Oberg Blackberry Jam
|Oberg Blackberry Jam||
- 8 cups frozen berries (you want about 5 cups of crushed berries)
- 7 cups of sugar
- 1 box fruit pectin
- Rinse the berries and measure out about 8 cups for frozen, since you want about 5 cups of crushed berries. Fresh berries can be crushed and measured that way.
- Measure out 7 cups of sugar into a separate container but do not pour it into fruit yet.
- Use a potato masher to crush the berries in a 6 or 8 quart pot. Stir in one box of fruit pectin. (I tried liquid pectin below, since the store was out of dry since it’s not really canning season, and I didn’t like it as well, plus it changes this recipe.)
- Bring the fruit and pectin mixture to a full rolling boil (a boil that can’t be stopped by stirring) on high heat, stirring constantly. Stir in the sugar fairly quickly, and return the mixture to a full rolling boil and then boil for exactly 1 minute, still stirring constantly.
- Remove from heat and then we pour the berry mix into some sort of pitcher to fill the jars since that’s easier than ladling the fruit into jars as most directions say. Just be very careful as you pour the big pot of boiling berry mix into the pitcher, because if it spills it can be really dangerous.
- Fill the clean jars within 1/4 inch of the top, and making sure the rim is clean, put on a lid and ring. The lids have been in a small saucepan of boiling water, and can be drained but we usually keep them in the hot water until we place them on the jar. They always seal that way.
- Let the jars cool, and check to make sure they have all cooled by pressing on the lid. Make sure they don’t pop. If some haven’t, just refrigerate them and use them first. Try to let the jars sit for a few hours until they’re cool, and then store them in a cool, dry place.
We usually use frozen berries since those are what we have left over from our Farmer’s Markets. Fresh berries will work the same.
I have cut the above sugar recipe to 5 cups, so there is more fruit than sugar, and it usually sets fine. We have had some batches not gel too well, but that can be used for pancake syrup.
We usually get about 4-5 pints out of this recipe. The box says 9 cups.