Comments on: Homemade Wild Blackberry Jam

By: Kimann

Kimann — Wed, 24 Aug 2011 14:21:15 +0000

We have beautiful blackberries in season here and now – August. I have over a gallon, and will preserve. One neat way to have a variety of seeded and “seedless” is to run the berries through a foodmill to eliminate seeds. My 14 yr. is still a “seedless” kinda guy. Love the adding of lemons and vanilla extract – we use Frontier Organic. Thanks much for making a labor of love – easier with explicit instructions. Peace. K

By: eamonn

eamonn — Sat, 13 Aug 2011 22:43:55 +0000

Hi guys i have just discovered jam making, i grow a lot of my own fruit and veg i live in belfast (ireland)and live in an area rich in wild blackberry and cant wait too get picking tho has anyone any views on maggots :-).

By: Danielle

Danielle — Tue, 12 Oct 2010 11:48:09 +0000

Jen,
I have an award to share with you! Please stop by my blog when you’re able =)

This Jam looks amazing!

By: ian

ian — Tue, 28 Sep 2010 08:39:01 +0000

its so very nice…
Im hungry now…

By: Jen

Jen — Thu, 09 Sep 2010 16:39:43 +0000

Amanda – what a disappointment! two berries! :( At least we’ve got elderberry trees all over northern CA

Kasey – I guess I should watch my wording! I don’t know if there is one such thing as a ‘preserving pan’… what I mean by it is something that is large and fairly wide. I typically use my 5 qt dutch oven and it works great. One thing to note is that jam bubbles up a lot, so you want to make sure the pan is no more than about 1/3 full

By: Kasey

Kasey — Wed, 08 Sep 2010 16:57:12 +0000

Mmm, blackberries are one of my favorite berries–when they are plump and juicy and sweet, all I think about is summertime. I haven’t tried my hand at canning yet, but it sounds pretty easy to me! Can you make this without a preserving pan? Hope you had a great time at IFBC–I’m sad I missed it.