An easy, no-fail, super-delicious recipe for Blackberry Freezer Jam. Make it when sweet, ripe blackberries are in season and you'll be thanking yourself all year long!
Wash jars with hot water or run through the dishwasher and dry. Set aside. Measure the sugar into a medium-size bowl by scooping it up and leveling the top with a flat-sided knife. Set aside.
Crush blackberries with a potato masher until no large pieces remain. If you prefer fewer seeds in your jam, press half of the crushed mixture through a fine sieve, pressing with the back of a large spoon until most of the juice has been extracted. Combine the juice with the crushed fruit.
Measure EXACTLY 2 cups of prepared fruit into a large microwave-safe bowl. Add the sugar and stir well to combine.
Place the blackberry mixture in the microwave on high power for 3 minutes, stirring well halfway through and at the end. Take a small taste of the jam after stirring. If there are still sugar crystals give it another 2-3 minute stint in the microwave.
Combine the pectin and lemon juice in a small bowl and stir well to combine. Add the pectin mixture to the jam. Set a timer and stir for 3 minutes, continuously.
Fill prepared containers to within ½ inch of the tops. Wipe off top edges of containers and cover with lids. Let the jam stand at room temperature for 24 hours to complete the set. Jam is now ready to use.
Store in refrigerator for up to 3 weeks or freeze it for up to 1 year. Thaw in the refrigerator before using.
See Café tips above in the post for more detailed instructions and tips to ensure success.