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.
Using Wild Blackberries
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.
How To Make Blackberry Jam
Ingredients
- Blackberries – fresh or slightly underripe is best.
- Sugar – I used white granulated sugar
- Pectin – read notes for a pectin-free version
- Lemon juice – bottled or fresh
The Steps
If you want more significant bits of blackberry in the jam
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.
If you Want Fewer Seeds In Your Jam
First, mash the blackberries and add them 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).
The Usual Steps
Start by very lightly mashing the blackberries in a bowl (or the pan) using a potato masher or similar tool.
Then, in a medium heavy-based pan, add the sugar, blackberries, lemon juice, and pectin. Heat on low-medium heat, stirring constantly, to completely dissolve the sugar. This will eliminate the risk of grainy/sugar crystal-formed jam later on.
Bring the mixture to a boil (a rolling boil that can’t be stirred down) at high heat for five minutes, without stirring. Use a spoon to make sure the jam isn’t sticking to the bottom of the pan. If it is, then you can mix it a couple of times and reduce the heat slightly.
To check that the jam has reached the setting point, either use a thermometer or the saucer test. If using a thermometer, the temperature needs to be 105ºC/220ºF.
For the saucer test, it’s best to have placed a saucer in the fridge/freezer before starting the jam. After five minutes, add a spoonful to the sauce and wait 30 seconds. Push it with your finger, and if it wrinkles, even a little, then it will set.
Skim off any of the excess foam on top of the pan, for a clean jam. You can also add in a small amount of butter right at the end and stir to help disperse the rest of the foam/scum.
Remove from heat and leave the jam to cool for 10-15 minutes. This will allow the berries to settle so that they don’t sink to the bottom in the jars.
Meanwhile, sterilize the jars you will be using for the jam and then place them in the oven for 10 minutes at 160ºC/325ºF to completely dry.
Place the jars onto a wooden 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.
How to Store
If you plan to use the blackberry jam reasonably quickly and don’t intend to properly “can” it then:
It will last in the fridge for up to three weeks or in the freezer for up to 6 months.
You can also use the hot water bath method if you want to properly store your jam for long-term storage. That way, your jam will last around 1.5 years (it’s usually two but we’ve added less sugar here so will likely be 1-1.5) in a cool, dry, dark location.
Water Bath Canning
Make sure that the cans are thoroughly sterilized in a large pan of boiling water, and all equipment used during the process was pre-sterilized in boiling water. Check my Canning Guide for Beginners where I explain in detail how to proceed with each step.
If canning for long-term storage, it’s best to use a canning funnel to quickly pour the jam in the jars mess-free.
Fill each jar to around ¼ inch from the top and then top with the cap and lid tightly.
Then, using tongs (you can get specific jar ones), lower your jars back into the pan of boiling water, making sure they are around 2″ deep in the water.
Process in the water for around 10 minutes (this can change depending on the altitude of where you live).
Remove the jars from the water and leave them to cool on a wooden or another heatproof surface. You’ll know that the lids have sealed properly when they are concave and won’t wiggle when pressed. If you have one that hasn’t been sealed properly, then place it in the fridge to use first.
How to Serve
As with all berry jams, this blackberry jam tastes amazing when spread over warm Toast and croissants or spooned over pancakes and French Toast. Also, use in a variety of dessert dishes like these Thumbprint cookies or inside these Vegan Magnums.
You can also use it as a spread within cakes, in overnight oats, and mixed into some homemade yogurt. Like this coconut yogurt, almond yogurt, or natural/greek yogurt.
If you give this recipe a go, then let me know your thoughts and any questions in the comments. Also, feel free to tag me in your recreations @AlphaFoodie.
Homemade Blackberry Jam
Ingredients
- 2.2 pounds blackberries best to use fresh seasonal blackberries
- 12 ounce white sugar
- 2 tablespoon pectin read notes for pectin-free version
- 1 lemon, juiced or bottled juice – 1/4 cup
Suggested Equipment
- 2 Glass jars 1.5 pint/24oz/0.75l each
- Large, shallow heavy-based saucepan
- Silicone spatula or wooden spoon
- Potato masher or another similar tool
- Sieve or jelly bag optional
- Bubble Remover optional
- Magnetic lid wand optional
Instructions
If you want more significant bits of blackberry in the jam
- 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.
If you Want Fewer Seeds In Your Jam
- 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).
The Usual Steps
- Start by very lightly mashing the blackberries in a bowl (or the pan) using a potato masher or similar tool.
