You can learn how to make wild blackberry jam. It’s easy if you have blackberries growing near you. Just make sure you can identify them correctly!
Use blackberry jam on its own or substitute blackberry jam for the raspberry jelly in this muffin recipe. It’s delicious and adds a surprising twist to my favorite muffin recipe.
- 1 quart and 1 pint of fresh wild blackberries (mashed down to 2 2/3 cups with liquid for about five, half-pint jars)
- 3 tablespoons of Ball Real Fruit Pectin
- 3 1/3 cups of sugar
Jeanne Grunert is a certified Virginia Master Gardener and the author of several gardening books. Her garden articles, photographs, and interviews have been featured in The Herb Companion, Virginia Gardener, and Cultivate, the magazine of the National Farm Bureau. She is the founder of The Christian Herbalists group and a popular local lecturer on culinary herbs and herbs for health, raised bed gardening, and horticulture therapy.