Blackberry Jam with powdered pectin


Quantity: 11 or 12 half-pints

Jar size: Half-pints or pints


6 cups crushed blackberries (about 3 quart boxes berries) 

1 package powdered pectin 

8½ cups sugar 


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 or caps. Crush berries. If they are very seedy, put part or all of them through a sieve or food mill.

3. Measure crushed berries into a kettle. Add pectin and stir well.

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

5. Add sugar, continue stirring, and heat again to a full bubbling boil. Boil hard for 1 minute, stirring constantly.

6. Remove from heat; skim.

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