I grew up in upstate New York, in a small little town, and I used to pick black caps until my fingers turned a lovely dark purple. We lived out in the country and we used to call blackberries and black raspberries black caps. I am not sure what the difference is and no one that I’ve talked with seems to know. If any of you have any insight let me know!
The jam in the picture is freezer jam. Freezer jam is much easier to process and very tasty, but overall my mom says her preference is cooked jam. It does take longer but the consistency thicker, more like what you’d expect jam to be. Many people swear by freezer jam, and I use it as well.
I’m listing both methods for you to try out.
- 4 cup fully ripened Blackberries
- 3 cups sugar (or less if desired - I usually do less)
- 1 box freezer jam pectin
- 1 cup water
- 4 cups fruit
- 7 cups sugar (I would reduce, but this is what it will call for)
- 1/2 tsp butter
- 1 pouch fruit pectin
- Crush the fruit in a large bowl. If you don't like the seeds crush it through a sieve to remove them.
- Combine the sugar and freezer jam pectin and mix well.
- Fill jars. Leave a little head space for expanding.
- Keep in refrigerator for up to 3 weeks or in freezer for 1 year.
- Crush fruit in large bowl. Once it is crushed transfer to a saucepan.
- Mix in the sugar and allow to boil. Add the butter to reduce the foaming.
- Bring mixture to full rolling boil. Then add pectin.
- Keep boiling for one minute stirring consistently. Remove from heat.
- Immediately ladle into jars. Jars should be steaming hot when filling with hot liquid. They should seal themselves if both are hot. If they do not seal return to canner and boil for an additional few minutes.