1-2 minutes, stirring constantly. Be sure to keep the heat high and the mixture bubbling, but be cautious to prevent it from boiling over.

Step 4: Test for Set

To know if the jam is ready to be jarred, you’ll need to test for the “set” (the point at which it thickens enough to spread easily).

Use the cold plate test: Place a small plate in the freezer for a few minutes. After the jam has boiled for 1-2 minutes, drop a small spoonful of the jam onto the cold plate. Let it sit for 30 seconds, then run your finger through it. If the jam wrinkles and stays in place, it’s ready to can. If it’s still runny, continue boiling for another minute and repeat the test.

Step 5: Can the Jam

Fill the jars: Once the jam has reached the desired consistency, carefully pour it into your sterilized jars, leaving about 1/4 inch of headspace at the top of each jar. Wipe the rims of the jars with a clean cloth to remove any jam residue.
Seal the jars: Place the sterilized lids on top of each jar and screw on the metal bands until they’re finger-tight. Don’t over-tighten, as the jars need to allow for some air to escape during the canning process.
Process the jars: Process the jars in a boiling water bath for about 10 minutes to ensure they seal properly. If you’re not familiar with canning, this step involves placing the sealed jars into a large pot of boiling water and letting them sit for the allotted time. This helps preserve the jam and creates a vacuum seal.
Cool the jars: Carefully remove the jars from the boiling water and let them cool on a clean towel or cooling rack. Once cool, you should hear the satisfying “pop” sound of the lids sealing. If any jars don’t seal, simply refrigerate them and use within a couple of weeks.

Tips for Perfect Blackberry Jam

Fresh vs. Frozen Blackberries: While fresh blackberries are ideal for this recipe, frozen blackberries can be used if fresh ones are not available. Just make sure to thaw and drain the berries before using them.
Sugar Alternatives: This recipe uses a traditional amount of sugar, but if you’re looking for a lower-sugar version, there are low-sugar pectin options available that you can use, along with sugar substitutes like Stevia or honey. Be aware that these substitutes may affect the flavor and consistency of the jam slightly.
Storage: Properly sealed jars of jam can be stored in a cool, dark place for up to 1 year. Once opened, keep the jam in the refrigerator and use it within a few weeks.
Add-ins: For extra flavor, you can stir in vanilla extract, cinnamon, or even a splash of bourbon (which is common in Kentucky recipes) to enhance the taste of your jam.

Why You Should Make Homemade Kentucky Blackberry Jam

There’s something deeply satisfying about making Homemade Kentucky Blackberry Jam. Not only do you get the freshest, most flavorful jam, but you also get the joy of preserving the bounty of the season. This recipe honors the traditional Southern way of canning and offers a homemade treat that’s perfect for any occasion.

Whether you spread it on toast, swirl it into yogurt, or use it as a filling for cakes, this blackberry jam adds a taste of Kentucky to every bite. And, because it’s made from simple, fresh ingredients, you can feel good about what you’re eating and sharing with loved ones.

So go ahead, pick some fresh blackberries, fire up the stove, and enjoy the sweet, homemade goodness of Kentucky Blackberry Jam!

Conclusion

Homemade Kentucky Blackberry Jam is more than just a delicious spread—it’s a piece of Southern tradition that’s easy to make and full of fresh, fruity flavor. With just a few simple ingredients and a little patience, you can enjoy a jar of homemade jam that will remind you of lazy summer days and sweet memories. Whether you’re an experienced canner or a first-time jam maker, this recipe is a fun, rewarding project that results in a jar of pure joy.

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