These preserves have a luscious, intense flavor and are loaded with whole tender berries. Linda also makes this recipe using boysenberries, olallieberries, and even loganberries, depending on what berries are filling the vines in her backyard or are available locally. She’s even won blue ribbons using frozen berries.
MAKES: about seven 8-ounce jars
INGREDIENTS:
- 7 cups whole blackberries (if using frozen berries, do not thaw)
- 61⁄2 cups granulated sugar
- 1⁄2 teaspoon unsalted butter (optional)
- 1 pouch (3 ounces) liquid pectin
INSTRUCTIONS:
- In an 8-quart stainless steel stockpot, layer the blackberries and about half of the sugar. Let stand for 30 minutes.
- Cook the mixture over medium heat, stirring frequently, until the sugar is mostly dissolved. Stir in the remaining sugar and the butter, if using. Continue to heat and stir until the sugar is completely dissolved.
- Increase the heat to medium high and bring the mixture to a full rolling boil, stirring constantly. Stir in the pectin. Return the mixture to a full rolling boil, stirring constantly. Boil for 1 minute, stirring constantly.
- Remove the pot from the heat and skim off any foam. Let the preserves cool in the pot for 5 minutes, stirring occasionally.
- Ladle the preserves into hot jars, leaving ¼-inch headspace. Remove any air bubbles. Wipe the jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands.
- Process 4-ounce, 8-ounce, and pint jars in a water bath canner for 10 minutes. Remove from the water bath canner and let cool for 12 to 24 hours. Check the seals and remove the screw bands. Store jars in a cool, dry, dark place for up to 1 year.
TIP:
- If you live on the West Coast and see olallieberries, buy some—they have a very short growing season. Olallieberries are a member of the blackberry family and have a wonderfully sweet taste and tender flesh.
