Blackberry Jam Recipe
This blackberry jam recipe is a simple, homemade version that’s packed with fresh berry flavor.
This homemade jam recipe is the perfect addition to brunch spreads, breakfast toast, or even desserts.
Made with Sure Jell and ripe blackberries, it delivers consistent results with minimal effort, making it great for beginners.
Whether you’re using freshly picked or store-bought berries, this easy recipe comes together quickly and tastes far better than anything store-bought.
It’s a delicious way to preserve seasonal fruit and enjoy it all year long.
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What are the ingredients for blackberry jam?
- Blackberries: Provide the sweet-tart flavor and rich color; use ripe, fresh berries for best results
- Sugar: Sweetens the jam and helps it set and preserve properly
- Fruit Pectin: Thickens the jam and ensures a reliable gel, especially for beginners
- Butter: Reduces foam during cooking for a smoother finish (optional)
How to Make Blackberry Jam
Keep in mind that jam making is a little like baking—accurate measurements matter for the right consistency!
- Start with ripe, deep purple blackberries for the best flavor. The sweeter and darker your blackberries, the better your jam will taste!
- Rinse gently and pat dry
- Crush 8 cups of blackberries over medium heat until juicy
- Strain seeds if you prefer a smoother jam
- Measure 5 cups of prepared fruit into a saucepan
- Stir in pectin and a small amount of butter to reduce foam
- Bring to a full rolling boil over high heat, stirring constantly. The mixture should keep bubbling even while you stir—this is key for setting.
- Add sugar and return to a rolling boil
- Boil for 1 minute, stirring frequently so nothing sticks
- Test using the plate method: Place a small plate in the freezer, then spoon a bit of jam onto it—if it wrinkles and holds its shape after 30 seconds, it’s ready; if not, continue cooking and test again.
- Remove from heat and skim off any foam
- Ladle hot jam into sterilized jars using a funnel, leaving about a ¼ inch headspace at the top
- Wipe rims clean for a proper seal and add lids and screw bands on until fingertip tight
- Process in a boiling water bath for 10 minutes (for long-term storage)
- Remove jars and let cool completely (listen for lids to pop)
- Check seals—if lids spring back, refrigerate and use first
Don’t Forget To…
- Scroll down to print the full recipe with step-by-step instructions and exact measurements.
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Want more easy recipes like this? Grab my Freezer Jam & Fridge Pickles Guide—no canning required!
Blackberries naturally contain some pectin, but using added pectin helps your jam set more reliably and speeds up the cooking process—especially helpful for beginners.
You’ll need about 1 to 1½ cups of blackberries to make an 8 oz jar of jam, depending on how much the fruit cooks down.
Once you reach a full rolling boil, jam typically only needs to boil for about 1 minute after adding sugar when using pectin.
A water bath isn’t required if you plan to refrigerate and use the jam quickly, but it is recommended for long-term, shelf-stable storage.
Properly sealed jars can last up to 1 year in a cool, dark place, while opened or unsealed jam should be stored in the refrigerator and used within a few weeks.
Jam is made with crushed fruit for a smoother texture, while preserves use larger pieces or whole fruit for a chunkier consistency.
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What are some variations of blackberry jam?
Once you’ve made a basic batch, it’s easy to change up the flavor with a few simple additions:
- Lemon: Add fresh lemon juice or zest for a bright, citrusy twist
- Vanilla: Stir in a splash of vanilla extract for a warm, subtle sweetness
- Spiced: Mix in cinnamon, nutmeg, or a pinch of cloves for a cozy flavor
- Raspberry Blend: Combine with raspberries for a sweeter, tangier result
- Peach Blend: Add fresh peaches for a juicy, summery combo
- Mint: Toss in fresh mint for a refreshing, unique flavor
- Jalapeño: Add finely diced jalapeños for a sweet and spicy kick
- Low-Sugar Option: Use low-sugar pectin to cut back on sweetness while still getting a good set
If you’ve got extra berries on hand, these blackberry recipe ideas are a great way to use them up and try something a little different.
- Try these blackberry canning recipes to make jams, jellies, and preserves that you can enjoy long after berry season ends.
- This Blackberry Simple Syrup is perfect for drinks, pancakes, and adding a fruity twist to your favorite desserts.
- Blackberry Desserts like a mixed berry pound cake or blackberry lemon bars are an easy way to satisfy your sweet tooth.
Homemade Blackberry Jam Recipe
Ingredients
- 8 cups blackberries
- 6 ½ cups sugar
- 1 pkg Sure-Jell Premium Fruit Pectin
- ½ tsp butter
Instructions
- Prepare lids and jars.
- In a stockpot, crush 8 cups of blackberries over medium heat using a potato masher.
- Press the crushed fruit through a small mesh strainer or cheese cloth to remove seeds.
- Measure 6 1/2 cups of sugar into a separate bowl.
- Measure 5 cups of crushed blackberries into a large saucepan.
- Stir in Sure-Jell pectin into fruit. Stir in butter (this reduces foaming).
- Bring mix to a rolling boil on high heat. Stir constantly.
- Add sugar to fruit mixture. Bring back to a rolling boil. Boil for 1 minute.
- Remove from heat. Remove any foam.
- Ladle your homemade blackberry jam right away into your prepared jars. Fill them within a 1/2 inch to the top.
- Cover with lids.
- Place jars into boiling water. Be sure to cover jars by 1-2 inches. Add more boiling water if needed. Cover.
- Boil your homemade blackberry jam jars for 10 minutes.
- Remove the jars and place on a towel to cool. When cooled, press the center of the jars. If they spring back to you then you will need to refrigerate your jam since it did not process properly.
- Let your homemade blackberry jam stand for 24 hours and then store in a cool, dry place.
How much does this make? It does not show a yield of the size containers used or how many containers or ounces it makes.
Hi Ashley,
Thanks for your question! It really varies everytime we make this. We use the 16oz mason jars and usually use an entire case of jars (dozen). I would have a few more on hand though just in case.
Can you use frozen blackberries
Yes you can use frozen blackberries, but they should be defrosted and drained first b/c otherwise there will be too much liquid and your blackberry jam will not work.
Perfect recipe and instructions, thank you.
I could not find my old recipe, so I went with this one and it is a winner!
I used Brandywine/Taste of Heaven blackberries/thornless; they are very big and too tart to eat off the vine but this recipe made the jam perfectly sweet. I made 9 half pints and 4 1/4 pints. This left just enough to test on toast. Yummy !
Thank you so much! I love hearing this! I hope this becomes your go to jam recipe!