Summer is winding down, but the blackberries are still ripe for the picking here in the Hood River Valley! Try our surprisingly simple blackberry freezer jam recipe and enjoy the bounty of summer all year long!
Wild Blackberry Freezer Jam
6 c. fresh blackberries, crushed
5 1/4 c. sugar
1 box (1.75 oz) Sure-Jell fruit pectin
3/4 c. water
Be sure to thoroughly rinse all berries before starting. With all berries in a large bowl, thoroughly smash the berries. A potato masher works great for this step! If you want to make seedless jam, strain the pulp through a sieve.
Stir in sugar and let stand for 10 minutes. While berries and sugar are standing, mix water and pectin in a small saucepan and bring to a full boil. Let boil for 1 minute, stirring constantly. Stir mixture into the fruit and continue stirring for 3- 4 minutes, until the sugar has dissolved.
Once sugar has dissolved, immediately pour into prepared freezer-proof containers (freezer jars or cartons that have been scalded), leaving 1/2 inch space at the top. With a damp cloth, wipe any spills from containers, and cover at once with lids. Let stand at room temperature for 24 hours. Store in freezer until ready for use, for up to a year.