If you've never canned in your pressure cooker, you're missing out! This sweet blackberry jam is a wonderful treat to make and share.
- 4 Pints of Blackberries
- 3 Tbsp. of Pectin Powder
- 1/2 Lemon (juiced)
- 5 cups of Sugar
- Canning kit
- Choose a jar that suits your needs. We used a wide mouth pint in this video.
- Boil jars and lids for 10 minutes.
- In the pressure cooker, add in berries, pectin, lemon juice, and sugar. Add one cup of sugar at a time and mix to dissolve.
- Press the saute button and let the mixture boil for 3-5 minutes.
- Optional: mash berries if you'd like a smoother consistency.
- After carefully taking the jars out, clean rims with white vinegar.
- Using a funnel, fill each jar while they are still hot and make sure to leave 1 inch of headspace. Do not overfill.
- Make sure rims are clean.
- Tap sides of the jars to clear air bubbles. Make sure there are no air bubbles before sealing.
- Seal jars. Screw on finger tight. Do not over tighten lids. They will seal when in the pressure cooker.
- Place trivet. Add sealed jars and do not let jars touch each other or the cook pot. We used our 10 Quart model and could fit 5 pint-sized jars.
- Pour water into the pot until jars are covered 1/4 of the way.
- Select the canning setting and set it for 20 minutes.
- After taking out the jars with tongs, let them cool down. Wait for 12- 24 hours before checking if they sealed properly, then place a finger on the top of the cap. If it can be pushed down and make a "pop" noise, the jar was not properly sealed. This means you cannot store it long term; however, you can eat the jam within the next couple of days. Do not store them long-term if they are not sealed properly.
- If the seal was correct and there was no "pop" sound, then congratulations: you have properly canned blackberry jam.
Thank you and enjoy!
Please don't forget to share!
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