Blackberry Jam

Picture the sweet aroma of bubbling blackberries wafting through your kitchen, filling the air with a hint of tartness and warmth.

There’s something incredibly comforting about making blackberry jam—it’s simple yet indulgent, turning fresh berries into a spread that’s a staple for cozy breakfasts.

As the sugar melts into the juicy berries, magic happens, transforming these humble ingredients into a delicious treat.

Let’s bring this delightful jam to life!

Kitchen Tools Required

• 1 large saucepan
• 1 wooden spoon
• 1 potato masher or fork
• 1 ladle
• 1 funnel
• 4 sterilized 8-ounce jars with lids

Ingredients

• 4 cups blackberries, fresh or frozen
• 3 cups granulated sugar
• 1 tablespoon lemon juice
• 1/2 teaspoon butter, optional

Cook & Prep Time

To effectively manage your time while preparing and cooking blackberry jam, follow this timeline:

1. Preparation – 15 minutes:
   • 0:00 – 0:05: Gather all ingredients and equipment.
   • 0:05 – 0:10: Wash and lightly mash the blackberries in the large saucepan.
   • 0:10 – 0:15: Add granulated sugar and lemon juice, and stir to combine.
2. Cooking – 30 minutes:
   • 0:15 – 0:20: Turn the heat to medium and bring the mixture to a gentle boil, stirring continuously.
   • 0:20 – 0:25: Skim off any foam that rises to the top using a spoon.
   • 0:25 – 0:35: Continue boiling and stirring until the mixture thickens (test on a cold plate for setting).
   • 0:35 – 0:45: Remove from heat and use a ladle and funnel to pour the hot jam into sterilized jars, leaving 1/4-inch headspace. Wipe rims and seal with lids.
3. Resting – 12 hours:
   • 0:45 – 12:45: Allow the jars to cool at room temperature to set.

Additional Tips:

• Before starting: Spend 5-10 minutes reading through the recipe to verify you understand each step.
• Throughout: Keep an eye on the time during each step to guarantee you stay on track.
• After sealing jars: Consider cleaning up any equipment used and storing it properly.

Recipe Instructions

Place the blackberries in a large saucepan and lightly mash them with a potato masher.

Add the sugar and lemon juice to the saucepan and stir to combine.

Turn the heat to medium and bring the mixture to a gentle boil, stirring continuously.

Skim off any foam that rises to the top using a spoon.

Add butter to reduce foaming, if desired.

Continue boiling while stirring for about 30 minutes, or until the mixture thickens.

Test the jam by dropping a small amount on a cold plate and checking if it sets.

Once the desired consistency is reached, remove from heat.

Use a ladle and funnel to pour the hot jam into sterilized jars, leaving a 1/4-inch headspace.

Wipe the rims of the jars clean and seal with lids.

Allow the jars to cool at room temperature for 12 hours to set.

Serving Tips

• Toast: Spread blackberry jam on warm, buttered toast for a simple yet delicious breakfast treat.
• Yogurt: Swirl a spoonful of jam into plain or vanilla yogurt for added sweetness and flavor.
• Pancakes: Use blackberry jam as a topping for pancakes or waffles instead of syrup.
• Cheese Board: Pair with a selection of cheeses and crackers to create a delightful appetizer or snack.
• Ice Cream: Drizzle over vanilla ice cream for a fruity and invigorating dessert option.

Storage

Store blackberry jam in a cool, dark place.

Once opened, refrigerate and consume within a month.

Properly sealed jars can last up to a year.

Ensure lids are tightly closed.

Freezing

To freeze blackberry jam, make sure it’s completely cooled.

Transfer to airtight containers, leaving space for expansion.

Label with the date.

Thaw in the refrigerator before using.

Reheating

To reheat blackberry jam, gently warm it in a saucepan over low heat.

Stir frequently to prevent scorching.

Alternatively, microwave in short intervals.

Stir in between until desired temperature is reached.

Final Thoughts

Making homemade blackberry jam is a rewarding process that yields a delicious and versatile condiment.

By following this simple recipe, you can enjoy the fresh taste of blackberries year-round.

Remember to use ripe, in-season blackberries for the best flavor.

Proper sterilization of jars and lids is essential for extending the shelf life of your jam.

Don’t forget to allow the jars to cool and set for 12 hours before enjoying your homemade treat.

Whether spread on toast, used as a topping for desserts, or incorporated into recipes, this blackberry jam is sure to delight.

Frequently Asked Questions

Can I Use Honey Instead of Sugar in the Jam Recipe?

Yes, you can replace sugar with honey in jam recipes. Honey infuses a rich, floral sweetness, but remember it can alter the set. Use less honey than sugar, and expect a softer, luxurious consistency.

What Is the Shelf Life of Homemade Blackberry Jam?

Your homemade jam, properly sealed and stored in a cool, dark place, can last up to a year. Once opened, revel in its luscious, fruity aroma and vibrant hue within three weeks, keeping it refrigerated.

Is It Necessary to Add Lemon Juice to the Jam?

Adding lemon juice is essential. It balances sweetness, enhances flavor, and activates pectin for better gelling. Without it, your jam might lack that tangy zing and perfect texture. Don’t skip this citrusy step for delightful results!

How Can I Make the Jam Thicker Without Overcooking?

To thicken your jam without overcooking, try adding pectin. It enhances texture, ensuring a luscious, spreadable consistency. Stir it in during the simmer; feel the transformation as it enriches your creation with culinary magic.

Can I Use Other Berries With This Recipe?

Yes, you can blend raspberries or blueberries into the luscious mixture. Their vibrant hues and unique tartness add depth and complexity. Make certain you adjust sugar levels to balance flavors. Experiment and savor the delightful, aromatic transformation!

Blackberry Jam Recipe

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Resting Time 12 hours hrs

Total Time 12 hours hrs 45 minutes mins

Course Condiment

Cuisine American

Servings 4 cups

Equipment

• 1 large saucepan
• 1 Wooden spoon
• 1 Potato masher or fork
• 1 Ladle
• 1 funnel
• 4 sterilized 8-ounce jars with lids

Ingredients

  

1x2x3x

• 4 cups blackberries fresh or frozen
• 3 cups granulated sugar
• 1 tablespoon lemon juice
• 1/2 teaspoon butter optional

Instructions

 

• Place the blackberries in a large saucepan and lightly mash them with a potato masher.
• Add the sugar and lemon juice to the saucepan and stir to combine.
• Turn the heat to medium and bring the mixture to a gentle boil, stirring continuously.
• Skim off any foam that rises to the top using a spoon.
• Add butter to reduce foaming, if desired.
• Continue boiling while stirring for about 30 minutes, or until the mixture thickens.
• Test the jam by dropping a small amount on a cold plate and checking if it sets.
• Once the desired consistency is reached, remove from heat.
• Use a ladle and funnel to pour the hot jam into sterilized jars, leaving a 1/4-inch headspace.
• Wipe the rims of the jars clean and seal with lids.
• Allow the jars to cool at room temperature for 12 hours to set.

Notes

For the best flavor, use ripe, in-season blackberries, and avoid overcooking the jam to prevent it from becoming too thick. Ensure jars and lids are properly sterilized to extend the shelf life of your jam. If you prefer a seedless jam, consider straining the blackberries through a fine-mesh sieve before cooking.

Tried this recipe?Let us know how it was!

Cynthia Weatherford

Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.