Seedless Blackberry Jam
Makes about 3 cups
  • 2¼ pounds fresh blackberries
  • 2¾ cups sugar, divided
  • ¼ cup fresh lemon juice
  • Pinch kosher salt
  • 4 tablespoons powdered pectin
  1. In a large sauce pot, combine blackberries and 2½ cups sugar. Mash lightly using a potato masher; let stand for 15 minutes. Bring to a boil over medium heat. Add lemon juice and salt; cook, mashing and stirring frequently, until berries have broken down and are very soft, 30 to 40 minutes.
  2. Set a fine-mesh sieve over a large bowl. Carefully strain jam through sieve, pressing solids with the back of a spoon; discard solids. Return strained jam to pot over medium heat.
  3. In a small bowl, whisk together pectin and remaining ¼ cup sugar. Gradually whisk into jam. Bring to a boil, and cook for 1 minute. Transfer jam to clean glass jars. Seal and let cool to room temperature. Store refrigerated for up to 3 months.
Recipe by Taste of the South at