This is a basic blackberry jam with a sweet little twist; vanilla. Adding the vanilla makes for a delectable flavor in this blackberry jam without pectin that brings it up to the level of dessert. Emmaline and I love to take basic recipes and bring them up a notch. This Vanilla Blackberry Jam without Pectin recipe did just that, contributing another great addition to our pantries.
Makes: 6 pint jars
9 cups crushed or blended blackberries
½ tsp vanilla
6 cups sugar
1/2 tsp butter (optional)
Do you need a jam pot to make this recipe with us? The one on the right is similar to the one we use in this video. If you want a clip-on thermometer we recommend a long one like the one we use. You can find it here.
Preparation:
Prepare your water bath canner by filling it about halfway full with water and place it on the stove on medium heat.
Place your jars in the oven to heat up at 250 degrees Fahrenheit.
Place canning lids in a saucepan of water and bring it up to a boil and then reduce it to a simmer until ready for them.
Blend or mash blackberries to measure 9 cups. You want ripe berries. You’ll notice in my picture there are a number of unripe ones. That may be due to the little helpers I have. If you have similar little helpers don’t worry too much, the sugar will mellow out any degree of tartness from unripe berries. Even if the sugar doesn’t, the vanilla will.
Cook the Blackberry Jam Without Pectin to the Gelling Point:
Combine crushed or blended blackberries and 6 cups of sugar in a large saucepan.
Add the optional 1/2 teaspoon of butter to reduce foam.
Cook rapidly to the gelling point (220 Degrees Fahrenheit at Sea Level). Reduce the temperature by 2 degrees for every 1,000 feet above sea level. Constantly stir to prevent sticking or burning. Remove from heat. Skim off foam if necessary.
Add 1/2 teaspoon of vanilla. Adding it after cooking down the jam maintains the vanilla flavor better.
Fill Jars with Vanilla Blackberry Jam:
Clean the jar rim. Center the lid on the jar and adjust the band to finger-tip tight.
Repeat until all of your jars are full.
Process Jars of Jam:
Place the filled jars into the water bath canner. Make sure the water covers the jars by at least 1 to 2 inches. Adjust heat to medium-high, cover the water canner, and bring water to a rolling boil. Process pint jars for 15 minutes. Adjusting processing time for your altitude. If you are unsure how to use a water bath canner, check out our canning basics video.
Once the jars of jam are done processing turn off the heat and remove the cover. Remove the jars from the water bath and place them spaced out on a towel on the counter. Cool 12 to 24 hours. Check seals. Label and store jars in a cool dry place.
