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certo blackberry jam recipe with pectin

Certo Blackberry Jam Recipe with Pectin

Have you ever felt frustrated when store-bought blackberry jam doesn't quite hit the mark—either too runny, overly sweet, or lacking that fresh berry flavor? It’s enough to make you wish for a better solution. Fortunately, making your own blackberry jam with Certo pectin is easier than you might think. Not only will you achieve the perfect texture and taste, but you'll also enjoy the satisfaction of creating something truly homemade. Here’s everything you need to know to get started. Prep Time: 30-60 minutes Total Time: 45 minutes
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Ingredients
  

  • 4 cups prepared blackberries approximately 2 quarts fully ripe blackberries
  • 7 cups sugar measured into a separate bowl
  • 1/2 tsp butter or margarine optional, to reduce foaming
  • 1 pouch Certo Fruit Pectin
  • Optional ingredient:
  • 1 tablespoon lemon juice for added tartness and flavor balance

Instructions
 

Step 1: Prepare Equipment

  • Sterilize jars and lids. Wash jars and screw bands in hot soapy water and rinse thoroughly. Pour boiling water over the lids in a saucepan off the heat and let them stand until ready to use.
  • Bring a boiling-water canner half-full of water to a simmer.

Step 2: Prepare the Blackberries

  • Wash the blackberries thoroughly and drain them.
  • Crush the blackberries one layer at a time. If desired, press half the pulp through a sieve to remove some seeds. Measure exactly 4 cups of prepared fruit.

Step 3: Cook the Jam

  • Place the prepared fruit into a large (6- or 8-quart) saucepot.
  • Stir in the sugar and butter (if using) to reduce foaming.
  • Heat the mixture over high heat, stirring constantly, until it reaches a full rolling boil (a boil that doesn’t stop bubbling when stirred).
  • Quickly stir in the Certo pectin and return the mixture to a full rolling boil. Boil exactly 1 minute, stirring constantly. Remove from heat and skim off any foam with a metal spoon.

Step 4: Jar the Jam

  • Ladle the hot jam into prepared jars, filling them to within 1/4 inch of the tops.
  • Wipe the jar rims and threads clean. Cover with two-piece lids and screw the bands tightly.
  • Place the jars on an elevated rack in the canner. Lower the rack into the canner, ensuring the water covers the jars by 1 to 2 inches. Add boiling water if necessary.
  • Cover and process jars in gently boiling water for 10 minutes.

Step 5: Cool and Store

  • Remove jars and place them upright on a towel to cool completely.
  • Check seals after cooling by pressing the middle of the lid. If the lid springs back, it is not sealed and should be refrigerated.