Learn how to make a delicious and easy blackberry jam recipe right at home with our step-by-step tutorial. Preserve the sweet and tangy flavor of blackberries in a delicious spread that will elevate your breakfasts, snacks, and desserts.
Get ready to savor the irresistible flavors of homemade blackberry jam with our easy-to-follow recipe.
Whether you have an abundance of blackberries from your garden or you picked up a carton at the local market or grocery store, this homemade blackberry jam recipe will guide you through the process step by step
Jam making is a delightful and rewarding experience and one of our favorite things to do with wild berries.
Preserve the vibrant flavors of blackberries with just a handful of ingredients by canning blackberries into a delicious homemade jam.
Spread it on warm toast, swirl it into yogurt, or use it as a filling for pastries.
How to Make Blackberry Jam
- large saucepan
- large pot or water bath canner
- jar lifter
- 2 large bowls
- small mason jars, lids and ring seals – I prefer the half pint jars (the smaller jars)
Before getting started, you will need to wash jars and the flat lids. To sterilize, simmer them in water that has come to a full rolling boil for a minimum of 10 minutes.
You can do the sterilizing step while you are cooking your blackberries down.
- 8 cups blackberries
- 6 1/2 cups of sugar
- 1 pkg package of pectin
Rinse the berries gently under cold water to remove any dirt or debris. Pat them dry with a clean towel.
Prepare lids and jars.
In a stockpot, crush 8 cups of blackberries over medium heat using a potato masher or food mill. This releases their juices and helps them break down during cooking.
Press the crushed fruit through a small mesh strainer or cheesecloth to remove seeds.
Measure 6 1/2 cups of white sugar into a separate bowl and set aside.
Measure 5 cups of fruit into a large saucepan.
Stir in the pectin into fruit. Stir in butter (this reduces foaming).
Bring mix to a full boil on high heat. Stir constantly.
Add sugar to your fruit mixture. After the added sugar, bring the hot jam to a rolling boil. Boil for 1 minute.
Remove from heat. Remove any foam from the top.
Once the blackberry jam reaches the desired consistency, it’s time to jar and preserve it.
Carefully ladle the hot jam into sterilized jars, leaving about a half inch headspace at the top to allow for expansion.
After filling the jars, use a plastic spatula, to gently stir to remove air bubbles trapped in the jam.
Wipe the rims clean to ensure a proper seal, place the lids on the jars, and secure them tightly.
Wipe jar rims with a damp cloth.
We are doing what is known as water-bath canning, so you will now place each sterilized jar into boiling water (the hot water bath).
Process the filled jars in a water bath canner to create a vacuum seal that will keep the jam fresh.
Be sure to cover your canning jars with water by 1-2 inches. Add more warm water if needed to your canning pot. Cover the pot.
Your jars of jam will need a processing time of 10 minutes. Continue with the next batch.
Remove the hot jars and place on a clean paper towel upside down to cool. When cooled to room temperature, 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.
Allow the jars to cool completely, standing at room temperature for about 24 hours, before labeling and storing them in a cool, dark place. Properly canned blackberry jam can be stored for up to a year, but once a jar of jam is opened, refrigerate and consume within a few weeks.
Just be patient when you make this delicious jam! It does take about 24-48 hours for the jam to fully process as it goes through the gel stage.
Tips and Tricks to Help You Make Blackberry Jam
- Opt for fully ripened fresh blackberries that are juicy and have a deep purple color. This will ensure a more vibrant and flavorful jam.
- Add lemon juice for brightness. A touch of lemon juice adds a pleasant tanginess to the simple blackberry jam and helps balance the sweetness. It also acts as a natural preservative.
- As you cook the blackberry jam, make sure to stir it frequently to prevent it from sticking to the bottom of the pot. This helps ensure even cooking and prevents burnt spots.To determine if your blackberry jam has reached the gel stage, do a plate test. Place a small amount on a chilled plate and let it cool. If it thickens and holds its shape, it is ready. If not, continue cooking until the desired consistency is achieved.
- When you crush the blackberries, you will end up with slightly more juice than needed to make the jam. So, I highly recommend making my Blackberry Lemonade recipe with the leftovers, you will love the blackberry flavor paired with the tart lemon juice.
How to Use Homemade Blackberry Jam
Here are some ideas on what to do with delicious blackberry jam:
- Spread it on toast or biscuits
- Use it as a filling for pastries like turnovers, danishes, or croissants for a delightful burst of flavor. You can also swirl it into muffin or cupcake batter before baking for a surprise filling.
- Mix it into yogurt or oatmeal.
- Blackberry jam can be a fantastic addition to desserts like cheesecakes, tarts, or pies. Use it as a topping for ice cream, pancakes, or waffles. You can even layer it in a trifle or use it as a filling for cake layers.
- Blackberry jam pairs wonderfully with a variety of cheeses. Serve it alongside a cheese platter, spread it on crackers, or create unique flavor combinations by pairing it with creamy cheeses like brie or tangy cheeses like goat cheese.
- Make barbecue glaze or marinade to create a tangy and sweet sauce for grilled meats or vegetables.
- Gift it or use it in homemade treats.
Blackberry Jam Recipe FAQ’s
Whether or not to remove the seeds from blackberries for jam is a matter of personal preference. Blackberry seeds are small and generally soft, so they won’t pose a significant texture issue in the jam.
Homemade blackberry jam can be stored in airtight containers, such as jars or containers with tight-fitting lids, in the refrigerator for up to 3 weeks. If you are homemade canning blackberry jam, it can typically last for up to a year when stored in a cool, dark place.
Blackberries are high in natural pectin, which is a natural substance found in many fruits that helps thicken jams and jellies. This means that blackberries are well-suited for making homemade jam.
- 8 cups blackberries
- 6 1/2 cups sugar
- 1 pkg Sure-Jell Premium Fruit Pectin
- 1/2 tsp butter
- 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.
2 large bowls
small mason jars, lids and ring seals
Before getting started, your lids and jars must be sterilized. To sterilize, simmer them in boiling water for a minimum of 10 minutes.
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Domino Sugar, Granulated, 4LB Canister
Ball Secure-Grip Jar Lifter (by Jarden Home Brands)
Cuisinart CTG-00-SMB Stainless Steel Mixing Bowls with Lids, Set of 3
T-fal B36262 Specialty Total Nonstick Dishwasher Safe Oven Safe Stockpot Cookware, 12-Quart, Black
Ball Regular Mouth Mason Jars with Lids and Bands, 16-Ounces (4-Pack)
Sure-Jell 100% Natural Premium Fruit Pectin 1.75 oz
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