This homemade Blackberry Jam recipe only needs 4 ingredients and will help you preserve the flavors of Summer to enjoy all year!
What I love about homemade jam:
- Delicious and fresh! You will never want the store bought version again! You can also freeze it to enjoy all year.
- Easy and quick, only requiring about 30 minutes of your time!
- 4 ingredients is all you need!
- Blackberries – fresh or slightly under-ripe is best. You can substitute frozen berries, if desired (thaw the berries first).
- Sugar – Don’t reduce the sugar amount, or the jam won’t thicken properly. For a low sugar option, use the recipe from Sure-Jells “No Sugar Pectin” box.
- Pectin – see recipe notes for pectin-free version.
- Lemon juice – bottled or fresh lemon juice will work.
How to make Blackberry Jam:
Prep station: Clean berries and jars, and prepare water bath if you are planning to can the jam.
Mash blackberries and lemon juice in an extra-large saucepan. Mash with potato masher and simmer for a few minutes.
Remove Seeds (optional, but recommended). Use a food mill, or press mixture through a fine mesh strainer, reserving the juice you’re left with.
Measure 4 cups of berry juice and add to an extra large stock pot. Add 2-3 spoonfuls of seeds for blackberry “jam” (jelly uses the juice only). For seedless blackberry jam, don’t add any seeds back in.
Stir in sugar and cook on medium low until sugar is dissolved. Increase heat to medium high and cook, stirring constantly, until the mixture comes to a full boil.
Add pectin, stirring constantly, and allow to return to a full boil for one minute, then remove from heat.
Pour into jars: use a funnel to pour the jam into prepared jars and seal with lids.
For Canning and Preserving: Process in a boiling water bath for 10 minutes. 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.
For Freezer 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.
I like to add pectin to Jam because it helps to thicken it, but if you want to make a no-pectin blackberry jam, you can leave it out! Blackberries have a very high natural pectin. Cook until the jam thickens to a gel stage, 105°C/221°F on an instant read thermometer. Test it by spooning some hot jam onto a chilled cold plate. If the jam jells up (and doesn’t easily slide around) it’s ready.
Pair homemade Jam with:
- 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
- (If you are planning to can the jam, prepare waterbath and sterilize jars).
- 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.
- (Optional, but recommended:) Use a food mill, or press mixture through a fine mesh strainer, into a bowl, to remove seeds.
- 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).
- Add sugar and stir to combine. Turn burner to medium low, stirring occasionally, cooking for several minutes until sugar has dissolved.
- 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).
- 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.
- Pour jam into prepared jars and seal with lids.
- 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.
- 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.
- 1,001 to 3,000 – add 5 minutes
- 3,001 to 6,000 – add 10 minutes
- 6,001 to 8,000 – add 15 minutes
- 8,001 to 10,000 – add 20 minutes
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