The Best Blackberry Jam Recipe for Sweet Summer Spreads

Sweet summer berries burst with flavor in this delightful blackberry jam recipe that turns ordinary mornings into extraordinary moments.

Ripe, juicy blackberries dance with sugar, creating a luscious spread that captures the essence of seasonal abundance.

Each spoonful tells a story of sun-ripened fruit and careful crafting.

The process is simpler than you might expect, requiring just a few basic ingredients and a touch of patience.

Homemade jam brings a personal touch to breakfast tables and makes for a perfect gift that shows you care.

This recipe transforms humble blackberries into a rich, vibrant preserve that will have everyone asking for seconds.

Spread the love and savor the sweet magic of homemade goodness.

FAQs

• Can I use frozen blackberries instead of fresh ones?

Yes, you can use frozen blackberries. Thaw them completely and drain excess liquid before crushing and making the jam.

• What type of pectin works best for blackberry jam?

Both powdered and liquid pectin work well. Powdered pectin is added earlier in the cooking process, while liquid pectin is added near the end of boiling.

• How do I know if my jam has set properly?

When you run a spoon through the jam, it should leave a clear path and not immediately fill back in. The jam will also thicken as it cools.

• Is it necessary to use lemon juice in the recipe?

Lemon juice helps activate the pectin, adds natural preservative properties, and balances the sweetness of the berries, so it’s recommended for best results.

Why Blackberry Jam Is Sweet and Tangy

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What You’ll Need for Blackberry Jam Jars

• Blackberries: Fresh, ripe berries that provide the rich and deep flavor of the jam.
• Sugar: A key ingredient that helps preserve the jam and adds natural sweetness.
• Pectin: A crucial thickening agent that helps the jam set and achieve the right consistency.

• Lemon Juice: Adds brightness to the flavor and helps activate the pectin for proper gel formation.

• Jars, Lids, Bands: Essential containers for storing and preserving the homemade blackberry jam safely.
• Water: Used for sterilizing equipment and processing jars during water-bath canning.

Blackberry Jam Cooking Steps to Try

Step 1: Clean And Sanitize Equipment

Wash jars, lids, and bands thoroughly in hot, soapy water. Rinse completely to eliminate any soap residue.

Ensure all equipment is sparkling clean and ready for jam making.

Step 2: Prep Blackberries

Gently wash blackberries under cool water.

Pat them dry with clean kitchen towels. Softly crush berries in a wide mixing bowl using a potato masher or fork.

Step 3: Choose Your Pectin Method

You have two pectin techniques to select from:

• Mix pectin into crushed berries
• Add fresh lemon juice
• Stir until well combined

• Transfer berries directly to cooking pan
• Add sugar and lemon juice first

Step 4: Boil Berry Mixture

Transfer berry mixture to a heavy-bottomed saucepan. Bring to a vigorous boil over high heat.

Stir constantly to prevent burning and ensure even cooking.

Step 5: Add Sugar And Pectin

For powdered pectin: Add all sugar, continue boiling for one minute

For liquid pectin: Add pectin during boiling, maintain rolling boil for one minute

Step 6: Remove And Skim Foam

Take pan off heat.

Use a metal spoon to carefully remove any white foam from jam’s surface.

Step 7: Fill Jars

Place clean jars on a heatproof surface.

Carefully ladle hot jam into jars, leaving small headspace at top.

Step 8: Seal Jars

Wipe jar rims with clean, damp cloth.

Secure lids and bands firmly but not overly tight.

Step 9: Optional Water Bath Processing

• Prepare large pot with water
• Submerge sealed jars
• Boil for 10 minutes
• Remove and let cool

Step 10: Store Jam

Refrigerator storage: Up to 3 weeks

Freezer storage: Up to 6 months

Canned pantry storage: Up to 1.5 years

Good Notes for Jam-Making Success

• Select ripe, plump blackberries without mold or soft spots for the best jam flavor and texture.
• Adjust sugar quantity to balance sweetness and preserve natural berry taste, using less for a more tart jam.
• Check jam's readiness by placing a small amount on a cold plate – it should wrinkle when pushed with a finger.
• Add a tiny pat of butter while cooking to reduce foam formation and create a smoother jam surface.
• Always use room temperature jars when filling with hot jam to avoid sudden temperature changes and potential breakage.

Creative Swaps for Blackberry Jam Lovers

• Berry Blend Jam: Combine blackberries with raspberries or strawberries for a mixed fruit jam with complex flavor profiles.
• Low-Sugar Version: Reduce sugar quantity by 25-30% and use low-sugar pectin to create a less sweet, more fruit-forward jam.
• Herb-Infused Jam: Add fresh herbs like basil or mint during cooking to create a sophisticated, gourmet-style blackberry spread.
• Vegan Pectin Adaptation: Replace traditional pectin with chia seeds or apple pectin for a plant-based thickening alternative that maintains jam consistency.

