Blackberry Jam Recipe (With Video)
Learn how to make blackberry jam at home using just four ingredients. My foolproof method is beginner jam-makers friendly, allowing you to store the blackberry jam short term or water-bath can it for long-term storage.
Servings: 7 jars
Equipment
- 7 Small jars 8 oz each (250 ml)
- Large, shallow heavy-based saucepan
- Silicone spatula or wooden spoon
- Potato masher or another similar tool
Ingredients
- 3.2 pounds blackberries 10 cups whole fresh blackberries (5 cups crushed)
- 3.3 lb white sugar 7 cups
- 1/4 cup lemon juice freshly squeezed or bottled, optional
- 6 Tbsp powdered pectin OR liquid pectin
Instructions
Prepare the jars
- Sterilize your equipment. Wash the jars, lids, and bands in hot, soapy water and rinse them well. If you plan to can the jam, prepare the canner as well (see the steps below).
Using powdered pectin
- Wash and dry the blackberries. Crush them lightly in a bowl (or pan). Add the powdered pectin and mix it well into the crushed berries. Squeeze in the lemon juice and stir to combine.
- Add the blackberry mixture to a medium heavy-based pan and bring to a boil over high heat. Stir frequently to allow the pectin to dissolve completely.
- Add all the sugar and bring the mixture to a full rolling boil, stirring constantly. Once it reaches a full rolling boil, let the jam boil for 1 minute.
- Remove the saucepan from the heat and skim off any excess foam from the surface of the jam. Continue with the jarring steps below.
Using liquid pectin
- Wash and dry the berries and mash them lightly in a bowl (or the pan).
- Transfer them to a medium heavy-based pan and add the sugar and lemon juice. Bring to a rolling boil over high heat and stir constantly.
- Add the liquid pectin and stir to incorporate. Keep the rolling boil for 1 minute and stir constantly.
- Remove the pan from the heat. Skim off any excess foam. Continue with the next step.
Jar the jam
- Place the jars on a heatproof surface and fill them with the jam to about ¼ inches (0.5 cm) from the top.
- Wipe away any spillage on the rim and outside of the jar with a damp cloth, and then seal the jars. This blackberry jam is now ready to enjoy or store short-term in the fridge (3 weeks) or freezer (6 months).
Water-bath canning (optional)
- Prepare your canner by adding the trivet/rack to the bottom and filling it with enough water to submerge the jars by 2 inches. Bring to a boil over medium heat and boil the jars for 10 minutes. Keep them in the water so they stay warm until ready to fill.
- Fill the jars with the jam to about ¼ inch (0.5 cm) from the top, and make sure to remove air bubbles. Adjust the headspace if needed. Wipe the rim. Then screw the lid to fingertip-tight.
- Using tongs, lower your jars back into the pan of boiling water, making sure they are around 2 inches deep.Bring to a boil and process the jars with the lid on for around 10 minutes (this can change depending on your altitude). Then, remove the lid and let the jars rest for 5 minutes in the canner.
- Remove the jars from the water and leave them to cool on a heatproof surface. The lids are sealed properly when they are concave and won't wiggle when pressed. If you have one that hasn't been sealed properly, place it in the fridge to use first. The rest can be stored in a cool, dry place like a pantry or a cupboard for up to 1.5 years.
Video
Notes
Fresh berries: Use fresh or slightly underripe blackberries for better pectin content and balanced sweetness.
Lemon juice: I used fresh lemon juice, but bottled lemon juice is also a safe option due to its consistent pH.
Check the blog post for more tips!
Nutrition
Serving: 2 Tbsp | Calories: 118kcal | Carbohydrates: 30g | Protein: 0.3g | Fat: 0.2g | Saturated Fat: 0.004g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 4mg | Potassium: 40mg | Fiber: 1g | Sugar: 28g | Vitamin A: 50IU | Vitamin C: 5mg | Calcium: 7mg | Iron: 0.2mg