Do you have some delicious fresh blackberries? You have to give this easy recipe for a simple blackberry jam a try!
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.
The secret to this homemade blackberry jam recipe? Is freshly picked wild berries. My husband recently found a patch of wild blackberries and went crazy picking them. He was on a mission to to get this blackberry jam right and finally after many years we have a homemade jam we are happy with.
It’s very important to follow directions when you are home canning. Home food preservation is more of a science than it is a recipe.
Making homemade blackberry jam 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, even if this is your first time canning. But keep in mind a good time to make any type of jelly recipes is when you have a clear schedule and are not pressed for time.
Jam making is one of our favorite things to do with fresh berries. The flavor of blackberries really comes through and that beautiful deep purple color is what makes this seedless blackberry jam so special!
How to Make My Easy Blackberry Jam Recipe
- 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
Prepare lids and jars.
In a stockpot, crush 8 cups of blackberries over medium heat using a potato masher or food mill.
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.
Ladle your homemade blackberry jam right away into a sterilized jar, leaving about a half inch headspace at the top.
Cover your jar of jam with a lid. Wipe jar rims with a damp cloth.
We are doing what is known as water-bath canning, so you will now place your jars into boiling water (the hot water bath).
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.
Let your homemade blackberry jam stand for 24 hours. A good place to store them is in a cool, dry place.
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.
Our favorite way to use this delicious blackberry jam is on our old-fashioned recipe for homemade buttermilk biscuits.
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. Or make a blackberry cheesecake!
- 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