What to Spread Blackberry Jam On

• Spread Sweet Harmony: Pair blackberry jam with creamy brie cheese on a rustic cracker for a delightful flavor explosion.
• Breakfast Bliss: Drizzle the jam over warm, fluffy pancakes or mix into yogurt for a bright morning treat.
• Wine and Jam Symphony: Complement the jam's rich berry notes with a glass of light Pinot Noir or sparkling rosé, enhancing its fruity character.
• Toast Transformation: Slather the jam on freshly baked sourdough toast with a thin layer of almond butter for a gourmet breakfast experience.

How to Store Blackberry Jam for Months

• Seal your blackberry jam in an airtight container and store in the refrigerator for maximum freshness up to 3 weeks. Keep the container away from strong-smelling foods to preserve the jam's delicate flavor.
• Transfer jam to freezer-safe glass jars or plastic containers, leaving 1/2 inch headspace for expansion. Freeze for up to 6 months, ensuring a tight seal to prevent freezer burn and maintain quality.
• Properly sealed water-bath canned jars can be stored in a cool, dark pantry for 12-18 months. Check seals periodically and discard if any signs of spoilage appear.

Blackberry Jam Recipe

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• Total Time: 45 minutes
• Yield: 12 1x

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Description

Homemade Blackberry Jam brings summer’s sweet essence directly to your kitchen, capturing pure fruit magic in a single jar. Luscious berries simmer with sugar, creating a rich spread perfect for morning toast or elegant dessert garnishes.

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Ingredients

Scale 1x2x3x

Fresh Ingredients:

• 3.2 pounds (1.45 kilograms) blackberries
• 1/4 cup (60 milliliters) lemon juice

Sweetening Ingredients:

• 3.3 pounds (1.5 kilograms) white sugar

Thickening Ingredients:

• 6 tablespoons powdered pectin
• 6 tablespoons liquid pectin

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Instructions

1. Thoroughly sanitize all canning equipment by washing jars, lids, and bands with hot, soapy water and rinsing completely.
2. Select ripe, unblemished blackberries and gently wash them under cool water.
3. Using a potato masher or fork, lightly crush the berries in a spacious mixing bowl to release their natural juices.
4. For powdered pectin method: Incorporate the pectin into crushed berries, stirring until evenly distributed.
5. Add fresh lemon juice to the berry mixture, mixing thoroughly to enhance flavor and pectin activation.
6. Transfer the berry mixture to a heavy-bottomed saucepan, positioning over high heat.
7. Stir constantly while bringing the mixture to a vigorous boil, ensuring pectin fully dissolves.
8. Gradually pour in granulated sugar, continuing to stir and maintain a rolling boil for exactly 1 minute.
9. Remove the pan from heat and carefully skim any foam accumulating on the surface.
10. For liquid pectin method: Combine berries, sugar, and lemon juice in the saucepan, stirring constantly.
11. Bring the mixture to a rapid boil, then immediately add liquid pectin and continue boiling for 1 minute.
12. Position sterilized jars on a clean, heat-resistant surface.
13. Carefully ladle hot jam into jars, leaving approximately 1/4 inch of headspace at the top.
14. Wipe jar rims with a damp, clean cloth to remove any spillage.
15. Securely seal jars with sterilized lids and bands.
16. For water-bath canning: Fill canner with water, ensuring jars will be submerged by 2 inches.
17. Carefully lower filled jars into boiling water using tongs, maintaining water temperature at a steady boil.
18. Process jars for 10 minutes, adjusting time for altitude variations.
19. After processing, remove lid and allow jars to rest for 5 minutes in the canner.
20. Transfer jars to a cooling rack, listening for the satisfying “pop” indicating proper sealing.
21. Refrigerate unsealed jars and consume within 3 weeks.
22. Properly sealed jars can be stored in a cool, dark pantry for up to 18 months.

Notes

• Choose fully ripe blackberries for the most intense flavor and natural sweetness, avoiding any moldy or overripe fruits.
• Use a potato masher or fork to crush berries gently, maintaining some fruit texture for a more rustic jam consistency.
• Adjust sugar levels based on berry sweetness and personal preference, starting with less and tasting as you cook.
• Prevent jam from sticking by using a heavy-bottomed pan and stirring constantly during the boiling process.

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Boiling
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 266
• Sugar: 65 g
• Sodium: 1 mg
• Fat: 0 g
• Saturated Fat: 0 g
• Unsaturated Fat: 0 g
• Trans Fat: 0 g
• Carbohydrates: 67 g
• Fiber: 3 g
• Protein: 1 g
• Cholesterol: 0 mg