Thank you! So glad you enjoyed it. I typically wash the jars in hot soapy water and then put them in the water bath canner while I’m cooking the jam. That keeps the jars hot for when it’s time to transfer the hot jam into them. It’s no longer necessary to boil jars for sterilizing if you are water bath canning the jam for 10 mins or longer. Thanks again for watching & commenting.
Thanks for the comment. Thats a great idea. Next time I make it, I will be sure to weigh it all out and add an update. I’ve only ever made it by cups. Thanks for watching.
Hi there! Each batch is different. I go off the temperature versus time. If I had to guess I’d say 25+ minutes for larger batches. It will also depend on the size of your pot. Hope that helps. Thanks for watching & commenting.
I let mine come to a rolling boil and then crank down the heat to slow simmer 30mins at most. The trick is to keep it hot enough to soften the berries without cooking them
No pectin needed! I use the fresh lemon zest instead of store bought pectin. Jam sets up great & without using as much sugar. 💜 Thanks for watching & commenting. Hope you try the recipe & enjoy it.
Rubus ursinus is a North American species of blackberry or dewberry, known by the common name California blackberry. Perhaps it’s called wild black raspberry where you’re located. They sure are tasty and make delicious jams. Jam recipes do call for a lot of sugar, I agree. I’m sure you could back out some and give it a try. Thanks so much for watching & commenting.
Hi there, The recipe I used is in the video description along with all the links to the items I used. Here are the ingredients for blackberry jam: 9 Cups Blackberries 6 Cups Sugar 4 Tbs Lemon juice Thanks for watching & commenting!
Blackberry bushes are all over the UK I don't think ever heard someone call them a weed everyone loves them they are nice is fruit pies and crumbles
I agree with you! I love having them around our property and a blackberry crumble sounds divine. Thanks so much for watching and commenting.
Great video! Very helpful for beginner canners. Thank you :)
Thank you so much! Glad you liked it. These are skills I love to learn & share & hope they continue on for generations to come. Thanks for watching.
Great video. Did you boil the jars for 15 mins?
Thank you! So glad you enjoyed it. I typically wash the jars in hot soapy water and then put them in the water bath canner while I’m cooking the jam. That keeps the jars hot for when it’s time to transfer the hot jam into them. It’s no longer necessary to boil jars for sterilizing if you are water bath canning the jam for 10 mins or longer. Thanks again for watching & commenting.
@@OurWeekendHomestead Thank you. Just gathered about two gallons of blackberries from my property. Time to get canning!!!
That was a sweet video. Thank you that was very informative.
💜Glad you liked it!!
looks great
Blackberry jam is so good! Well worth the thorns you fight to pick the berries. Wish we would have made more 💜
Weights of blackberries and sugar would have been helpful.
Thanks for the comment. Thats a great idea. Next time I make it, I will be sure to weigh it all out and add an update. I’ve only ever made it by cups. Thanks for watching.
I read the most sugar should be 50% sugar, 50% berries, according to taste. I could not see minutes on timer.
BlackBerrys- however many you got
Sugar- until it tastes good
Good video
Thank you!! Glad you enjoyed it. Thanks for watching & commenting.
How long did you left it cooking for?
Hi there! Each batch is different. I go off the temperature versus time. If I had to guess I’d say 25+ minutes for larger batches. It will also depend on the size of your pot. Hope that helps. Thanks for watching & commenting.
I let mine come to a rolling boil and then crank down the heat to slow simmer 30mins at most. The trick is to keep it hot enough to soften the berries without cooking them
What is the music. Sounds like Led Zeppelin
Glad you liked the music. Not Zeppelin but we do love that music. Hope you enjoyed it. Thanks for watching.
You don’t need pectin?
No pectin needed! I use the fresh lemon zest instead of store bought pectin. Jam sets up great & without using as much sugar. 💜 Thanks for watching & commenting. Hope you try the recipe & enjoy it.
@OurWeekendHomestead how long did you set the timer for
Will be the next thing I can. Thank you
I've never used pectin in my homemade jelly and jam recipes. I just use equal parts sugar and crushed berries.
I’ve always called what you just did preserves not jam
Thanks for watching. Some call it preserves, fruit spread or jam. Chunky fruit vs fruit juice and it sure is tasty.
LOL those are not blackberries, they are wild black raspberries!
And you're using waaaay too much sugar.
Rubus ursinus is a North American species of blackberry or dewberry, known by the common name California blackberry. Perhaps it’s called wild black raspberry where you’re located. They sure are tasty and make delicious jams. Jam recipes do call for a lot of sugar, I agree. I’m sure you could back out some and give it a try. Thanks so much for watching & commenting.
You don't talk and give us measurements ?🤣
Hi there, The recipe I used is in the video description along with all the links to the items I used.
Here are the ingredients for blackberry jam:
9 Cups Blackberries
6 Cups Sugar
4 Tbs Lemon juice
Thanks for watching & commenting!