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Blackberry Jam

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This easy, foolproof homemade blackberry jam is made with just four ingredients, and it’s perfect for beginners. Whether you’re making a small batch to store in the fridge or using a water bath canning method for long-term storage, this jam will be a sweet addition to your kitchen. The jam is packed with fresh blackberries and a touch of lemon juice for a tart contrast to the sweetness.

Ingredients

Scale
  • 3.2 lbs blackberries (about 10 cups whole fresh berries, or 5 cups crushed)
  • 3.3 lbs white sugar (7 cups)
  • 1/4 cup lemon juice (freshly squeezed or bottled, optional)
  • 6 tbsp powdered pectin OR liquid pectin

Instructions

  1. Prepare the Jars:
    • Sterilize your equipment. Wash the jars, lids, and bands in hot, soapy water and rinse them well. If you’re canning the jam, prepare the canner (see below).
  2. Using Powdered Pectin:
    • Wash and dry the blackberries. Crush them lightly in a bowl or pan.
    • Add the powdered pectin and mix it well into the crushed berries. Squeeze in the lemon juice and stir to combine.
    • Transfer the blackberry mixture to a medium, heavy-based pan and bring to a boil over high heat, stirring frequently to dissolve the pectin completely.
    • Add all the sugar and bring to a full rolling boil, stirring constantly. Once it reaches a full rolling boil, let the jam boil for 1 minute.
    • Remove the pan from the heat and skim off any foam from the surface of the jam.
  3. Using Liquid Pectin:
    • Wash and dry the berries and mash them lightly in a bowl or pan.
    • Transfer the berries to a medium, heavy-based pan, and add the sugar and lemon juice. Bring to a rolling boil over high heat, stirring constantly.
    • Add the liquid pectin and stir to incorporate. Keep the mixture at a rolling boil for 1 minute, stirring constantly.
    • Remove the pan from the heat and skim off any excess foam.
  4. Jar the Jam:
    • Place the jars on a heatproof surface and fill them with the jam to about ¼ inch (0.5 cm) from the top.
    • Wipe the rims with a damp cloth to remove any spillage, then seal the jars.
  5. Water-Bath Canning (Optional):
    • Prepare your canner by adding the trivet/rack to the bottom and filling it with enough water to submerge the jars by 2 inches.
    • Bring the water to a boil over medium heat, and boil the jars for 10 minutes. Keep the jars in the water to stay warm until you’re ready to fill them.
    • After filling the jars with jam, remove air bubbles, adjust headspace if necessary, and wipe the rim.
    • Lower the jars back into the boiling water using tongs, ensuring they are submerged by 2 inches.
    • Bring to a boil and process the jars for 10 minutes (adjust for altitude).
    • After boiling, remove the lid and let the jars rest for 5 minutes. Then, remove the jars from the canner and cool them on a heatproof surface. The lids should be concave and won’t pop back when pressed.

Storage:

  • Refrigerator: Store in the fridge for up to 3 weeks.
  • Freezer: Store in the freezer for up to 6 months.
  • Canned: Store in a cool, dry place like a pantry for up to 1.5 years.

Notes

  • Consistency: The consistency of the jam can vary depending on the type of pectin used and how long you boil it. If you’d like a thicker jam, continue boiling it a little longer, or test it on a chilled plate before jarring.
  • Flavor Adjustments: The lemon juice helps balance the sweetness of the blackberries, but you can adjust the amount based on your taste preferences. For a tarter jam, add more lemon juice.
  • Storage: If you don’t have a canning setup, this jam can be stored in the fridge for up to 3 weeks or frozen for longer storage. Water-bath canning will extend the shelf life to around 1.5 years when stored in a cool, dark place.
  • Alternative Sweeteners: While this recipe uses white sugar, you can try using alternatives like honey or maple syrup. However, this may affect the texture and consistency, and you may need to adjust the pectin amount accordingly.
  • Canning Tips: When water-bath canning, ensure jars are fully submerged in water, and check for a proper seal after cooling. If any jars haven’t sealed properly, place them in the fridge and use them first.

Nutrition

Find it online: https://easyfoodflash.com/blackberry-jam/