Description

This Best Homemade Blackberry Jam recipe offers a simple, classic way to preserve fresh blackberries with a perfect balance of sweetness and tartness. Easy to make with just a few ingredients, this jam is ideal for spreading on toast, adding to desserts, or gift-giving. It uses fruit pectin to ensure a great set and can be stored for up to a year when canned properly.

Ingredients

Blackberry Mixture

4 cups fresh blackberries (rinsed and lightly mashed)
2 tablespoons freshly squeezed lemon juice
1 box (1.75 oz) fruit pectin (such as Sure-Jell)

Sugar

3 cups granulated sugar

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Instructions

Combine Ingredients: In a large, deep saucepan or pot, combine the mashed blackberries and lemon juice. Gradually stir in the fruit pectin until it is fully dissolved into the mixture.
Bring to Boil: Place the pot over medium-high heat and bring the mixture to a full rolling boil, stirring frequently to avoid burning.
Add Sugar and Boil Hard: Once boiling, add all the sugar at once, stirring constantly. Return the mixture to a full rolling boil and boil hard for 1 minute while stirring continuously to ensure it doesn’t stick or burn.
Remove Foam and Jar: Remove the pot from heat and skim off any foam from the surface of the jam. Ladle the hot jam carefully into sterilized jars, leaving about ¼-inch headspace at the top.
Seal and Process: Wipe the rims of the jars clean, seal with sterilized lids and bands, then process the jars in a boiling water bath for 10 minutes to ensure shelf-stability.
Cool and Store: Allow the jars to cool completely at room temperature. Store sealed jars in a cool, dark place for up to 1 year. Refrigerate after opening to maintain freshness.

Notes

For a seedless jam, strain half or all of the mashed berries through a fine mesh sieve before cooking.
You can adjust sugar to taste but using less sugar may affect how well the jam sets.
Ensure jars and lids are properly sterilized for safe and long-lasting storage.
The boiling water bath processing step is necessary for shelf-stable storage but can be skipped if you plan to refrigerate and consume the jam quickly.