Blackberry Jam
Blackberry Jam
Recipe Type: Canning
Servings 4
Ingredients
4 us liquid pint Fresh Blackberries
3 tablespoon Pectin Powder
5 cup sugar
0.5 Lemon, juiced
5 us liquid pint Jars
3 tablespoon Pectin Powder
5 cup sugar
0.5 Lemon, juiced
5 us liquid pint Jars
Directions
- Place the blackberries into the pressure cooker with the pectin. Press the CHICKEN/MEAT button. Add 2 cups of sugar at a time to dissolve.
- Once the sugar has dissolved let boil for about 2-3 minutes.
- Carefully ladle the jam into the jars 1" from the top.
- Using a flexible nonporous spatula gently press between the jam and the jar to release any trapped air bubbles.
- Clean the rims with white vinegar and seal.
- Place the jars into the clean inner pot and add water until the jars are covered 1/4 of the way.
- Press the CANNING/PRESERVING button and then press the TIME ADJUSTMENT button two times until you reach 20 minutes.
- When the time runs out and the steam has been released, remove the lid and carefully remove the jars using the canning tongs.