This homemade Blackberry Jam recipe brings the perfect balance of sweet and tart flavors to your breakfast table in just 30 minutes. With simple steps and minimal prep time, you’ll create a delightful spread that’s packed with natural goodness – including vitamin C and fiber. Whether you spread it on warm toast, swirl it into yogurt, or use it as a topping for desserts, this vibrant jam delivers pure berry bliss in every spoonful.
Ingredients for Blackberry Jam
- Fresh/Frozen Blackberries: 2.5 quarts (approximately 8 cups), ensure they’re ripe for best flavor
- Lemon Juice: 2 tablespoons, adds natural preservation and balances sweetness
- Granulated Sugar: 7 cups, essential for proper setting and preservation
- Liquid Fruit Pectin: 1 packet Sure Jell Certo, helps achieve perfect jammy consistency
Step-by-Step Instructions
- Preparation: Clean berries thoroughly and prepare water bath if canning
- Berry Processing: Combine blackberries and lemon juice in large saucepan, mash gently until broken down
- Seed Removal: Strain mixture through fine mesh strainer for smoother texture (optional but recommended)
- Mixing Base: Measure 4 cups berry juice, add to stockpot with 2-3 spoonfuls of seeds and sugar
- Sugar Dissolution: Heat on medium-low, stirring until sugar completely dissolves
- Boiling Stage: Increase to medium-high, stir constantly until reaching full rolling boil
- Pectin Addition: Add pectin while stirring, return to full boil for exactly 1 minute
- Jarring: Pour into prepared jars and seal properly
- Storage Options: Either process in water bath for 10 minutes for canning, or cool and store in freezer for up to 1 year
Storage Tips
Your homemade blackberry jam will stay fresh and yummy in different ways! If you’re keeping it in the fridge, it’ll last about a month. Want to save it longer? Pop it in the freezer for up to a year! If you choose to can your jam (using the water bath method), you can store those sealed jars in a cool, dark spot in your pantry for up to a year. Just remember – once you open a jar, keep it in the fridge and use it within a month for the best taste and texture.
Tips for Perfect Setting
Getting that perfect jam texture is super easy! The mix of pectin, sugar, and lemon juice helps your jam set beautifully. Keep stirring while cooking – it prevents sticking and helps everything mix well. When you hit that rolling boil (the kind that bubbles even when you stir), you’re on the right track! A quick test: put a small plate in the freezer before you start. When you think the jam is ready, drop a tiny bit on the cold plate. If it wrinkles when you push it with your finger, it’s perfect!
Serving Ideas
This sweet-tart blackberry jam is amazing on so many things! Spread it on warm toast, English muffins, or fresh scones for breakfast. Mix a spoonful into plain yogurt or oatmeal for a fruity kick. Want something special? Use it as a filling between cake layers, or warm it up slightly to drizzle over vanilla ice cream. It’s also super tasty in thumbprint cookies or as a fancy topping for cheesecake!
Simple Variations
Want to make this recipe your own? Try adding a splash of vanilla extract at the end for extra warmth. Love spices? A tiny pinch of cinnamon works magic with blackberries. You can also mix in other berries – try adding some raspberries or strawberries to create your own berry blend! If you prefer a smoother jam, skip adding the extra seeds back in. For a less sweet version, you can reduce the sugar by up to 1 cup, but keep in mind this might affect how well it sets.
Blackberry Jam
Equipment
- Extra-large saucepan
- Potato masher
- Fine mesh strainer
- Canning jars
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
Instructions
- 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.
- 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”.
- 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.
Notes
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.
