Hello!  How have you been?  It’s been a rough 4-5 days here pregnancy wise… like the second trimester brought on morning sickness and massive headaches.  Oye.  No fun.  Finally this morning I woke up feeling much better and more like myself.  Although there have been some not so fun days, I’ve still been keeping myself busy and as productive as I can with canning!  Over the weekend I made peach salsa and nectarine-lime jam.

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A few days prior to that I made a batch of tomato salsa.

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All three recipes came from a book I am absolutely in love with – Food in Jars.

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The pictures are beautiful, it’s well written with creative recipes and plus I think it’s super cool that the author is a blogger (her blog is called Food in Jars).  I picked it up from the library but think it will be a good investment to have in the house.

Prior to picking that book up, along with another preserving book I haven’t read much of yet, I canned on my own.  I started easy with blackberry jam.

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Blackberry jam is super easy because you don’t have to cut or peel the fruit, just wash and mash.  I wanted to make a low sugar jam.  Most low sugar recipes still call for 4 cups of sugar, but that just seemed like a lot, so I went with less.

First I got my resources together.  The two that I pulled from were how to make blackberry jam from PickYourOwn and the SURE.JELL for less or no sugar needed blackberry jam recipe.  I followed the canning directions, but basically added sugar to the taste I liked.

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I used wild blackberries Jacob and I picked together, which I hear have more seeds in them than store bought berries.  I didn’t remove any seeds, and the jam was definitely a bit seedy.  We still like it and have been eating it, but next time I might follow the steps for how to remove half the seeds.  It’s all based on taste though, make it how you’d like to eat it!

What you’ll need for canning:

  • water bath canning pot with lid
  • jar grabber
  • jar funnel
  • glass mason jars
  • lids
  • rings
  • large pot for cooking your jam
  • large spoon and ladle

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Low Sugar Blackberry Jam (canned)

This recipe made enough for 3 pint + 3 half pint jars.  Yield will vary based on water content in fruit and amount of sugar used.

Ingredients

  • 6 cups mashed blackberries
  • 1 box pectin for low or no sugar recipes
  • 2 1/4 cup natural cane sugar

Directions

  1. Begin by filling your large canning pot with water.  Enough water that it will still cover the jars with 1 inch of water above them once they are place in there.  This step takes the longest, so begin it right away.
  2. Once your water is close to a boil, place your glass jars in the water for 10 minutes.  After that remove and place on a clean towel.
  3. Place your lids in a small bowl and cover with boiling water.
  4. In your large pot add the blackberries and mash over medium-high heat.  Mix together the pectin and 1/4 cup sugar.  Add into the blackberries.  Bring to a rolling boil.  Stir in remaining sugar.  Allow the mixture to thicken for 1 more minute, then remove from heat.
  5. Ladle into your jar (use the jar funnel to make it less messy).  Wipe the rims down, and place your lid on, then screw the ring on next.
  6. Process in a water bath for 10 minutes, then remove and allow to cool on a clean towel.  Not too long after you take them out you’ll begin to hear popping – that’s the jars sealing!  After they are completely cool, check to make sure they all sealed.  If you press down on the center of the lid it should not spring back.  If it does, refrigerate the jar.

Note:  Since I went with less sugar than the normal recommended amount, it may not stay preserved as long.  Sugar is a natural preservative, so when you reduce that, you reduce the amount of time it will be shelf stable for.

I didn’t put one of my ring on correctly (back one in the middle you can see is a bit crooked) so it didn’t seal.

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No worries though, we just used that one right away.

Have you canned before?  What’s your favorite thing to make?  Or if you haven’t before, what do you want to try out?

This weekend is canning weekend with my family in Seattle.  I can’t wait!

Heather

12 thoughts on “low sugar blackberry jam {canned}”

  1. I just made blackberry jam a few weeks ago! I make it every year and love it! I also made the low sugar version. So much better than the full sugar! I’m hoping to go get tomatoes this weekend to make salsa and maybe tomato sauce. Love having homemade goodies on hand!

  2. How long would you recommend these are shelf stable for? Also what is a good method to remove seeds? I’m going to make a low sugar 5 berry jam for the first time and I’m nervous that I’ll mess it up!

  3. Hi- I’m a newbie to canning and to jams.
    This recipe looks wonderful! I’m a newbie to canning and making jams. I’m thinking of adding a little lemon to your low sugar blackberry jam recipe since my blackberries seem quite sweet to me? Can you think of any reason why I shouldn’t do this?

  4. Great recipe I made it last year and can’t wait for my wild blackberries to ripen so I can make it again. I got about 8 jars last year and they’re all gone! This year I will definitely make more. Like you I used less sugar I I find all fruit is sweet enough.

  5. I like that you have a low sugar jam. Have you tried to make a 2-fruit, low or no-sugar applesauce? I am awaiting a response from the Ball jar company (they have great recipies too) since they list unsweetened applesauce as something you may make with water-bath canning.

    Here’s the situation: if the Ball Jar recipe calls for about 36 apples to yield 8 pints, and I estimate it takes about one cup raw berries per final pint in the recipe (8) that’s 8 cups of another low-acid (?) fruit mixed with 36 apples. This blend could require sugar or citric acid, maybe (?) to be safe without pressure canning it.

    I have not seen any fruit-sauce mixture recipes, despite Mott’s selling some here in Ohio. (token flavorings of peach, strawberry, or pear, in the applesauce)

    1. I have tried no added sugar applesauce! We canned some one year and it worked well. Correct me if I’m wrong but I believe the Mott’s flavored applesauces typically have some kind of citric acid in them to help them last longer. If you hear back from Ball come back and let me know what they say!

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