Easy Blackberry Jam Recipe

My blackberry jam recipe is a perfect way to savor the taste of summer throughout the year. We spend weeks picking and eating the berries as they ripen. The chickens are our constant companions when we’re picking berries, just hoping we let some fall (which we do). I prefer to freeze the berries as we harvest them and make a large batch of jam once the harvest is done. For those who like to make jam along the way, you can prepare small batches as the berries ripen. With just a few ingredients, this homemade treat is both simple and rewarding.

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Blackberry Jam Recipe

Delicious and fresh, this blackberry jam will make you forget all about store-bought versions. Besides, it’s difficult to find jam with seeds and pulp in it at the grocery store. Don’t worry, if you prefer seedless blackberry jam, I’ve got you covered. This recipe is quick and easy to make, only taking about an hour. I love that it only has four ingredients! If you don’t want to water bath it, you can freeze it to keep that summer flavor going strong.

Equipment

• Large pot for boiling berries (I use a 5-quart pot)
• Water Bath Canner (if you are freezing your jam, you don’t need this)
• Funnel
• Strainer (I use cheesecloth in my colander but use what you prefer)
• Stick wand or potato masher (I use my stick blender for the best results)
• half-pint or pint jars (I use pints, but half-pints are what most people put jam in)
• jar lifter

Ingredients – This Blackberry Jam recipe makes 8 pints jars of jam.

• Blackberries: Fresh or slightly under-ripe work best. If using frozen berries, thaw them first.
• Sugar: Essential for thickening the jam. The pectin I use works great for low-sugar options, or you can use a no-sugar pectin.
• Pectin: This helps to thicken the jam, though you can also make a pectin-free version. Blackberries have a lot of pectin, so you don’t have to use it. However, you will have to cook the jam longer, so I usually use about half a pack of pectin in each batch. This makes a little thinner jam, just so you know. This is my all-time favorite pectin.
• Apple Cider Vinegar or Lemon Juice: I use ACV (this is the only brand we use). You can use bottled or fresh lemon juice. Either of these adds the perfect hint of tartness.

• 6 quarts fresh or frozen blackberries ( about 18-20 cups)
• 2 Tablespoons ACV or Lemon juice
• 4-8 cups granulated sugar, adjust to taste. I use 5 cups of sugar in mine.
• 1 packet pectin

How to Make Blackberry Jam:

1. Start by cleaning your berries and jars. If you’re canning, prepare your water bath.
2. Add the berries to a large saucepan and turn it on medium-low heat. Since my berries were frozen, I stir them until they are soft and can be mashed.
   • Once they are thawed, add the ACV or lemon juice and mash them. I use my stick blender because I like the fine texture it gives me, and I keep the pulp and seeds in my jam.
   • If yours are fresh, use medium-low heat. Add the ACV or lemon juice and mash the blackberries.
   • If you want to remove the seeds, use a potato masher so the seeds are large enough to be strained out.
   • Simmer for 5-10 minutes.
3. Seedless Option: This is optional. I Do Not remove them from my jam because we like it that way. You can use a fine mesh strainer, a colander with cheesecloth, or any strainer you have to separate the seeds from the juice.
   • Measure out 8 cups of berry juice and add it to a large stock pot. For a traditional jam, add a couple of spoonfuls of seeds back in.
4. Add Sugar: Stir in the sugar and cook on medium-low heat until it dissolves. Add 4 cups of sugar, stir, and taste, adding one cup at a time to get it to the desired sweetness. We like a tart jam, so I added 5 cups to mine.
5. Increase the heat to medium-high and bring the mixture to a rolling boil.
6. Add Pectin: Once the jam is at a rolling boil, sprinkle the pectin over the top of the jam and still well. Boil for one minute and check the jam to see if it’s ready.
7. No Pectin Option: If you prefer a pectin-free jam, blackberries’ natural pectin will do the job. Cook the mixture until it reaches 221°F, then do the jam test to ensure it’s set.
8. Jam Test: Use a spoon to drop a small amount of jam onto a small, cold plate. Let it sit for a minute, then run your finger through the jam. If it holds its shape and doesn’t run, your jam is ready. If it’s too runny, boil it one minute longer and test again. Repeat until the jam is ready to set. This simple test ensures your jam has the right consistency before you jar it up.
9. Pour into Jars: Use a funnel to pour the hot jam into prepared jars.
   • Wipe the mouth of each jar clean, then put the lids and rings on the jars.

Preserving Your Jam:

• Canning: Process in a boiling water bath for 10 minutes. Use a jar lifter to add the jars to the water bath canner and to remove them. They are HOT, so use caution.
  • Place the hot jars on a heat-proof surface—I use an old bath towel—and let them sit for 24 hours to seal properly.
  • Check the seals before storing the jam jars in a cool, dry place for up to a year.
    • I have used jam that was three years old and it was still delicious. The nutritional value falls after one year, but not the flavor. Use your good judgment when you open a jar.
• Freezing: Let the jam cool in the jars at room temperature for 24 hours, then store it in the refrigerator for up to a month or in the freezer for up to a year.
• Adjust processing time for altitude when canning.

Easy Blackberry Jam Recipe

A simple and delicious homemade blackberry jam recipe using just four ingredients. Quick to prepare in under an hour, this jam captures the taste of summer and can be enjoyed all year long. Adjust processing time based on altitude for perfect results.

