Blackberry Freezer Jam

[GreenEyedLady]

Does anyone have a recipe for this that they could share? I'm a fan of blackberries, and every summer I'd go out to the wild blackberry bushes around my house. Normally these bushes would only carry a small number, yielding less than a pint container's worth of berries. Since the birds and insects would beat me to alot of the better ones, I consider myself lucky this year. One older bush in particular has produced a rather large amount of berries, so many that I can pick a handful of the fruits every morning. I don't know any recipes for blackberries, though, so if anyone could provide me with some information towards cooking with them, I'd be delighted.

[bluebird]

I use the freezer jam pectin mix from the store. I have made peach and strawberry freezer jam. I love it.

[Minny]

There is a recipe for freezer jam & freezer jelly on the insert in the package of Sure-jell. Buy a box of Sure-Jell & get the insert out & follow the instructions. It also has the instructions for cooked jams & jelly.
You can also make pies & freeze them to bake later. Blackberry cobbler, or you can make a topping for ice cream or pancakes/waffles. I love to put them in a bowl with milk & a little sugar & eat them that way or put them in my cereal.

[Moosemom]

I have red raspberry and blackberry bushes in my backyard, so every year we make freezer jelly. I LOVE Sure Jell and found Certo, which is made by Sure Jell. I have a wrist injury and found that the constant stirring of the water for the Sure Jell was aggravating my injury. The Certo is a liquid form of the Sure Jell. There is no difference in the results. But the key is you MUST FOLLOW THE INSTRUCTIONS to the tee. The only berry I have had trouble making freezer jam is the blueberry.
Good Luck and Enjoy your Jam ! ! !

[apricot]

Here's a recipe I used several years ago.

4 cups of blackberries
4 cups of sugar
1/2 teaspoon finely shredded lemon peel
1-1/2 ounce package regular powdered fruit pectin. (I got the best results with the type that comes in a yellow box. I think it is just called "pectin" but will have to check on that.)
3/4 cup of water

Crush berries with a potato masher or run them through a blender until you have 2 cups. (I used the blender). Mix berries, sugar and lemon peel. Let stand for 10 minutes, stirring occasionally.

In a small saucepan combine pectic and water. Bring to boiling over high heat, boil 1 minute, stirring constantly. Remove from heat and add to berry mixture; stir for 3 minutes or until sugar is dissolved.

Immediately ladle into half-pint freezer containers, leaving a 1/2-inch headspace. Seal and label. Let stand at room temperature 24 hours or until set. Store for up to 3 weels in the refrigerator or up to a year in the freezer.

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(I also tried the low-sugar and sugarless pectic and did not get good results with those.)

[apricot]

I believe the pectin that comes in the yellow box is the brand "MCP."

[cat lover]

I use this recipe for all freezer berry jams

3 cups crushed berries *
5 cups sugar
1 package powdered pectin (Sure Jell)
1 cup cold water

Put the cleaned and stemmed berries into a large mixing bowl. Add the sugar mix well, and let stand for 20 minutes. Stir occasionally.Dissolve the Sure Jell in 1 cup cold water in a saucepan and bring to a boil. Boil one minute. Add pectin solution to the fruit and sugar mixture. Stir vigorously for two minutes. Pour the jam into clean freezer containers or canning jars, leaving 1/2" headspace. Cover the containers and let stand for 24 hours or till the jam has set and become firm. Makes about 8 half pint jars or freezer containers. Thaw overnight in the refrigerator. *DO NOT PUREE THE BERRIES. They need to be crushed or they will be too juicy