DIY : Blackberry Preserves

About: I am a Woodworker, a Do It Yourself-er, a Tinkerer, a Husband, and a Father. I am in no way a professional, I'm just sick of living in a throw away society. Why should we buy everything we need, when build...

Canning and preserving fresh food seems like a chore from a bygone era, That requires lots of fancy equipment and confusing information.

Well, Today, I'm going to dismiss that myth. Making fresh blackberry preserves couldn't be any easier, And honestly, It really does not require anything all that fancy. Follow these simple steps to create your own, And step into the wonderful world of canning. Start to finish, The entire process takes less than 1 hour, Followed by 12 hours of resting time.


Step 1: Ingredients

Jelly Jars (for canning), With lids and fresh seals

8 Cups fresh Blackberries

1 Box Fruit Pectin

1 Lemon

4 Cups Sugar

Step 2: Sterilization

This step is so very important. Don't fret though, It's very simple.

Boil the jars, lids, and seals in a pot of clean boiling water for 5 minutes.

Wash and clean your berries gently under fresh cold water.

Step 3: First Mash

Take 4 cups of berries, and pour 2 cups of of sugar over them.

Thoroughly mash them together with a wire whisk or potato masher until no large lumps remain.

Step 4: Second Mash

Add the rest of the berries and the rest of the sugar to the mix.

zest your lemon's peel, and add that to the mash as well.

Squeeze the juice from the lemon into your mash.

Add the box of fruit pectin.

Mash this mixture, Leaving a few lumps of berries intact. The fruit chunks make it so much better. ;)

Let your mixture rest for 30 minutes.

Step 5: Cooking

Get enough water in your big pot to cover your jars until completely submerged and at least 2 inches over the tops. Pre-heat the water so it doesn't take so long to bring to a boil.

In a different pot, Begin cooking your mash mixture on medium heat until the sugar is completely melted, Being sure to stir non stop, So it doesn't burn.

Once melted, Turn up your heat, And stirring constantly, Bring your mixture to 221 degrees. (a simple meat thermometer works fine for temperature.) This is the necessary temp. for gelling to occur.

Once up to temp, Remove from heat.

Step 6: Jarring

Take your clean jars, And spoon your mixture until it's 1/4 inch from the top.

After filling, With a clean cloth, Make sure the rims of the jars are clean, So you get a good seal.

Place on the lids, And gently tighten the rings, until snug, but not TIGHT. You still want air to be able to escape.

Step 7: Canning

Place your jars into the big pot of boiling water. When they are all in place, you want them to be completely submerged with at least 2 inches of water over the lids.

Boil for 15 minutes.

When the time is up, Remove from heat and let sit for 5 more minutes in the water bath.

Remove from the water, Make sure the seals are all sucked down properly, And let sit untouched for 12 hours.

Keeps fresh for at LEAST 1 year :)

ENJOY!!!!! You just made something AWESOME!! Ad fresh tastes SO much better than store bought.

Thanks for reading, See you next time!! :)

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    7 Discussions


    3 years ago

    Well written! Now I really want some blackberry preserves!

    1 reply

    3 years ago

    This sounds amazing! I wish it was closer to berry season here...

    1 reply

    It's been a great season for them in Florida so far this year. Hopefully wherever you are gets a season just as good!


    3 years ago

    Is there any method known to remove the seeds but leave the pulp?

    2 replies

    A fine mesh strainer, and a wooden spoon to push the pulp through works pretty well actually.