Blackberry Jam Recipe

An easy Homemade Blackberry jam recipe for beginner jam-makers with lots of tips and tricks! A practically foolproof method for luscious, tasty blackberry jam every time.

Every time I eat blackberry jam, it reminds me of blackberry picking on warm summer evenings. Blackberries grow all over the UK and are available at pick-your-own farms, and it’s honestly such a fun stress-free activity. What’s even better, though, is taking your loot home and turning it into delicious homemade fresh blackberry jam.

Whether or not you decide to use store-bought or wild blackberries is up to you. This recipe is incredibly simple, either way. Plus, because this is a small batch recipe, you can whip up this jam in under half an hour – easy peasy!

All you need for this blackberry jam is just four ingredients: blackberries, lemon juice, sugar, and pectin. And I’ve even included an option to go pectin-free in the recipe notes. If you want to read more about pectin and the jam ingredients, then head over to my Strawberry Jam post. I also have a Raspberry jam and a no-pectin fig jam, if you’re interested.

When using any kind of wild berries of farm-to-table style berries, it’s best to clean them thoroughly. Soak in salted water to clean and remove bugs. Just make sure to do this just before making the jam and drying thoroughly, so they don’t spoil.

It’s worth noting as well that wild blackberries contain more pectin than many store-bought varieties. This is because they are usually sourer, and sour fruit, in general, tends to have higher pectin levels. That means that you can reduce (or even eliminate) the need for additional pectin entirely.

When choosing your blackberries, it’s best to use ripe and slightly underripe berries. Overripe berries tend to lose their pectin level and that sharp flavor that makes for a truly magnificent jam.

Homemade Blackberry Jam

An easy Homemade Blackberry jam recipe for beginner jam-makers with lots of tips and tricks! A practically foolproof method for luscious, tasty blackberry jam every time.

Prep: 10min

Total: 30min

Serving Size: 1 Serving

Nutrition Facts: calories 46 kcal, Carbohydrate 12 g, Protein 1 g, Fat 1 g, Saturated Fat 1 g, Sodium 2 mg, Fiber 1 g, Sugar 10 g, servingSize 1 Serving

Ingredients:

• 2.2 pounds blackberries (best to use fresh seasonal blackberries)
• 12 ounce white sugar
• 2 Tbsp pectin (read notes for pectin-free version)
• 1 lemon, juiced (or bottled juice – 1/4 cup)

Instruction:

1. Place the fresh berries and sugar in a bowl for a few hours (or overnight). During this time, the berries will macerate, and the sugar begins to dissolve – thus needing less time to cook before the sugar fully dissolves, allowing the berries to stay more in-tact.
2. First, mash the blackberries and add with the lemon juice to the pan. Simmer for a few minutes to break the fruit down, and then press through a sieve or jelly bag into a bowl. Then simply place 2-3 spoonfuls of the seeds back into the jam or remove the seeds entirely for more of a blackberry jelly recipe (which uses the blackberry juice only).
3. Place the jar onto a wooden surface (or other heat proof surface) and transfer the jam to the jars. This process is easier with a canning funnel, but not necessary.Wipe away any spillage on the outside of the jar with a damp cloth and then seal the jars. Be careful not to touch the lip or inside the lid if you’re hoping to properly ‘can’ your jam.
4. You can also use the hot water bath method (see notes below) if you want to properly store your jam for long-term storage. That way, your jam will last up to 2 years in a cool, dry, dark location.

Blackberry Jam

This homemade blackberry jam recipe only needs 4 ingredients and will help you preserve the flavors of Summer to enjoy all year!