- Then, in a medium heavy-based pan, add the sugar, blackberries, lemon juice, and pectin. Heat on low-medium heat, stirring constantly, to completely dissolve the sugar. This will eliminate the risk of grainy/sugar crystal formed jam later on.
- Bring the mixture to a boil (a rolling boil that can't be stirred down) at high heat for five minutes, without stirring. Use a spoon to make sure the jam isn't sticking to the bottom of the pan. If it is, then you can mix a couple of times and reduce the heat slightly.
- To check that the jam has reached setting point, either use a thermometer or the saucer test*. If using a thermometer, the temperature needs to be 105ºC/220ºF.
- Skim off any of the excess foam on top of the pan, for a clean jam. You can also add in a small amount of butter right at the end and stir to help disperse the rest of the foam/scum.
- Remove from heat and leave the jam to cool for 10-15 minutes. This will allow the berries to settle so that they don’t sink to the bottom in the jars.
- Meanwhile, sterilize the jars you will be using for the jam and then place it in the oven for 10 minutes at 160ºC/325ºF to completely dry.
- 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.
Storing:
- If you plan to use the blackberry jam reasonably quickly and don't intend to properly 'can' it then It will last in the fridge for up to three weeks or in the freezer for up to 6 months.
- 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.
Video
Notes
- This jam is quite hard set because of combining the pectin with the blackberries. You can reduce the pectin amount in half for a solid-set, but softer jam or read below for a pectin-free option.
- You can use fresh lemon juice or bottled. Bottled has a consistent pH level, so it is actually preferred by many jam makers.
- You don’t necessarily need pectin for this recipe. You can use the lemon peels and pips in the mixture (discarding them before canning the jam), and this will help to set the jam. However, it will be a softer set.
- I would steer clear of jam sugar (instead of using sugar plus pectin) for this recipe. The amount of pectin may be too high for the berries. If using it, then only use a percentage of jam sugar along with granulated sugar.
- Feel free to mix the berries that you use. Just make sure to test the set time accordingly, as it may change.
- You can adjust the amount of sugar in this recipe. However, less sugar will affect how the jam sets and how long it takes to reach the setting point.
- Feel free to use other varieties of sugar, such as unrefined brown sugar, coconut sugar, etc.
- If you end up making your jam too runny, this can be cooked again to thicken up.
- To take your jam making to the next level – first warm the sugar in the oven. This will reduce the cooking time and gives the jam a better color and flavor.
Amy
How many jelly jars will this recipe fill?
Support @ Alphafoodie
Hi Amy,
This recipe filled 2 jars for me (1.5 pint/24oz/0.75l each). I hope this helps.
Legrande Mylinda
How many jars or sizes does this make or yield?
Support @ Alphafoodie
Hi Mylinda,
This recipe filled 2 jars for me (1.5 pint/24oz/0.75l each). I hope this helps.
John
How much quantity of fruit and sugar?
Support @ Alphafoodie
Hi John, the exact quantities are outlined in the recipe card located at the bottom of the blog post. They are written both in metric and US Customary. I hope this helps!
Anita
It’s doesn’t say how many jars this recipe makes. Also should I use original pectin I have sure jell. Thank you.
Support @ Alphafoodie
Hi Anita,
You will need 2 jars (1.5 pint/24oz/0.75l each). I’ve never used sure-jell but it looks like you can use it in this recipe.
Sidney
Maybe a better question is how much does this make in pints or quarts so we know how many jars to sterilize?
Support @ Alphafoodie
Hi Sidney,
This recipe filled 2 jars for me (1.5 pint/24oz/0.75l each). I hope this helps.
Kim
Hello!
I’ve never made jam before and really want to try this recipe. How many jars would this make? I want to be prepared
Thank you!
Support @ Alphafoodie
Hi Kim,
This recipe filled 2 jars for me (1.5 pint/24oz/0.75l each). I hope this helps.
Natalie
How much jam does one recipe make? We just got a bunch of fresh blackberries and want to make yummy jam! Thanks!
Support @ Alphafoodie
Hi Natalie,
This recipe filled 2 jars for me (1.5 pint/24oz/0.75l each). I hope this helps.
Rachel
Made this yesterday using foraged blackberries and it’s fab on my toast this morning! Thanks for a simple but excellent recipe 🙂
Support @ Alphafoodie
Thank you for your comment, Rachel. Glad you enjoyed the recipe!
Janine
I’m going to give this a try tomorrow, after having the blackberries and sugar taking a dip in the pool together overnight in the fridge!
