Homemade blackberry jam is the perfect way to enjoy the vibrant flavors of summer, and it’s a must-try for any fan of blackberry recipes. 

This easy-to-follow recipe for Sure Jell Blackberry Jam transforms fresh blackberries and sugar into a sweet, and tangy spread that’s perfect for toast, pastries, or desserts. 

Using fresh berries — whether you use wild blackberries picked from your garden, bought from a farmer’s market, or a local store — ensures the best flavor when making your delicious jam. 

Even home canning beginners can confidently make this delicious blackberry jam.

How to Make Blackberry Jam 

Choose ripe berries that are plump, juicy, and have a deep purple color. The ripeness of your blackberries will affect the flavor and sweetness of your jam.

Rinse the berries gently under cold water to remove any dirt or debris. Pat them dry with a clean towel. 

While the jam is cooking, sterilize your canning jars and lids by boiling them in water for 10 minutes. This step is crucial to ensure your jam stays fresh and safe to eat.

In a stockpot, crush 8 cups of blackberries over medium heat using a potato masher. 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 rolling boil on high heat. Stir constantly. 

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.

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.

How do you put blackberry jam in a jar?

Once your jam is cooked and still hot, use a ladle to carefully scoop the jam into the sterilized jars. A jar funnel can make this process easier and cleaner.

Leave about 1/4 inch headspace at the top of each jar to allow for expansion.

Use a non-metallic utensil, like a spatula or a chopstick, to gently stir the jam in the jar to remove air bubbles. This helps ensure a proper seal.

Wipe jar rims with a clean damp cloth or paper towel to remove any spilled jam. This ensures a good seal when you put the lids on.

Place the sterilized lids on the jars, and screw on the bands until they are fingertip tight. Don’t over-tighten, as air needs to escape during the sealing process.

If you plan to store the jam for an extended period, process the jars in a boiling water bath for 10 minutes. Be sure to cover your canning jars with water by 1-2 inches. Remove the jars from the water and let them cool completely. You should hear a popping sound as the jars seal. If any jars do not seal properly, store them in the refrigerator and use them first.

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.

What is the shelf life of homemade blackberry jam?

The shelf life of homemade jam depends on how it is processed and stored. 

Properly Processed and Sealed Jars – Up to 1 year, stored in a cool, dark place, such as a pantry or cupboard.

Ensure the jars are properly sealed. If the lid pops when pressed, the seal is not good, and the jam should be refrigerated and used within a few weeks.

Unprocessed or Improperly Sealed Jars – 2-4 weeks in the refrigerator.

An opened jar of jam should be enjoyed in 2-3 weeks and kept in the refrigerator.

Relevant Recipes

• Blackberry Crumb Bars
• Blackberry Margaritas
• Blackberry Simple Syrup
• Blueberry Jam
• Raspberry Jam

How to Use Homemade Blackberry Jam 

Homemade blackberry jam is incredibly versatile and can enhance many dishes. A favorite way to enjoy it is spread on warm toast or stirred into yogurt and granola for a delicious breakfast. It also makes an excellent glaze for meats, a filling for pastries, or a topping for ice cream. Whether used in breakfast, lunch, dinner, or desserts, this jam brings a sweet and fruity touch to every meal.

When you crush the blackberries, you will end up with slightly more juice than needed to make the jam. So, I highly recommend making our Blackberry Lemonade recipe with the leftovers, you will love the blackberry flavor paired with the tart lemon juice.

Supplies for Jam Making

Sale

Large Stockpot

Large stockpot or water bath canner

$55.19

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Stainless Steel Saucepan

Stainless steel 3 quart saucepan

$29.92

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3 Piece Canning Accessory Set

• Jar funnel: Fits both regular and wide mouth jars
• Jar lifter: safely lift jars out of hot water with the Green gripping end

$18.16

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Ball Mason 8oz Quilted Jelly Jars with Lids and Bands, Set of 12

• 8 oz quilted crystal jelly jars
• Ideal for preserving jams, jellies sauces, mustard & flavored vinegar

$24.00

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Sure-Jell 100% Natural Premium Fruit Pectin 1.75 oz

$4.99

Buy on Amazon

Continue to Content

Homemade Blackberry Jam Recipe

Yield: 7 8oz cups

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Do you have some delicious fresh blackberries? You have to give this easy recipe for a simple blackberry jam a try!

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Ingredients

• 8 cups blackberries
• 6 1/2 cups sugar
• 1 pkg Sure-Jell Premium Fruit Pectin
• 1/2 tsp butter

Instructions

1. Prepare lids and jars. 
2. In a stockpot, crush 8 cups of blackberries over medium heat using a potato masher. 
3. Press the crushed fruit through a small mesh strainer or cheese cloth to remove seeds. 
4. Measure 6 1/2 cups of sugar into a separate bowl. 
5. Measure 5 cups of crushed blackberries into a large saucepan. 
6. Stir in Sure-Jell pectin into fruit. Stir in butter (this reduces foaming). 
7. Bring mix to a rolling boil on high heat. Stir constantly. 
8. Add sugar to fruit mixture. Bring back to a rolling boil. Boil for 1 minute. 
9. Remove from heat. Remove any foam. 
10. Ladle your homemade blackberry jam right away into your prepared jars. Fill them within a 1/2 inch to the top.
11. Cover with lids. 
12. Place jars into boiling water. Be sure to cover jars by 1-2 inches. Add more boiling water if needed. Cover.
13. Boil your homemade blackberry jam jars for 10 minutes. 
14. 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. 
15. Let your homemade blackberry jam stand for 24 hours and then store in a cool, dry place. 
    

Notes

Supply list: 
large saucepan
large stockpot
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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