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

Don’t miss my other jam recipes including: Raspberry, Strawberry, and Peach.

A jar of homemade Blackberry jam, with a small spoon resting inside.

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!

Ingredients Needed:

  • 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.
The ingredients needed to make blackberry jam including blackberries, sugar, lemon juice and pectin.

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.

Blackberries in a pot being mashed with a potato masher.

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.

Mashed blackberry mixture being pushed through a fine mesh sieve to remove seeds.

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.

Blackberry juice and sugar in a large pot.

Add pectin, stirring constantly, and allow to return to a full boil for one minute, then remove from heat.

Boiling blackberry mixture in a pot with liquid pectin being added, to make jam.

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.

Blackberry Jam smoothed over a piece of white bread on a plate.

Pectin-Free Option:

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:

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Recipe

A jar of homemade Blackberry jam, with a small spoon resting inside.
Prep 15 mins
Cook 15 mins
Total 30 mins
Add to Meal Plan

Video

Equipment

  • Potato Masher

Ingredients
 
 

Instructions
 

  • (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.
    Blackberries in a pot being mashed with a potato masher.
  • (Optional, but recommended:) Use a food mill, or press mixture through a fine mesh strainer, into a bowl, to remove seeds.
    Mashed blackberry mixture being pushed through a fine mesh sieve 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.
    Blackberry juice and sugar in a saucepan.
  • 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.
    Boiling blackberry mixture in a pot with liquid pectin being added, to make jam.
  • 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.

Notes

 Yield: makes about 8-9 cups of jam.
No-Pectin Blackberry Jam: 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.
Seedless Blackberry Jam: Use a food mill or fine mesh strainer to remove all seeds, and don’t add any back in (as suggested in step 4).
High Altitude Increase Processing Time:
  • 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

Nutrition

Calories: 322kcalCarbohydrates: 81gProtein: 2gFat: 1gSaturated Fat: 1gSodium: 2mgPotassium: 195mgFiber: 6gSugar: 76gVitamin A: 253IUVitamin C: 25mgCalcium: 35mgIron: 1mg

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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  1. 5 stars
    The absolute BEST jam! Thank you for including tips for making this seedless – my husband doesn’t like the seeds and I haven’t been able to find a recipe that’s as easy to follow as this one.