Prep: 15min

Total: 30min

Serving Size: 1 serving

Nutrition Facts: calories 322 kcal, Carbohydrate 81 g, Protein 2 g, Fat 1 g, Saturated Fat 1 g, Sodium 2 mg, Fiber 6 g, Sugar 76 g, servingSize 1 serving

Ingredients:

• 2.5 quarts fresh or frozen blackberries (( about 8 cups) )
• 2 Tablespoons Lemon juice
• 7 cups granulated sugar
• 1 packet Sure Jell Certo liquid fruit pectin

Instruction:

1. (If you are planning to can the jam, prepare waterbath and sterilize jars).
2. Clean berries just before using. Add the blackberries and lemon juice to an extra-large saucepan. Mash with a potato masher and simmer for a few minutes, to break down the fruit.
3. (Optional, but recommended:) Use a food mill, or press mixture through a fine mesh strainer, into a bowl, to remove seeds.
4. Measure out 4 cups of berry juice and add to an extra-large heavy bottomed stock pot. Add 2-3 spoonfuls of the leftover seeds for blackberry “jam”. (Jelly uses the juice only).
5. Add sugar and stir to combine. Turn burner to medium low, stirring occasionally, cooking for several minutes until sugar has dissolved.
6. Increase the heat to medium high, and cook, stirring constantly, until the mixture comes to a full boil (a rolling boil that can’t be stirred down).
7. Add the pouch of pectin, stirring continuously, and allow to return to a full boil. Set a timer for 1 minute, stirring continuously, and remove from the heat after 1 minute.
8. Pour jam into prepared jars and seal with lids.
9. For Freezer Blackberry Jam: Allow the jam to cool at room temperature for 24 hours, then store in the fridge for up to 1 month, or the freezer for up to 1 year.
10. To Can: Process in a boiling water bath for 10 minutes (or longer if at high altitude*). Allow to rest on your counter for 24 hours, to ensure the jars settle and seal properly. Check seals, and store jam in a cool, dry place for up to one year.

Blackberry Jam Recipe Without Pectin

This simple blackberry jam is a no pectin and low sugar recipe. All you need is blackberries and a small amount of sugar to make a tasty homemade blackberry jam.

Prep: 5min

Total: 40min

Ingredients:

• 5 cups blackberries
• 1 to 2 cups sugar (see note)
• 1 to 2 tbsp lemon juice (optional)

Instruction:

1. Add blackberries, sugar and lemon juice to a saucepan. Be sure there are several inches of headspace to allow for foaming.
2. Turn the heat to medium-low and simmer the jam until it reaches gel stage, stirring to keep the bubbles down. In this low sugar batch, it should take 20-30 minutes for a low sugar jam. (increasing the sugar will cause the jam to gel faster and result in a higher yield)
3. Test for gel stage on a plate in the freezer.
4. Pour jam into prepared canning jars, leaving 1/4 inch headspace. Store in the refrigerator, or process in a water bath canner for 10 minutes.

Blackberry Jam

Total: 0 15min0

Yield: 1 pint

Serving Size: 1 of 6 servings

Nutrition Facts: servingSize 1 of 6 servings, calories 283, Fat 0g, Saturated Fat 0g, Carbohydrate 72g, Fiber 3g, Sugar 69g, Protein 1g, Cholesterol 0mg, Sodium 1mg

Ingredients:

• 2 cups (about 12 ounces) blackberries
• 2 tablespoons lemon juice
• 2 cups sugar

Instruction:

1. Place the berries in a large stainless steel or enamel saucepan. Bring to a full boil over high heat, mashing the berries with a potato masher as they cook. Add the lemon juice and boil hard for 1 minute, stirring and mashing constantly.
2. Add the sugar and return the mixture to a boil. Cook, stirring constantly, until it begins to look syrupy and thickens slightly, about 5 minutes. Remove from the heat and test for doneness: a candy thermometer should register 220 degrees F and the mixture should coat the back of a spoon. Run a finger–or a clean object about the width of a finger–through the coat of jam. If the jam does not run and fill the gap, it is done. Otherwise, return the pan to the heat for another 1 to 2 minutes and test again. Be careful not to let the mixture get too thick–it will thicken as it cools.
3. When the jam is done, transfer it to a heatproof jar and cool to room temperature, about 2 hours. Cover with a tight-fitting lid and refrigerate. The jam will keep for up to 2 weeks.

How to Make Easy Blackberry Jam Recipe (with Jackson)

FAQ

How do you remove seeds from blackberries for jam?

Do you need to remove seeds from blackberries for jam?

Do you wash blackberries before making jam?

How do you make blackberry jam thicker?