I am proud to announce that after a good decade of recipe testing, our jam recipe is finally ready to be shared! This has been a labor of love every single summer. Most of the time, met with a lot of disappointment. There is always so much pride and joy when you get a recipe right.
Homemade Blackberry Jam
The secret to this recipe? Is freshly picked berries. My husband recently found a patch of wild blackberries and went wild picking them. He was on a mission to to get this blackberry jam right.
Another secret? You have to follow the directions. Many times, we have tried to halve the recipe or even double it. It never comes out right!
This is the perfect activity to do on one of those random rainy summer days. And I assure you, it’s not nearly as hard as you think it is!
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.
Do the sterilizing step while you are cooking your blackberries down. Scroll down to get my full recipe!
Just be patient when you make this blackberry jam! It does take about 24-48 hours for the jam to full process. When it’s ready, it should look like this:
The jam is absolutely delicious on my homemade buttermilk biscuit recipe!
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!
Homemade Blackberry Jam
Delicious homemade jam made with fresh picked blackberries!
- 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 10 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 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 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 stand for 24 hours and then store in a cool, dry place.