Blackberry Preserves
Blackberry preserves are a delicious, easy way to enjoy summer's bounty. Our homemade blackberry preserves are sweet and tart with a bright flavor that's perfect on toast, cornbread muffins, or our Matcha scones.
Servings: 4 half pints
Calories: 831kcal
Equipment
- 8 oz rounded Ball Canning Jars
- Water Bath Canning Equipment
- Ball Water Bath Canning Method web guide
Ingredients
- 6 cups fresh blackberries about 2½ lbs
- 3 cups white granulated sugar
- ¼ cup lemon juice fresh or bottled
Instructions
- Prepare the jars first. Wash and sanitize. You can use the dishwasher on the hot wash and hot dry session to sanitize. Set aside on a towel to dry.
- Measure out the berries and wash them. Put them in a large, heavy bottom saucepan or Dutch oven.
- Add the sugar and cook on medium heat until the sugar is dissolved, stirring gently so you don't break the berries too much. Be sure to scrape the sides of the pan free of any granulated sugar.3 cups white granulated sugar, 6 cups fresh blackberries
- Add the lemon juice and stir while bringing the mixture to a full boil. If foam develops, either scoop it off and discard, or stir it down.¼ cup lemon juice
- Reduce cook at a bubbling simmer, stirring frequently for another 5- 6 minutes.
- The preserves will thicken as they react to the lemon, sugar, and heat. To test if the preserves are ready, dip a wooden spoon into the mixture. If ready, the preserves will 'sheet' off the flat side of the spoon in a double drip. If the preserve mixture only drips from the center, it's not quite ready. If not quite ready, cook up to 2-3 more minutes, checking for gel in 1 minute intervals. Remove pot from heat and ladle into prepared jars.
- Wipe the jar rims with a damp cloth, seal with the disc lids, and tighten the bands. You can store in your refrigerator for up to 3 weeks.
- Let the jars sit on the counter to cool (for freezer storage), or Hot Water Process immediately for long term pantry storage. You will hear little pop sounds as the sealing discs are sucked in with a vacuum seal.
Notes
- Choose Ripe Blackberries: Use fully ripe, plump blackberries for the best flavor. Under-ripe berries can result in a more tart preserve, while over-ripe ones might be too soft.
- Sanitize or Sterilize Jars Properly: If canning, ensure your jars and lids are properly sterilized and hot before filling. This is crucial for food safety and a good seal.
- Don't Overcook: Cook the preserves until they reach the gelling point (usually 220°F / 104°C on a candy thermometer, or passes the plate test). Overcooking can result in a very stiff, overly sweet preserve.
- Skim the Foam: As the preserves cook, foam often forms on the surface. Skim this off periodically for a clearer, more attractive finished product.
- Check for Set: Before jarring, perform a "wrinkle test" to check for set: spoon a small amount of hot preserves onto a chilled plate, let it cool for a minute, then push it with your finger. If it wrinkles, it's ready.
Nutrition
Calories: 831kcal | Carbohydrates: 212g | Protein: 4g | Fat: 2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.1g | Sodium: 30mg | Potassium: 444mg | Fiber: 15g | Sugar: 188g | Vitamin A: 541IU | Vitamin C: 65mg | Calcium: 78mg | Iron: 2mg
