Finally, yesterday was the day to finish the blackberry jam, thanks to bringing home some lemons on the way home from church. The 12 pounds of berries made about 12 pints of jam, or 4 1/2 batches, following the basic recipe included in the box of Pomona’s Pectin. Our jam is not on the sweet side, so if you prefer more sweetness, adjust the amount of honey to satisfy your own preference.
makes about 2-1/2 pints
- 4 cups washed and mashed blackberries
- 1/4 cup lemon juice
- 3/4 cup honey
- Pomona’s Pectin
Make jam according to package directions for Cooked Jam — Low Sugar or Honey. This recipe is easily doubled or tripled.
I’m sharing this recipe in the Nourishing Jams, Jellies, Preserves and More! Blog Hop.
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