Made with only four ingredients and no pectin, our easy Blackberry Jam Recipe is loaded with fresh blackberry flavor!
If you think you don’t have the skills to make homemade blackberry jam, think again. Our recipe takes about 40 minutes to make and makes a jam that is so much better than what you’ll buy at grocery stores.
Our homemade blackberry jam is easy to make. And because fresh blackberries are naturally high in pectin, the jam thickens beautifully without adding any additional pectin or preservatives. Do I have your attention yet?
Our foolproof method for making blackberry jam is beginner-friendly. It’s guaranteed to come out the first time and every time you make it. But after one taste, your friends and family will think you’ve been making homemade jams since childhood.
If you enjoyed this recipe, try our homemade Strawberry Jam. If you’re looking for something savory, try our Caramelized Onion jam.
Ingredients
Gather the ingredients to prepare our Old-Fashioned Blackberry Jam recipe. Culinary professionals call this the “Mise en Place,” which means “everything in its Place.”
Setting up your ingredients not only helps speed up the cooking process but also ensures you have all the necessary ingredients on hand to make the recipe.
*If the blackberries are larger, like the ones we used, you can chop them to make the jam less chunky.
How to Make Blackberry Jam
Follow along with my simple step-by-step instructions to learn how to make Blackberry Jam in your home kitchen.
- Place a small plate and a tablespoon in the freezer.
- Rinse the blackberries in cold running water.
- Add the ripe berries and granulated sugar to a saucepan over medium heat.
- Stir the mixture together to combine.
- Heat for about 5 minutes, stirring occasionally, until it begins to bubble.
- Add the fresh lemon juice and lemon zest to the fruit mixture, stirring to combine thoroughly.
If you prefer a seedless blackberry jam, you can remove the seeds using a food mill with a fine disk or a fine mesh strainer.
- Continue to heat the mixture until it reaches a light boil.
- Use a candy thermometer to monitor the temperature, stirring regularly to prevent burning or sticking to the bottom of the pan.
- When the mixture reaches 215°F, reduce the heat to low and continue cooking until the jelly begins to thicken (7-10 minutes).
- Remove the plate and spoon from the freezer. Use the spoon to scoop a spoonful of the jam. Swipe it over the plate and let it cool to test the consistency of the jam.
- Once the desired consistency is achieved, pour the hot jam into a clean jar and let it cool completely before storing in the refrigerator.
The natural pectin in the fresh berries is enough for our small batch jam to reach its setting point, but you can add pectin to make it thicker if you prefer.
Wouldn’t you love to surprise your family with homemade blackberry jam? It would be a delicious way to start a weekend morning. In fact, you might want to double the recipe to make a few jars of this delicious jam to share with friends or family.
If you’re looking for more breakfast treats, try our French Toast Casserole and Strawberry Bread recipes.
How to Store
Store your fresh blackberry jam refrigerated in a glass jar or an airtight container for 10-14 days. It can be stored frozen for up to 3 months.
Recipe FAQs
Yes, you can. You don’t even need to thaw them first; toss them straight into the pot. Keep in mind they may release a little extra liquid, so allow for a slightly longer cooking time to reach the perfect setting point.
A quick way to check is the frozen plate test. Drop a spoonful of jam onto a chilled plate and gently push it. If it wrinkles, it is set.
Wash your glass jars and lids with hot, soapy water, rinse them well, and then place them in boiling water for 10 minutes. Let them air dry on a clean paper towel before you fill them with your homemade blackberry jam recipe.
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Easy Blackberry Jam Recipe
Ingredients
- 3 cups blackberries 2 pints
- 1 cup granulated sugar
- ¼ cup fresh lemon juice
- 1 teaspoon lemon zest
Instructions
- Place a small plate and a tablespoon in the freezer.
- Rinse the blackberries in cold running water.
- Add the blackberries and granulated sugar to a saucepan over medium heat.
- Stir the mixture together to combine.
- Heat for about 5 minutes, stirring occasionally, until it begins to bubble.
- Add the lemon juice and lemon zest to the fruit mixture, stirring to combine thoroughly.
- Continue to heat the mixture until it reaches a light boil.
- Use a candy thermometer to monitor the temperature, stirring regularly to prevent burning or sticking to the bottom of the pan.
- When the mixture reaches 215°F, reduce the heat to low and continue cooking until the jelly begins to thicken (7-10 minutes).
- Remove the plate and spoon from the freezer. Use the spoon to scoop a spoonful of the jam. Swipe it over the plate and let it cool to test the consistency of the jam.
- Once the desired consistency is achieved, pour the jam into a clean jar and let it cool completely before storing in the refrigerator.
- A quick jam like this will last for 10-14 days in the fridge and up to 3 months in the freezer.
Notes
*Make sure to sterilize the jars in which you will place the jam. This will help to keep it fresh longer and limit bacterial growth *You can use Pectin to speed up the cooking process and help the jelly set faster, although in small batches, it really is not necessary, and it keeps the ingredients to a minimum. Can I use frozen blackberries?
Yes, you can. You don’t even need to thaw them first; toss them straight into the pot. Keep in mind they may release a little extra liquid, so allow for a slightly longer cooking time to reach the perfect setting point. How can I tell if my jam has set properly?
A quick way to check is the frozen plate test. Drop a spoonful of jam onto a chilled plate and gently push it. If it wrinkles, it is set. What’s the best way to sterilize the jars?
Wash your glass jars and lids with hot, soapy water, rinse them well, and then place them in boiling water for 10 minutes. Let them air dry on a clean paper towel before you fill them with your homemade blackberry jam recipe.
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