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Seedless Blackberry Jam and Blackberry Cobbler

Blackberry Jam/Jelly


  • 15 cups of fresh blackberries in a big pot or Dutch oven filling with water about ½ way up the depth of berries.
  • 1 Package of Sure-Jell
  • 7 cups of sugar


  1. On medium heat bring to just a simmer.
  2. Take off stove and allow to cool for about 20 minutes.
  3. Using a slotted spoon, dip out some berries, put them in a food mill and run it around until you feel the good part is in the bowl and the seeds and other parts are left in the food mill. **this will not get rid of ALL the seeds but it will get rid of most of them**
  4. After all the berries are put through the food mill, you should have about 6 cups of berries.
  5. Begin pouring the berry juice left in the Dutch oven through a strainer and then cheese clothes several times. This should leave you with about 3 cups of pretty purple blackberry juice that is clear to see through.
  6. Put your 6 cups of berry pulp into a clean Dutch oven with 1 package of powdered pectin, I use Sure-Jell.
  7. Stir over high heat until it comes to a rolling boil then add 7 cups of sugar all at once and stir, stir, stir and continue stirring.
  8. When it comes to a rolling boil, continue stirring but you may want to put on an oven mitt at this time and allow the rolling boil to go on for 1 full minute.
  9. Remove from burner and ladle into jelly jars – this should make about 9 cups – screw the lids on tight and then process in a water bath for 10-15 minutes.
  10. After you have finished that, pour the 3 cups of berry juice into a clean Dutch oven along with ½ a package of Sure-Jell and stir to a rolling boil then add in 2 ½ Cups of white sugar all at once and continue stirring to another rolling boil. Allow the boil to go for 1 minute then take off burner and ladle into jelly jars – should make about 4 cups – and process in a hot watch bath for 5-10 minutes.
  11. Both Jam and Jelly should set up within 24 hours.