Do you have an estimate of how many 1/2 pint jars this recipe yields? Trying to decide if I should double the recipe.
Support @ Alphafoodie
Hi Janine,
This recipe filled 2 jars for me (1.5 pint/24oz/0.75l each). I hope this helps.
Joy Hyde
What size canning jars and how many does this recipe produce?
Support @ Alphafoodie
Hi Joy,
This recipe filled 2 jars for me (1.5 pint/24oz/0.75l each). I hope this helps.
Mary Jean Ryan
how many jars does this recipe make? About how many cups of blackberries did you use for this?
Support @ Alphafoodie
Hi Mary Jean,
This recipe filled 2 jars for me (1.5 pint/24oz/0.75l each).
It’s around 7 cups blackberries but it’s best to measure by weight (500 gr/1.1 lb). I hope this helps.
Leann
I want to just make a fresh blackberry mixture of mashed berries and sugar..with no pectin, (which turns into a medium runny jam) and keep one jar in fridge and the rest in the freezer. Is it necessary to boil the berries first? What are the potential problems of not boiling the mixture first?
Support @ Alphafoodie
Hi Leann,
It will probably taste different and be more of a sauce than a jam. It will also not keep as long in the fridge as it would if you boiled it.
Katie Hall
How do you measure 5c of blackberries? Smashed 5 cups, or whole. My scale isn’t working. Online says “A measurement of 1 cup contains 15 to 16 blackberries depending on their size and weighed in at 5.12 ounces.” Thanks!
Support @ Alphafoodie
Hi Katie,
For this recipe, it’s best to measure by weight. The blackberries, whole, are about 7 cups – but it depends on their size.
kyra
have made this twice but both times have come out a little runny? maybe didn’t set all the way? any suggestions?
Support @ Alphafoodie
Hi Kyra,
Did you make it with or without pectin?
Deanna
I made your blackberry jam recipe with fresh berries and it turned out great. Since I didn’t have time to use all my berries, I froze them. Now am wondering if I can use them to make more jam.
Samira @ Alphafoodie
Thank you for your comment, Deanna!
I haven’t tried this myself yet, but you should be able to use the frozen berries to make jam – you can put them frozen directly in the pot. I hope this helps.
Ann
How long do i process in hot water bath
Support @ Alphafoodie
Hi Ann,
You need to process in the boiling water for around 10 minutes – please note the timing can vary based on the altitude of where you live (5-15 minutes). I hope this helps.
Adam
Instructions for pectin free are vague. What are pips? When do you put it into the mixture? What if I only have lemon juice?
Support @ Alphafoodie
Hi Adam,
I’m sorry if the instructions seem vague. The pips I referred to would be the seeds of the lemon. You would have to add the lemon seeds and lemon peels in step 2 where you add all the ingredients to a pan, make sure to discard them before canning the jam. Without pectin or lemon seeds and peels, the jam will be more like a sauce instead of a jam. I hope this helps.
Rondi
My mom picks her blackberries in august and freezes then until I make jam in December. Frozen berries work great. No need to thaw.
Support @ Alphafoodie
Thanks for the tip, Rondi!
Danielle
How much jam does this recipe make?
Support @ Alphafoodie
Hi Danielle,
This recipe filled 2 jars for me (1.5 pint/24oz/0.75l each)
CeCile
Do you happen to know how many cups of berries and sugar you used. Your directions called for lbs and oz. thanks
Support @ Alphafoodie
Hi Cecile,
It’s best to measure by weight for this recipe in order to achieve the right ratio of ingredients.
The blackberries are about 7 cups and the sugar is about 1 3/4 cups. But best to measure by weight. I hope this helps.
Brenda Craig
You only use 12 oz. Of sugar?
Support @ Alphafoodie
Hi Brenda,
Yes, this recipe uses less sugar than usual.
Emily Newman
Hi, I made this jam today with fresh picked blackberries but it didn’t set. I have heaps more berries to use and was wondering what I can do to make the next batch set. Did maybe not cook it long enough?
Thanks
Emily
Support @ Alphafoodie
Hi Emily,
Did you use any pectin?
Susan Turner
My daughter and I followed this recipe. It was our first time making our own jam. Not only was it very easy to follow, the BlackBerry Jam is delicious!
Support @ Alphafoodie
Thank you for your comment, Susan. I am glad you enjoyed the recipe.
Dolly
How many pints will this make
Support @ Alphafoodie
Hi Dolly,
I got about 3 pints. I hope this helps.