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Course: Jam

Cuisine: American

Keyword: blackberry jam, blackberry jam recipe

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

proceessing in water bath canner: 10 minutes minutes

Total Time: 45 minutes minutes

Servings: 8 pint jars

Calories: 691kcal

Equipment

• 1 Large pot for boiling berries (I use a 5-quart pot)
• 1 Water Bath Canner (if you are freezing your jam, you don’t need this)
• Funnel
• Strainer (I use cheesecloth in my colander but use what you prefer)
• Stick blender or potato masher (I use my stick blender for the best results)
• half-pint or pint jars (I use pints, but half-pints are what most people put jam in)
• jar lifter

Ingredients

• 6 quarts fresh or frozen blackberries about 18-20 cups
• 2 Tablespoons ACV or Lemon juice
• 4-8 cups granulated sugar adjust to taste. I use 5 cups of sugar in mine.
• 1 packet pectin

Instructions

• Start by cleaning your berries and jars. If you’re canning, prepare your water bath.
• Add the berries to a large saucepan and turn it on medium-low heat. Since my berries were frozen, I stir them until they are soft and can be mashed.

  Once they are thawed, add the ACV or lemon juice and mash them. I use my stick blender because I like the fine texture it gives me, and I keep the pulp and seeds in my jam.
• If yours are fresh, use medium-low heat. Add the ACV or lemon juice and mash the blackberries.

  If you want to remove the seeds, use a potato masher so the seeds are large enough to be strained out.
• Simmer for 5-10 minutes.
• Seedless Option: This is optional. I Do Not remove them from my jam because we like it that way. You can use a fine mesh strainer, a colander with cheesecloth, or any strainer you have to separate the seeds from the juice.

  Measure out 8 cups of berry juice and add it to a large stock pot. For a traditional jam, add a couple of spoonfuls of seeds back in.
• Add Sugar to the pot with the berries (or juice if you strained them): Stir in the sugar and cook on medium-low heat until it dissolves.

  Add 4 cups of sugar, stir, and taste, adding one cup at a time to achieve your desired sweetness, tasting between each addition. We like a tart jam, so I add 5 cups to mine.
• Increase the heat to medium-high and bring the mixture to a rolling boil.
• Add Pectin: Once the jam is at a rolling boil, sprinkle the pectin over the top of the jam and still well. Boil for one minute and check the jam to see if it’s ready.
• No Pectin Option: If you prefer a pectin-free jam, blackberries’ natural pectin will do the job. Cook the mixture until it reaches 221°F, then do the jam test to ensure it’s set.
• Jam Test: Use a spoon to drop a small amount of jam onto a small, cold plate. Let it sit for a minute, then run your finger through the jam. If it holds its shape and doesn’t run, your jam is ready.

  If it’s too runny, boil it one minute longer and test again. Repeat until the jam is ready to set. This simple test ensures your jam has the right consistency before you jar it up.
• Pour into Jars: Use a funnel to pour the hot jam into prepared jars.
• Wipe the mouth of each jar clean, then put the lids and rings on the jars.

Preserving Your Jam:

• Canning: Process in a boiling water bath for 10 minutes. Use a jar lifter to add the jars to the water bath canner and to remove them. They are HOT, so use caution.

  Place the hot jars on a heat-proof surface—I use an old bath towel—and let them sit for 24 hours to seal properly.
• Check the seals before storing the jam jars in a cool, dry place for up to a year.
• I have used jam that was three years old and it was still delicious. The nutritional value falls after one year, but not the flavor. Use your good judgment when you open a jar.
• Freezing: Let the jam cool in the jars at room temperature for 24 hours, then store it in the refrigerator for up to a month or in the freezer for up to a year.
• Adjust processing time for altitude when canning using teh altitude chart in the post.

Notes

• Blackberries: Fresh or slightly under-ripe work best. If using frozen berries, thaw them first.
• Sugar: Essential for thickening the jam. The pectin I use works great for low-sugar options, or you can use a no-sugar pectin.
• Pectin: This helps to thicken the jam, though you can also make a pectin-free version. Blackberries have a lot of pectin, so you don’t have to use it. However, you will have to cook the jam longer, so I usually use about half a pack of pectin in each batch. This makes a little thinner jam, just so you know. This is my all-time favorite pectin.
• Apple Cider Vinegar or Lemon Juice: I use ACV (this is the only brand we use). You can use bottled or fresh lemon juice. Either of these adds the perfect hint of tartness.

Nutrition

Nutrition Facts

Easy Blackberry Jam Recipe

Amount per Serving

Calories

 

691

Calories from Fat 36

% Daily Value*

Fat

 

4

g

6

%

Saturated Fat

 

0.1

g

1

%

Polyunsaturated Fat

 

2

g

Monounsaturated Fat

 

0.3

g

Sodium

 

9

mg

0

%

Potassium

 

1155

mg

33

%

Carbohydrates

 

168

g

56

%

Fiber

 

38

g

158

%

Sugar

 

134

g

149

%

Protein

 

10

g

20

%

Vitamin A

 

1519

IU

30

%

Vitamin C

 

149

mg

181

%

Calcium

 

207

mg

21

%

Iron

 

4

mg

22

%

* Percent Daily Values are based on a 2000 calorie diet.

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Wrap UP

My homemade blackberry jam recipe is a great way to keep the taste of summer all year long. With just a bit of time and a few simple ingredients, you can create a delicious preserve that’s perfect for spreading on toast or incorporating into your favorite recipes.

Be sure to adjust the processing time based on your altitude to ensure your jam sets just right. Whether you’re making large batches from frozen berries or preparing small batches as you harvest, this blackberry jam recipe will help you enjoy that summer flavor throughout the year. Happy jamming!