Blackberry Jam Recipe
This homemade blackberry jam is a simple, small-batch recipe that highlights the natural sweetness and slight tartness of ripe blackberries. Made with just fruit, sugar, and a touch of lemon juice, it cooks down into a rich, spreadable jam without needing added pectin.
Servings 40
Calories 29kcal
Equipment
- 1 saucepan
Ingredients
- 4 cups fresh blackberries (about 1½–2 lbs)
- 1½ - 2 cups granulated sugar (adjust to taste)
- 1 tablespoon lemon juice
Instructions
Prepare the Berries
Rinse the blackberries gently and remove any stems or debris. Also put an empty plate in your freezer now so you can test your jam later.Soften the fruit.
Add the berries to a saucepan (do not add any water) and cook over medium heat for 5–7 minutes, stirring occasionally, until they break down and release their juices.Choose your texture
For seeded jam (skip straining): Lightly mash the berries with a spoon or potato masher to your desired texture, then proceed to Step 4.For seedless jam (smooth texture): Press the cooked berries through a fine mesh sieve or food mill to remove seeds.D iscard the seeds and return the smooth puree to the pan.Add sugar and lemon
Stir in the sugar and lemon juice. Cook over medium heat, stirring frequently, until the mixture begins to thicken in about 15–25 minutes. Watch closely so it doesn't boil over and make a big mess.Check for Set
You’re looking for a jam consistency, not syrup. If you're not sure, you can get out the small plate you put in the freezer beforehand, drop a spoonful of jam on the cold plate, and wait 30 seconds, then push it with your finger If it wrinkles slightly and holds shape, it’s ready. If not, cook a few minutes longer.Skim & Finish
Skim off excess foam if needed (optional, mostly cosmetic). Taste and adjust: Add more sugar if too tart. Or add a touch more lemon juice if too sweet.Jar It
Pour hot jam into clean jars and enjoy! This recipe yields about 2 cups, or slightly less if making seedless (due to straining)
Notes
- Seeded jam will set a bit more easily due to natural pectin in the seeds
- Seedless jam may take slightly longer to thicken - this is normal
- Jam thickens further as it cools, so don’t overcook trying to rush it
- If your jam feels too runny after cooling, you can always reheat and cook it down further.
Nutrition
Calories: 29kcal | Carbohydrates: 7g | Protein: 0.001g | Fat: 0.03g | Sodium: 0.1mg | Potassium: 1mg | Fiber: 0.001g | Sugar: 7g | Vitamin A: 0.02IU | Vitamin C: 0.1mg | Calcium: 0.1mg | Iron: 0.004mg
