Blackberry Jam with liquid pectin


Quantity: 8 or 9 half-pints

Jar size: Half-pints or pints


4 cups crushed blackberries (about 2 quart boxes blackberries) 

7 cups sugar 

1 pouch liquid pectin 


1. Sterilize canning jars and prepare two-piece canning lids according to manufacturer's directions.

2. Sort and wash fully ripe berries; remove any stems and caps. Crush berries and extract juice.

3. Measure crushed blackberries into a kettle. Add sugar and stir well.

4. Place on high heat and, stirring constantly, bring quickly to a full boil with bubbles over the entire surface. Boil hard for 1 minute, stirring constantly.

5. Remove from heat and stir in pectin.

6. Skim foam.

7. Fill hot jam immediately into hot, sterile jars, leaving ¼ inch headspace.

8. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids.

9. Process jars immediately in a Boiling Water Canner according to the recommendations. Let cool, undisturbed, 12-24 hours and check for seals.

Processing time:

Processing Times for Boiling Water Canner



Process Times at Altitudes of:

Style of Pack

Jar Size

0-1000 ft

1001-6000 ft

Above 6000 ft


Half-pints or Pints        

5 min

10 min

15 min

Source: National Center for Home Food Preservation