Blackberry Jam

This homemade blackberry jam recipe uses fresh or frozen blackberries, sugar, lemon juice, and liquid fruit pectin to create a thick, spreadable preserve. Ideal for canning or freezer storage, this blackberry jam is perfect for toast, baking, and desserts. With clear instructions for water bath canning and long-term storage, it’s a reliable option for preserving seasonal fruit and making classic fruit preserves at home.

Ingredients

• 2.5 quarts fresh or frozen blackberries (about 8 cups)
• 2 tablespoons lemon juice
• 7 cups granulated sugar
• 1 packet liquid fruit pectin (Sure-Jell / Certo)

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Instructions

1. If you plan to can the jam, prepare a boiling water bath and sterilize the jars and lids in advance.
2. Rinse the blackberries just before using. Add them to a large saucepan with the lemon juice.
3. Mash the berries using a potato masher. Simmer over medium heat for a few minutes until the fruit breaks down.
4. (Optional but recommended) For a smoother jam, pass the mixture through a food mill or fine mesh strainer to remove most of the seeds.
5. Measure 4 cups of the blackberry juice and transfer it to a large, heavy-bottomed pot. Stir in 2–3 spoonfuls of the reserved seeds for a classic jam texture.
6. Add the sugar and stir well. Cook over medium-low heat, stirring occasionally, until the sugar fully dissolves.
7. Increase heat to medium-high and bring the mixture to a full rolling boil, stirring constantly.
8. Add the liquid pectin, continue stirring, and return the jam to a full boil. Boil for exactly 1 minute, then remove from heat.
9. Carefully pour the hot jam into prepared jars and seal with lids.

Freezer Method
Allow jam to cool at room temperature for 24 hours. Store in the refrigerator for up to 1 month or in the freezer for up to 1 year.

Canning Method
Process jars in a boiling water bath for 10 minutes (adjust time for high altitude if needed). Let jars rest undisturbed for 24 hours. Check seals and store in a cool, dry place for up to 1 year.

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Tips

• Use a wide, heavy-bottomed pot to prevent scorching.
• Stir constantly once the jam reaches a boil to avoid sticking.
• Skim off foam for a clearer finished jam.

Variations and Substitutions

• Add a splash of vanilla for extra depth of flavor.
• Replace part of the blackberries with raspberries or blueberries.
• Reduce seeds completely for a smoother, jelly-like texture.

FAQs

Can I use frozen blackberries?
Yes, frozen berries work well. Thaw slightly before cooking.

Why didn’t my jam set?
Jam may need more boiling time or precise sugar and pectin measurements.

How long does homemade blackberry jam last?
Properly canned jam lasts up to one year; refrigerated jam lasts about one month.

Serving Suggestions

• Spread on toast, biscuits, or scones.
• Use as a filling for cakes, tarts, or thumbprint cookies.
• Spoon over yogurt, pancakes, or waffles.

Why You’ll Love This Recipe

• Made with simple, traditional ingredients
• Bright fruit flavor with a rich texture
• Works for both freezer jam and water bath canning
• Perfect for preserving fresh blackberries