Don’t miss my other jam recipes including: Raspberry, Strawberry, and Peach.
What I love about homemade jam:
Delicious and fresh! You will never want the store bought version again! You can also freeze it to enjoy all year. Easy and quick, only requiring about 30 minutes of your time! 4 ingredients is all you need!
Ingredients Needed:
Blackberries – fresh or slightly under-ripe is best. You can substitute frozen berries, if desired (thaw the berries first). Sugar – Don’t reduce the sugar amount, or the jam won’t thicken properly. For a low sugar option, use the recipe from Sure-Jells “No Sugar Pectin” box. Pectin – see recipe notes for pectin-free version. Lemon juice – bottled or fresh lemon juice will work.
How to make Blackberry Jam:
Prep station: Clean berries and jars, and prepare water bath if you are planning to can the jam. Mash blackberries and lemon juice in an extra-large saucepan. Mash with potato masher and simmer for a few minutes. Remove Seeds (optional, but recommended). Use a food mill, or press mixture through a fine mesh strainer, reserving the juice you’re left with. Measure 4 cups of berry juice and add to an extra large stock pot. Add 2-3 spoonfuls of seeds for blackberry “jam” (jelly uses the juice only). For seedless blackberry jam, don’t add any seeds back in. Stir in sugar and cook on medium low until sugar is dissolved. Increase heat to medium high and cook, stirring constantly, until the mixture comes to a full boil. Add pectin, stirring constantly, and allow to return to a full boil for one minute, then remove from heat. Pour into jars: use a funnel to pour the jam into prepared jars and seal with lids. For Canning and Preserving: Process in a boiling water bath for 10 minutes. Allow to rest on your counter for 24 hours, to ensure the jars settle and seal properly. Check seals, and store jam in a cool, dry place for up to one year. For Freezer Jam: Allow the jam to cool at room temperature for 24 hours, then store in the fridge for up to 1 month, or the freezer for up to 1 year.
Pectin-Free Option:
I like to add pectin to Jam because it helps to thicken it, but if you want to make a no-pectin blackberry jam, you can leave it out! Blackberries have a very high natural pectin. Cook until the jam thickens to a gel stage, 105°C/221°F on an instant read thermometer. Test it by spooning some hot jam onto a chilled cold plate. If the jam jells up (and doesn’t easily slide around) it’s ready.
Pair homemade Jam with:
Artisan No Knead Bread Oatmeal Bread Buttermilk Cornbread Flaky Buttermilk Biscuits English Muffins
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