My favorite part of preserving food is knowing exactly what is in it. This recipe is simple, easy, and quick. My favorite combination.
Things You’ll Need
- Either pint-sized or half-pint-sized jars. (4 pint-sized jars, or 8 half-pint-sized jars.)
- Canning tongs
- Canning funnel
- Ladel
Ingredients
- 5 pounds Blackberries
- 1/2 cup Honey
- 1 cup Brown Sugar – Can be substituted with white sugar
- 1 cup Powdered Sugar
Instructions
- Turn your heat on your stovetop to a 5/10 and add your pot.
- Add all your ingredients into your pot and mix.
- Cover with the lid, and come back every 10-20 minutes to stir. You’ll want this to cook for 1 hour. (This will come to a boil at some point. When it does, keep it going.)
- Turn off the heat, then prep the jars and lids.
- Prep the jars by washing them with soap and baking soda and then placing them into the oven for 10-15 minutes at 170 degrees Fahrenheit.
- Prep the lids by boiling water, placing the lids in a bowl that can handle high heat, and then covering the lids with that boiling water. Allow those to sit for a minimum of 3 minutes.
- Place a large pot of water with about 1/2 a gallon of water inside on your stovetop and turn the heat to high. (This way the water is warming up as you are filling the jars.)
- Fill your jars with the jam mixture until you get about 1 inch from the top. Wipe the top of the jar with a clean towel to wipe off any excess jam. Then place your lid onto the jar, closing it about fingertip-tight.
- Place the jars into the pot full of water. Fill that pot as much as you can. Make sure the water covers about 1-2 inches over the lids of the jars. Once the water is boiling, you can start tracking the time of having those jars in there. (15 minutes for pint-sized jars, and 10 minutes for half-pint-sized jars.)
- Turn off the heat once that time has passed. You can remove right away, or wait until the water has cooled a little bit. Then take the jars with your tongs and place them onto a kitchen towel to cool for at least 12 hours.
- Check the seal, and enjoy! Should be good for up to 18 months.
Checking if a jar has sealed:
Ingredients
Method
- Turn your heat on your stovetop to a 5/10 and add your pot.
- Add all your ingredients into your pot and mix.
- Cover with the lid, and come back every 10-20 minutes to stir. You'll want this to cook for 1 hour.
- Prep the jars by washing them with soap and baking soda and then placing them into the oven for 10-15 minutes at 170 degrees Fahrenheit.
- Prep the lids by boiling water, placing the lids in a bowl that can handle high heat, and then covering the lids with that boiling water. Allow those to sit for a minimum of 3 minutes.
- Place a large pot of water with about 1/2 a gallon of water inside on your stovetop and turn the heat to high.
- Fill your jars with the jam mixture until you get about 1 inch from the top. Wipe the top of the jar with a clean towel to wipe off any excess jam. Then place your lid onto the jar, closing it about fingertip-tight.
- Place the jars into the pot full of water. Fill that pot as much as you can. Make sure the water covers about 1-2 inches over the lids of the jars. Once the water is boiling, you can start tracking the time of having those jars in there. (15 minutes for pint-sized jars, and 10 minutes for half-pint-sized jars.)
- Turn off the heat once that time has passed. You can remove them right away, or wait until the water has cooled a little bit. Then take the jars with your tongs and place them onto a kitchen towel to cool for at least 12 hours.
- Check the seal, and enjoy! Should be good for up to 18 months.
Notes
- This will come to a boil at some point. When it does, keep it going.
- IF a jar does not seal, just place it into the fridge and enjoy it before the others.
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