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–+ servings
A jar of the delicious, simple blackberry preserves sits on a wood cutting board next to bread covered in jam.

Blackberry Preserves

These Blackberry Preserves are a simple, delicious way to enjoy the flavor of ripe berries year-round. This easy recipe uses just a few ingredients with no added pectin for a rich, fruity spread that's great on toast, pancakes, or stirred into oatmeal. This recipe is safe for water bath canning so you can stock your pantry with this delicious preserve!
4.91 from 11 votes
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Prep Time 5 minutes
Cook Time 40 minutes
Macerating Time 30 minutes
Total Time 1 hour 15 minutes
Course Condiment
Cuisine American
Servings 4 half pint jars

Equipment

  • Large pot
  • Measuring cups
  • Potato Masher (optional)
  • Water bath canning equipment (see above)

Ingredients
  

  • 6 cups blackberries
  • 3 cups sugar
  • 1 tablespoon lemon juice
  • pinch of salt

Instructions
 

  • Combine all ingredients in a large pot and then gently crush with a potato masher (if desired).
    Cover with a lid and allow the ingredients to macerate at room temperature for at least 30 minutes to release the juices.
  • Place the pot on the stove and bring to a boil over medium/medium high heat.
    Turn to high heat and boil while stirring frequently for about 15-20 minutes until thickened and preserves reach 220 degrees F or pass a gel test (see notes below for more info).
    Remove from the heat.
    At this point you can either ladle the jam into jars and store in the fridge or follow the water bath canning instructions below.

Water Bath Canning Instructions

  • Ladle the preserves into jars leaving about ¼th to ?rd inch of headspace.
    Remove air bubbles and wipe the jar rims.
    Place on new, clean lids and bands and process in a boiling water bath for 10 minutes (adjusting time for altitude).
    Turn off the heat and allow the jars to rest in the warm water for 5 minutes before removing and placing on a towel on the counter (do not place directly on the counter).
    Allow the jars to cool undisturbed for about 24 hours until all the lids have sealed.
    Store sealed jars in a cool dry place for 18 months for best quality.
    *Note* If any of the jars do not seal simply store in the refrigerator and consume within 2-3 weeks.

Notes

Gel Tests: How to know if your preserves are set. 
    1. By Temperature: Jam and preserves typically gel when they reach 220 F (at sea level). Use a thermometer to measure the temperature to see when it reaches gel point. (But don't take it over this temperature or your preserves might firm up too much.)
    2. The Spoon Test/Sheeting: Dip the back of a cold spoon into the preserves. Then remove and allow it to cool for few seconds before tilting it so that the preserves runs off. If the preserves drip off in a thin stream it needs to cook longer. If it forms a thick blog or "sheets" off the spoon it has reached the gel point.
    3. The Frozen Plate Test: Place a small plate into the freezer before you start making the preserves. When you think they are ready, take the plate out and spoon a little on the plate. Let it set for about 30 seconds then run a finger through the preserves. If your finger leaves a distinct line through that doesn't immediately fill in you have reached the gel stage. 
Keyword canning
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