Homemade Blackberry Preserves

  • Yield: 128 servings

"It's become a family tradition that I round up my daughter, husband, daughter-in-law, and any other able and willing person every 4th of July to pick blackberries. Then our roadside labor of love is richly rewarded in the fall when we spread our preserves on hot buttery biscuits."


8cups blackberries
4cups sugar
juice from 1 lemon


  1. Gently sort, rinse, and drain fresh berries. Place them in a large pot with the sugar and lemon juice.
  2. Bring to a boil over medium high heat. Reduce heat to medium low and stir occasionally. This juicy mixture will thicken while it simmers. Skim off foam.
  3. Be careful not to overcook, or it will become tarry. Fills: 8 wide-mouth 1 pint jars, making 128 (2-tablespoon) servings.
  4. Carefully follow the canning directions supplied with your jars to guarantee sterile jars, well-sealed flavor, and a long shelf life.

Tips from the Test Kitchen: These preserves are simply too good to be limited to biscuits. Try them on ice cream, croissants, bagels, pound cake, in trifle, with custard, stirred into plain yogurt, and more.

–Tal Howell, Basye, Va.

Nutritional Info *per serving

  • Glycemic Load 4
  • Calories 30
  • Fat 0g
  • Saturated Fat 0g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 0mg
  • Sodium 0mg
  • Potassium 15mg
  • Carbohydrate 7g
  • Fiber 0g
  • Sugars 7g
  • Protein 0g
  • Trans Fat 0g
  • Vitamin A 0^
  • Vitamin C 4%
  • Calcium 0%
  • Iron 0%