Old Fashioned Blackberry Jam| no pectin| open kettle method

We all have that smell that reminds us of childhood...blackberries simmering away is mine! My mamaw used to make jam and blackberry dumplings every summer. Today we are making and jarring up old fashioned blackberry jam using the open kettle method, and no pectin!
Recipe:
6 cups berries
6 cups sugar
Start with fresh berries. Soak berries in water with splash of vinegar for 30 min. Rinse thoroughly and lay out to dry. Then add berries to a pot on medium to med-low heat. Mash well and stir often. Bring berries to a rolling boil for 3 min. After the 3 min., add sugar, stir CONTINUOUSLY after sugar is added. Bring back to rolling boil and boil 3 min. After the 3 min., remove from heat and wisk continuously for 3 min. Then jar it up into hot jars! Wipe the top of the jar with a vinegar-dampened cloth, add lid, finger-tighten the rings. Leave jars to cool and seal.
#blackberries #jam #openkettle #nopectin #canning

[@DiannaBarbee]

Thanks for posting this. I don't have a canner but I have blackberries, sugar and jars!! Awesome video!

[@louisa591]

I've never used pectin plus I use open kettle method it's great quick and easy

[@ourserenelife4321]

Would the pectin still release if you choose to use no sugar?

[@jencafarelli4361]

And this would be the same with any berry?

[@ourserenelife4321]

Would the pectin still release if you choose to use no sugar?

[@evergreenefarms1064]

Yes! It is possible to make blackberry jam with no added pectin or sugar. I've never tried it though, so I can't testify to the results.

[@jencafarelli4361]

Can you use less sugar?

[@j7ndominica051]

To activate the pectin the temperature has to reach 105°C. This is only possible with a high sugar concentration of about 1:1 by mass. With less sugar it will be liquid, or you need a pectin substitute.

[@j7ndominica051]

Six cups of loosely compacted berries? That would be way too much sugar. Or six cups of the mash? A good jam is about 1:1 by mass. Probably 5:4 is ok. It cooled down during the whisking, leaving not much margin for error in the sterilization of the jar. It will be ok because of the sugar. I've never heard of whisking in this context.